Chicken Gnocchi Soup

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CHICKEN – Boneless skinless chicken thighs are the secret to tender, flavorful soup. The higher fat content in dark meat prevents drying out during long cooking and creates silky shredded chicken. You can use breasts if you prefer, but reduce cooking time by about an hour to prevent toughness.

VEGETABLES – The classic combination of onion, carrots, and celery creates your flavor foundation. Cut them uniformly (about ½ inch pieces) so they cook evenly. Fresh spinach stirred in at the end adds color and nutrition without overcooking.

HERBS AND SEASONINGS – Celery seed intensifies the celery flavor without adding more chunks. Dried basil releases its oils slowly during cooking, while fresh thyme added at serving brightens the whole dish. The garlic mellows beautifully over the long cooking time.

LIQUIDS – Low sodium chicken broth gives you complete control over the seasoning. Heavy cream creates the signature richness – it won’t curdle if you keep the temperature steady. The cornstarch slurry thickens without heaviness.

GNOCCHI – Shelf-stable potato gnocchi from the pasta aisle works perfectly. These little dumplings cook directly in the soup, absorbing all the flavors while maintaining their distinctive texture. Fresh refrigerated gnocchi works equally well.

How To Make Chicken Gnocchi Soup in the Crockpot

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Chicken Gnocchi Soup covered in the refrigerator for up to 3 days. The gnocchi will absorb some liquid as it sits, so add a splash of broth when reheating to reach your preferred consistency.

FREEZE – This soup freezes best without the gnocchi for up to 2 months. Freeze the soup base and add fresh gnocchi when reheating for optimal texture. Store in freezer-safe containers with an inch of headspace for expansion.

REHEAT – Warm gently on the stovetop over medium-low heat, stirring occasionally. Add extra broth or cream as needed. For microwave reheating, use 50% power to prevent the cream from separating.

More Easy Slow Cooker Recipes

Stuffed Pepper Soup

Chicken Tortilla Soup

Crockpot Broccoli and Cheddar Soup

Serving Suggestions

CRUSTY BREAD – Garlic bread or a good homemade bread works perfectly here. The bread soaks up the creamy broth, and you’ll want something sturdy enough to handle it.

SIMPLE SALAD – Try a green salad with balsamic dressing. The tangy vinegar cuts through all that rich cream and gives your palate a break between spoonfuls.

PARMESAN FINISH – Fresh grated parmesan melts right into the hot soup. Skip the pre-shredded stuff since it won’t melt smoothly. A few fresh thyme leaves on top look pretty and add brightness.

CRACKERS OR BREADSTICKS – Crispy breadsticks or oyster crackers add a nice crunch. Kids especially love having something to dip or sprinkle on top.

Recipe Success Tips

CREAM SUCCESS – Keep your slow cooker on low after adding cream to prevent curdling. Stir well and maintain steady heat. Room temperature cream blends more smoothly than cold.

PERFECT GNOCCHI TEXTURE – Add gnocchi with the spinach and chicken in the final 15-20 minutes. They’re ready when they float to the surface and feel tender but not mushy. Overcooking turns them into mashed potatoes.

THICKNESS PREFERENCE – Start with 3 tablespoons cornstarch for medium thickness. Add more slurry for a heartier soup, or use less for a brothier consistency. You can always adjust at the end.

Expert Tip – Professional chefs know that salting in layers builds better flavor. Season your vegetables first, then taste and adjust after adding the cream. The parmesan adds saltiness too, so factor that in.

Commonly Asked Questions