Slow Cooker Chicken Gnocchi Soup

Overhead view of hands holding a bowl of creamy chicken gnocchi soup.

Slow Cooker Chicken Gnocchi Soup

This slow cooker chicken gnocchi soup recipe's a real keeper, y'all – it's luxuriously creamy and packed with all those warm herbal flavors and hearty, tender bites of chicken that warm you to your soul.

Course Main Dish, Slow Cooker

Cuisine Italian American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 335kcal

Author Marye Audet-White

Ingredients

2 pounds chicken breast skinless boneless. Or thighs
1 cups carrots shredded
1 cup celery chopped
3 cloves garlic minced
2 teaspoons Italian seasoning
1 bay leaf
Salt and ground black pepper to taste
5 cups chicken stock
1 cup half-and-half cream
2 tablespoons cornstarch
1 pound potato gnocchi
1 cup fresh spinach chopped

Instructions

Spray 6-quart slow cooker with no-stick cooking spray.
Place chicken breasts in the bottom.
Add carrots, celery, garlic, Italian seasoning, bay leaf, pepper, and salt.
Pour in the chicken stock, cover and cook on low for 6 to 8 hours or until the chicken is tender and registers 165℉ with an instant-read thermometer.
Remove the chicken from the crockpot.
Mix the cornstarch and cream and stir it into the hot soup until completely mixed in.
Add the gnocchi.
Shred chicken with two forks and return to the slow cooker.
Replace the cover.
Turn the temperature to high and cook for 30 minutes, or until gnocchi is cooked through and soup has thickened slightly.
Stir in the spinach.
Taste, adjust seasonings, and serve.

Notes

Storage:

Let leftover chicken gnocchi soup come to room temperature then refrigerate in an airtight container for up to four days.

I don’t recommend freezing this soup. Freezing and thawing can cause the creamy broth to separate and change the texture of the gnocchi.

Tips:

Never add cornstarch directly to hot homemade soup—it will make your broth clumpy! Make sure you mix it into the cold half-and-half first before stirring it into the soup.Spray the bottom of the slow cooker with non-stick cooking spray before adding chicken so it doesn’t stick and burn.
Check chicken with an instant-read thermometer to make sure that the internal temperature of the meat is 165F.
You can make homemade Italian seasoning with dried basil, oregano, thyme, rosemary, marjoram, parsley, sage, savory, garlic powder, onion powder, black pepper, and optional red pepper flakes.

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