Description

This comforting Crockpot Chicken Gnocchi Soup is a creamy and hearty slow-cooked meal packed with tender chicken, soft gnocchi, fresh vegetables, and flavorful seasonings. Perfect for an easy weeknight dinner, the soup combines carrots, celery, onion, garlic, and baby spinach in a rich broth made creamy with chicken soup and heavy cream, finishing with a touch of Parmesan cheese for extra depth.

Ingredients

Protein & Dairy

1 pound boneless & skinless chicken breasts
1 cup heavy cream (or half-and-half)
½ cup shredded Parmesan cheese (plus more for serving)

Vegetables

3 medium carrots (peeled and diced)
2 celery stalks (diced)
1 small onion (diced)
3 cloves garlic (minced)
2 cups fresh baby spinach leaves

Pantry

4 cups chicken broth
1 teaspoon Italian seasoning
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 10.5-ounce can cream of chicken soup
1 16-ounce package potato gnocchi (shelf-stable or refrigerated)
Parsley for garnish

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Instructions

Prepare Ingredients: Place the chicken breasts at the bottom of your slow cooker. Add the peeled and diced carrots, diced celery, diced onion, and minced garlic directly on top of the chicken.
Add Liquids and Seasonings: Pour in the chicken broth and can of cream of chicken soup. Stir in the Italian seasoning, salt, and black pepper until well combined with the ingredients in the slow cooker.
Slow Cook Chicken and Vegetables: Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours, allowing the chicken to become tender enough to shred easily.
Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and mix it in with the vegetables and broth.
Add Gnocchi and Cream: Stir in the potato gnocchi and heavy cream. Cover again and cook on high for an additional 30 to 40 minutes, or until the gnocchi are soft and the soup has thickened to a creamy consistency.
Finish with Greens and Cheese: Add the fresh baby spinach and shredded Parmesan cheese to the soup. Let it cook for another 5 to 10 minutes, just until the spinach wilts and the cheese melts into the soup.
Serve: Ladle the soup into bowls, garnish with extra Parmesan cheese and parsley if desired, and enjoy your hearty crockpot chicken gnocchi soup!

Notes

You can substitute half-and-half for heavy cream to reduce calories slightly without sacrificing much creaminess.
If you prefer, frozen gnocchi can be used but may require a slightly longer cooking time in the last step.
Adjust salt to taste, especially if your chicken broth is already salted.
For a thicker soup, add gnocchi closer to the end of cooking to prevent over-softening.
Use fresh Parmesan cheese for best flavor impact rather than pre-grated varieties.