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Two bowls of creamy chicken gnocchi soup with carrots, celery, and spinach, served on a wooden board. A spoon is lifting a portion from one bowl. A striped napkin is nearby, adding a cozy touch.

Creamy Chicken Gnocchi Soup (Crock Pot Recipe)

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Whether you're hosting friends or enjoying a quiet evening with family, this Chicken Gnocchi Soup is the ultimate comfort food to foster meaningful time together. Creamy, hearty, and brimming with flavor this easy to make chicken gnocchi is sure to be a regular at your table.
Course Dinner
Cuisine American, Italian, Mediterranean
Diet Halal, Low Fat
Keyword comfort food, creamy, hearty, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 379
Author Gina Dickson

Ingredients

Chicken Base

  • 2 pounds chicken bonless, skinless chicken breasts
  • 1/2 cup celery chopped small
  • 1/2 cup carrot peeled and chopped small
  • 1/3 cup onion finely chopped
  • 1 teaspoon dried parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1 teaspoon garlic minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 32 ounces chicken broth

Ingredients To Add After Chicken Base Is Cooked

  • 2 cups gnocchi small
  • 1 cup heavy cream
  • 1/3 cup cottage cheese
  • 1 1/2 cups spinach fresh, raw, roughly chopped

Topping

  • 1/4 cup parmesan cheese grated for garnish

Instructions

Prepare The Chicken Base

  • Place the chicken breasts at the bottom of the slow cooker. Add the celery, carrots, onion, garlic, and all seasonings, including the bay leaf.
    2 pounds chicken , 1/2 cup celery, 1/2 cup carrot, 1/3 cup onion, 1 teaspoon dried parsley, 1 teaspoon oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon nutmeg, 1 teaspoon garlic, 1 bay leaf, 3/4 teaspoon salt, 1/4 teaspoon pepper
    Raw chicken breasts in a slow cooker with chopped celery, carrots, onions, bay leaf, and sprinkled herbs like thyme and parsley, ready for cooking.
  • Pour the chicken broth over the ingredients and gently stir to combine.
    32 ounces chicken broth
    A white slow cooker filled with a seasoned broth mixture. The broth contains chopped green vegetables and herbs. A white ladle rests inside the cooker, partially submerged in the liquid.
  • Cover the slow cooker and cook on low for 5-6 hours or high for 3-4 hours, until the vegetables are tender and the chicken is fork tender and can be easily shredded.

Shred the Chicken and Add Gnocchi

  • Use two forks to shred the chicken directly in the slow cooker. Alternatively, transfer the chicken to a cutting board to chop, then return it to the pot.
    Shredded cooked chicken on a white cutting board with two forks resting on top.
  • Stir in the gnocchi, cover, and cook on high for 30 minutes until the gnocchi are tender.
    2 cups gnocchi
    A white slow cooker filled with chicken soup, featuring shredded chicken, chopped carrots, celery, and onions in a clear broth. The lid is placed beside the cooker on a white surface.

Add the Cream Mixture

  • In a small blender, blend the cottage cheese and heavy cream until smooth.
    1 cup heavy cream, 1/3 cup cottage cheese
  • Pour the cream mixture into the slow cooker and stir well. Add the chopped spinach.
    1 1/2 cups spinach
    A white crockpot filled with creamy soup base, topped with fresh spinach leaves. A white spoon is resting inside, ready to stir. The spinach appears vibrant against the pale liquid, indicating the dish is in preparation.
  • Place the lid back on and cook for an additional 10-15 minutes, or until the spinach is wilted and the soup is creamy.
    A white pot filled with creamy chicken soup, featuring pieces of chicken, diced carrots, and fresh spinach leaves. A ladle rests inside, and the soup has a mixture of creamy white broth and green herbs.

Serve

  • Ladle the soup into bowls and garnish with grated Parmesan cheese.
    1/4 cup parmesan cheese

Notes

  • Time-saving tip: Chop your vegetables the night before to streamline your morning prep.
  • Make-ahead option: The chicken base can be cooked and refrigerated a day in advance. Reheat, then add the gnocchi, cream mixture, and spinach before serving.
  • Dietary variations: Substitute heavy cream with unsweetened coconut milk for a dairy-free option.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 25g | Protein: 32g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1002mg | Potassium: 579mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2377IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 4mg
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