Go Back
–+ servings
Print

Crockpot Chicken Gnocchi Soup

This Crockpot Chicken Gnocchi Soup is creamy, cozy, and tastes like you worked way harder than you actually did. It is one of those dump-and-go dinners that turns into something totally comforting — filled with soft gnocchi, shredded chicken, and simple veggies. Basically, a warm hug in a bowl for busy nights, sick days, or when you need a win.
Prep Time 10 minutes
Cook Time 7 hours
Additional Time (for gnocchi and cream) 45 minutes
Servings 4
Author Fareeha

Equipment

Ingredients

  • 1 pound chicken breasts or thighs boneless, skinless
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 small onion , chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon butter
  • 1 16 oz package potato gnocchi
  • 2 cups baby spinach
  • 1 cup heavy cream
  • 2 tablespoons cornstarch + 2 tablespoons cold water optional, for thickening

Instructions

Step 1: Add to Crockpot

  • Put chicken, carrots, celery, onion, garlic, broth, thyme, salt, pepper, and butter in your crockpot. Give it a quick stir.

Step 2: Cook

  • Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is cooked through.

Step 3: Shred the Chicken

  • Take out the chicken, shred it with two forks, and toss it back into the soup. Stir it all together.

Step 4: Add Gnocchi and Spinach

  • Stir in the gnocchi and spinach. Cook on high for about 30 minutes, until gnocchi is soft and pillowy and spinach is wilted.

Step 5: Add Cream + Thicken

  • Pour in the heavy cream. If you want the soup thicker, mix the cornstarch and water in a small bowl, then stir it in. Let it cook for 15 more minutes.

Notes

Tips

  • Frozen chicken works fine — just add a little extra cook time.
  • Want more veggies? Toss in mushrooms or peas.
  • For extra richness, swap ½ cup of broth for milk or add more butter at the end.
  • Not a fan of spinach? Leave it out or try kale (but chop it small).

Variations

  • Instapot Version: Pressure cook the first ingredients for 15 mins, shred chicken, then add gnocchi, cream, and spinach on sauté mode.
  • Cream-Free Version: Skip the cream for a brothier feel — still delish.
  • Rotisserie Hack: Use precooked rotisserie chicken and just heat everything for 2–3 hours on low.