Slow Cooker Chicken and Gnocchi Soup
Are you a fan of that famous restaurant chicken and gnocchi soup? I’ve just updated my recipe and now it’s even better than any you can find! Packed full of rich creamy flavor, tons of chicken and plenty of gnocchi, this dinner is fit for any family meal!
It’s no secret I love a good soup! I originally created my Slow Cooker Chicken and Gnocchi Soup recipe in the summer time, and have made it many times since. While the original version was good, not only did I want to simplify the number of ingredients, but I also wanted to improve the flavor and texture of the soup. After testing and more testing (boy, this is a tough job! 😉 ), I finally got it just the way I wanted and I think you will love it just as much as we do!
This Chicken and Gnocchi Soup is just too easy!
- It takes just a few minutes to add the first ingredients in the slow cooker so they can simmer all day.
- The use of corn starch helps the soup thicken up nicely and using chicken thighs creates so much flavor. In fact, I must insist on the chicken thighs in this recipe, the taste can’t be beat!
- This chicken gnocchi soup is perfect for any time of year! It is full of healthy ingredients and is a quick way serve a filling dinner you can feel good about!
This soup is packed with carrots and spinach so it’s a great way to get your veggie fix. In my book that makes for a well rounded meal. Enjoy this delicious version of a classic soup whether it’s 100 degrees or -10. A favorite in our family for sure!
To finish off this slow cooker soup:
After cooking all day, the chicken will be done and the broth will be thickened from the corn starch. Now it’s time to add the milk, gnocchi and spinach.
I originally used heavy cream for this recipe but ended up switching it for evaporated milk with better results. It takes about 30 minute to heat though after adding the evaporated milk and gnocchi, and it’s totally worth this extra step so that the milk stays nice and smooth in the soup and the gnocchi is perfectly cooked.
Compared to the restaurant version, this one is packed with a ton more chicken and veggies and even gnocchi and is so rich and creamy and filling, you can serve it for a hearty dinner any night of the week.
Favorite side for slow cooker chicken and gnocchi soup include….
- tossed green salad with Italian dressing
- buttermilk drop biscuits
Slow Cooker Chicken and Gnocchi Soup
- 1 pound boneless skinless chicken thighs
- 2 carrots peeled and finely chopped
- 1/4 cup cornstarch
- 1 teaspoon herb and garlic seasoning
- 1/2 teaspoon salt
- 2 1/2 cups chicken broth
- 12 oz evaporated milk (for later)
- 18 oz dried gnocchi (1 package, for later)
- 2 oz baby spinach (for later)
- Add chicken, carrots, seasonings, and cornstarch to slow cooker
- Toss to coat well
- Slowly stir in chicken broth, stirring to make sure cornstarch dissolves
- Cover and cook on high for 3-4 hours or low for 6-8
- Shred chicken with forks (or break apart into large chunks)
- Add cream, gnocchi and spinach
- Cover and return to high heat for 15-30 minutes until gnocchi is cooked tender and soup is fully heated through
Hey Jennifer! In wanting to make this soup for dinnner but I’m wondering how thick it is? I love this soup at Olive Garden but when I’ve had it other places it’s really thin almost more like a broth. One of my roommates is dairy free so I think I’ll just save some for her I’ll just add the cream for the rest of us!
Hi Hanna! I’d cut back the chicken broth by about a cup and see how that turns out for you. You can always add more if you need to thin it out a bit.
What is dried gnocchi? I can only find fresh at our local supermarkets.
It’s usually with the other pasta in the grocery section. Fresh should work too! Just cook it right in the slow cooker, probably adding a little more time over the stated instructions since the slow cooker won’t be boiling.
Is dried gnocchi just a pasta shell or is it an actual potato gnocchi? I tried to google the difference but couldn’t find anything over what dried gnocchi is. Right now, I have just Gnocchi Napoletani which look exactly like pasta shells uncooked.
It is potato gnocchi, and comes packaged near the rest of the dried pasta. Here’s a link to the kind I usually buy at Wal-Mart to give you an idea.
How much does this make? Also I meal prep do you think it would last 5 days in the fridge? I’m so obessed with this type of soup I would eat it everyday.
Hi Alena! This is about 4-6 servings (around 1 to 1.5 cups each). If you are going to keep anything for over 3 days, I recommend freezing for best food safety. I have frozen and reheated this soup and it worked well!
I just have to say that I’ve made this soup several times now and it is AMAZING. Even my kids love it. I am a huge fan because it is just so easy to make. The only thing I do is use half and half instead of the heavy cream. It is delicious! Thank you!
I just realized I bought ‘heavy whipping cream’ is this the same as heavy cream and will it work for the soup?
Yep, it’s nearly the same thing and what I usually end up buying too!
Hello! I couldn’t find.dried gnocchi. Should I change anything if I am using frozen?
I would just allow a little extra time for it to cook and heat through (maybe more like an hour?) otherwise it should be about the same 🙂
Do you think a average crockpot is big enough to double the recipe? I need to serve more than 6.
I would recommend an 8 quart slow cooker to accommodate this recipe with room to stir.
My Dad was a real soup person and we had soup a lot. So, I have become one and mainly do soups when the weather cools a little. The soup I do varies with what I think it should be and always try and make it appetizing.
This soup looks delicious! If I had the ingredients on hand I would make it today since it is definitely a soup day. Cold (for August), dark and drizzling rain. Top of my list, next time I go to town, will be everything for this soup!
Thanks Carla! Make sure you let me know once you get a chance to try it!
Instead of coating everything and then pouring the chicken broth in and making sure all the flour is dissolved, I think I’ll mix everything into the broth and then mix it all up with my hands that way everything will get coated and I’ll make sure all the flour is dissolved.
Sounds like that will work too!
My husband doesn’t do spinach, thinking of maybe frozen peas at the end? I also donot keep heavy cream in the house,so how about maybe some cut up cream cheese at the end for creamy texture?
Hi Lynn, when I don’t have heavy cream I melt 1/3 cup of unsalted butter and mix it with 3/4 milk. You might give that a try.
I think you could totally sub peas for the spinach as well!
Let me know how you change it up and how it turns out!