Slow Cooker Chicken Gnocchi Soup
No need to wait for the restaurant – this slow cooker chicken gnocchi soup will give you all the warm and cozy vibes at home! My tried-and-true recipe is a family-favorite soup that’s full of hearty chicken bites, rich, creamy broth, and delicious gnocchi. It’s a set-and-forget dinner you can’t wait to enjoy!
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What is gnocchi?
Gnocchi is a small Italian dumpling that is traditionally made with flour, water, cooked potato, and a pinch of salt. By itself, the flavor is fairly neutral, but it is often served with decadent sauces, herbs, and cheeses in a complete dish.
Since it is made from mashed, cooked potato without the skins, the texture is slightly fluffy and stays soft during cooking. Gnocchi is often hand-rolled similarly to pasta, then boiled in water or cooked in a skillet with sauces.
You can purchase premade gnocchi in dry, refrigerated (fresh), or frozen packaging. Gnocchi is also available in various flavors, such as pesto or sun-dried tomato. In this recipe, we’ll use a plain variety to let the chicken and savory broth take the lead!
What’s To Love About This Recipe
- Chicken gnocchi soup is cozy, creamy, and hearty – the ultimate Italian comfort food.
- You don’t need to order out or make a special trip to the restaurant to savor this delicious meal. This recipe is made with pantry staples and minimal prep while the slow cooker does the rest!
- Spinach and chopped carrots subtly add veggies, and you can even sneak in more if you like.
- With the flavorful, creamy base and tasty gnocchi, this soup is family-friendly and flexible with various toppings and sides.
- Prep the chicken soup base for the freezer and add the gnocchi and spinach when you’re ready to serve! This works as a freezer-friendly option to prep ahead for future meals.
Ingredients Needed
- Chicken thighs – In my opinion, boneless, skinless chicken thighs are key to this recipe since they add so much flavor and stay juicy. Chicken breasts are an option if you wish to substitute, but they may turn out a bit drier.
- Carrots – Peel the carrots and chop them finely for even cooking. (If you want to add another veggie or swap the carrots, celery is another option that works well when chopped finely.)
- Cornstarch – Cornstarch is an essential ingredient for thickening the broth and achieving a creamy texture. This makes it thick enough to stick to the chicken and gnocchi, but not so dense that it becomes like a stew or chowder. Tapioca flour is also a good alternative if you have that on hand.
- Herb and garlic seasoning – I use this homemade blend in practically everything! It adds depth without any one flavor overpowering the rest. Mix up your own or choose a store brand. Italian seasoning is another good option.
- Salt – Most herb and garlic blends contain little to no salt, so you will need to add a bit extra to taste.
- Chicken broth – Broth creates a savory base that is so decadent with the evaporated milk.
- Evaporated milk – This provides creaminess without the heaviness of full-fat cream. However, if you do prefer a richer soup, half-and-half or a small amount of heavy cream will work.
- Dried gnocchi – It’s easy to grab a package of gnocchi and keep it on hand for a quick-assembly meal! I used dried gnocchi, but you can also try fresh or frozen gnocchi for a shorter cooking time. Gluten-free gnocchi will cook just as well in the slow cooker if you need that option.
- Baby spinach – You will need about a handful of baby spinach and stir it in just before serving so it wilts gently without overcooking.
How To Make Chicken Gnocchi Soup In The Slow Cooker
- Add chicken, carrots, seasonings, and cornstarch to the slow cooker.
- Toss the ingredients to coat well with cornstarch.
- Slowly stir in the chicken broth, then keep stirring until the cornstarch dissolves.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Shred the chicken with forks (or break apart into large chunks).
- Add evaporated milk, gnocchi, and spinach to the slow cooker.
- Cover and return to high heat for 15-30 minutes, until the gnocchi is tender and the soup is thoroughly heated through.
Pro Tips
- The best time to add the gnocchi is toward the end of cooking (in the last 15-30 minutes) so it cooks through without turning mushy.
- Add the spinach in the last 5-10 minutes; it will wilt quickly, and you don’t want it overcooked.
- To thicken the soup, add extra cornstarch slurry to the broth.
- For a thinner soup, add a splash of broth or milk before serving.
- Shred the chicken for a classic version or leave it in chunks if preferred.
- After cooking, taste and adjust seasoning as needed.
Recipe Substitutions and Variations
- For a speedier option, use rotisserie or leftover cooked chicken and just stir it in at the end. In this case, you would simply wait for the soup base to be heated through and the carrots to be fork-tender. (This would be a great use of leftover Simple Slow Cooker Shredded Chicken from the fridge or freezer!)
- Cooked ground turkey or Italian sausage can be used for a twist.
- Fresh or frozen gnocchi will also work fine, and you can reduce the cook time slightly.
- To make a delicious dairy-free version, use coconut milk or cashew cream instead of evaporated milk.
- Add extra nutrition with veggies like sliced mushrooms, zucchini, or peas.
- Other leafy greens, such as kale or Swiss chard, can substitute for spinach.
Instant Pot Chicken Gnocchi Soup
- Turn the Instant Pot on sauté mode and add carrots, seasoning, and broth.
- Add the chicken and cook on high pressure for 12 minutes, then allow a natural release.
- Stir in milk, gnocchi, and spinach on sauté mode until tender.
How To Serve Chicken Gnocchi Soup
Classic chicken gnocchi soup is a meal in itself! Many gnocchi dishes are light on protein, but the tasty chicken thighs add heartiness to every bite. Garnish with fresh grated or shredded Parmesan cheese, a pinch of fresh parsley, or cracked black pepper.
Serve with crusty bread and butter, garlic bread, or buttermilk drop biscuits on the side. For a fresh addition and some crunch, add a fresh-tossed green salad with Italian or Caesar dressing!
Gnocchi soup also pairs perfectly with a soup-and-sandwich combo, like a grilled cheese or panini.
Storing and Reheating
How To Best Store Leftovers
Fridge
Store in an airtight container for 3-4 days.
Freezer
Freezing is not ideal due to the gnocchi’s texture changes. If you decide to freeze some soup, do so before adding the gnocchi and spinach, and add those fresh when reheating.
How To Best Reheat Leftovers
On the stovetop, heat gently over medium-low heat, adding broth or milk to thin if needed.
In the microwave, reheat in short intervals, stirring and checking consistency to prevent overcooking.
Slow Cooker Chicken Gnocchi Soup
Equipment
- Slow Cooker
Ingredients
- 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
Instructions
- Add chicken, carrots, seasonings, and cornstarch to slow cooker
- Toss ingredients to coat well with cornstarch
- Slowly stir in chicken broth, then keep stirring until cornstarch dissolves
- Cover and cook on high for 3-4 hours or low for 6-8 hours
- Shred chicken with forks (or break apart into large chunks)
- Add evaporated milk, gnocchi, and spinach to slow cooker
- Cover and return to high heat for 15-30 minutes, until gnocchi is tender and soup is thoroughly heated through
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing isn’t ideal since gnocchi can become mushy. If you do freeze, do so before adding the gnocchi and spinach, and add them fresh when reheating.
- Reheat gently on the stovetop over medium-low heat, adding broth or milk as needed to thin the soup. For reheating in the microwave, use short intervals and stir often.
- Add the gnocchi in the last 15-30 minutes of cooking and stir in spinach during the last 5-10 minutes so it wilts perfectly.
- To thicken the soup, mix in extra cornstarch slurry.
- For a thinner soup, add a splash of broth or milk before serving.
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!
Thanks Laura!
Hi,
I just realized I bought ‘heavy whipping cream’ is this the same as heavy cream and will it work for the soup?
Thanks!
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!