October brings jack-o’-lanterns, corn mazes, and, most importantly, soup season. When the weather cools down, it’s hard to beat a bowl of creamy chicken soup, and this slow cooker chicken gnocchi soup delivers. Tender chicken and vegetables simmer in a savory broth, and pillowy potato gnocchi gives every spoonful a soft, satisfying bite. Even better, your slow cooker handles most of the work. Pair this soup with crusty bread or a simple green salad, and you have a meal that’s perfect for a fall weeknight.
How Do You Make Slow Cooker Chicken Gnocchi Soup?
To make slow cooker chicken gnocchi soup, cook chicken breasts with broth, carrots, celery, onion, garlic, and seasonings until the chicken turns tender. Shred the chicken, return it to the slow cooker, then add gnocchi, cream, and spinach. The result is a hearty, creamy soup with tender chicken and soft potato gnocchi.
The Butcher Shop’s Slow Cooker Chicken Gnocchi Soup
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons cornstarch
- 1 pound shelf-stable or refrigerated potato gnocchi
- 2 cups roughly chopped fresh baby spinach
- Freshly grated Parmesan cheese for serving, optional
- Chopped fresh parsley for serving, optional
Directions:
1. Layer the Slow Cooker
Place the chicken breasts in the slow cooker. Add the chicken broth, onion, carrots, celery, garlic, thyme, Italian seasoning, salt, pepper, and butter.
2. Slow Cook the Chicken
Cover and cook on low for 5 1/2 to 6 hours or on high for about 3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily. Transfer the cooked chicken to a cutting board or large bowl, shred it with two forks, then return it to the slow cooker.
3. Add the Cream and Gnocchi
Whisk the heavy cream, milk, and cornstarch together until smooth. Pour the mixture into the slow cooker and stir well. Stir the gnocchi into the soup. Cover and cook on high for 20 to 30 minutes, or until the gnocchi is tender and the broth begins to thicken.
4. Add Spinach and Serve
Stir in the fresh spinach and cook for another 5 to 10 minutes, just until the leaves wilt. Ladle the soup into bowls and top with Parmesan and fresh parsley, if desired. Serve hot.
Butcher’s Tips for Success
- Chop the vegetables evenly: Similar-sized pieces cook at roughly the same rate, so you won’t have crunchy carrots and overly soft celery.
- Don’t add the dairy too early: Adding cream near the end keeps the broth smooth and gives you better control over the consistency.
- Wait to add the gnocchi: Adding it during the final 20 to 30 minutes helps the gnocchi turn tender without becoming mushy.
Looking for More Soup Recipes?
Taco Soup
Chicken Soup with Barley
Split Pea Soup
Put Slow Cooker Chicken Gnocchi Soup on Your Family’s Table with The Butcher Shop
A slow cooker makes dinner easy, and quality ingredients make it delicious. At The Butcher Shop, our chicken is all-natural, non-GMO, and locally sourced. We recommend boneless, skinless chicken breasts for this recipe, but boneless, skinless chicken thighs also work if you prefer dark meat. Whichever option you choose, you’ll find it at TBS. You’ll also find farm-fresh produce, freshly baked bread, pantry essentials, and even 100% natural, all-meat dog food. Stop by today or call ahead to pre-order your ingredients.
Frequently Asked Questions
Can I put uncooked gnocchi directly in the slow cooker?
Yes. Add uncooked gnocchi directly to the slow cooker during the final 20 to 30 minutes of cooking.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well in slow cooker chicken gnocchi soup. They bring a slightly richer flavor and stay juicy during slow cooking.
Why did my gnocchi get mushy in the slow cooker?
Gnocchi becomes mushy when it cooks for too long. Wait to add it until the final 20 to 30 minutes, and check early to see if it’s done. Once the gnocchi turns tender, the soup is ready to serve.
Can I make slow cooker chicken gnocchi soup ahead of time?
Yes, but for the best texture, prepare the chicken, vegetables, and broth ahead of time and wait to add the gnocchi, cream mixture, and spinach until you reheat the soup. Otherwise, the gnocchi will absorb too much liquid while it sits.
Can I freeze chicken gnocchi soup?
You can freeze the chicken and vegetable soup base, but cream and gnocchi change texture after freezing and reheating. For better results, freeze the soup before adding the dairy and gnocchi, then add those ingredients after you thaw and reheat it.