Crockpot Chicken Gnocchi Soup
Crockpot recipes with gnocchi do not get easier than this creamy chicken gnocchi soup. Chicken, vegetables and broth cook all day, and soft potato gnocchi go in near the end so they stay tender and pillowy.
6
servings15
minutes6
hoursChicken thighs and vegetables simmer in a seasoned broth. Gnocchi, spinach and cream are added at the end for a velvety soup.
Ingredients
1 1/2 lb boneless skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
5 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 package (16 oz) shelf-stable potato gnocchi
3 tbsp cornstarch
1 cup half-and-half
3 cups fresh baby spinach
1/2 cup grated Parmesan
Directions
- Heat the oil in a skillet and cook the onion, carrots and celery for 5 minutes. This step is optional but adds sweetness.
- Add the garlic and cook 30 seconds, then scrape into a 6-quart slow cooker.
- Place the chicken thighs on top of the vegetables and add the broth, thyme, Italian seasoning, salt and pepper.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken reaches 165°F and shreds easily.
- Remove the chicken to a plate and shred it with two forks.
- Whisk the cornstarch into the half-and-half until smooth and stir into the soup.
- Add the gnocchi to the slow cooker and turn the heat to HIGH.
- Cook 30 to 40 minutes, uncovered or with the lid ajar, stirring once, until the gnocchi float and feel tender.
- Return the shredded chicken to the pot and stir in the spinach and Parmesan until the spinach wilts, about 3 minutes.
- Taste, adjust the salt and serve hot.
Notes
- Do not add the gnocchi at the start, or they will dissolve. Use refrigerated gnocchi if you like and cut the cooking time to 15 minutes. The soup thickens as it sits, so thin with broth when reheating. It keeps for 3 days.
Why gnocchi in the crockpot works when you time it right
Gnocchi are small potato dumplings that cook in minutes. In a slow cooker all day, they would disintegrate. The trick is to let the chicken and vegetables simmer first, then add the gnocchi only for the last half hour, so they stay soft and chewy.
That order of steps gives you the best of both methods. The broth is deeply flavored from hours of simmering, and the gnocchi arrive fresh and tender. It is the same idea as adding pasta to a soup late. Add a spoonful of pesto to the finished pot if you want an even brighter flavor. Because the soup is hearty on its own, it makes a full dinner with little more than bread.
Ingredient notes for creamy chicken gnocchi soup
Chicken thighs: They stay moist and shred easily after a long cook. Breasts work, but they dry out faster.
Potato gnocchi: Shelf-stable gnocchi, from the pasta aisle, hold up best in hot soup. Refrigerated gnocchi cook faster, so add them for only 15 minutes.
Half-and-half and cornstarch: The cornstarch makes the soup thick and glossy, and the half-and-half makes it creamy. Mix them together first so there are no lumps.
Baby spinach: It wilts in minutes and adds color and a mild, earthy taste. Add it right before serving.
Parmesan: A handful stirred in makes the broth savory and rounder in flavor. Use freshly grated for the smoothest melt. Vegetables: Carrots, celery and onion give the broth its sweet base. Cut them small, about the size of a pea, so each spoonful holds a bit of everything. Herbs: Thyme and Italian seasoning hold their flavor through a long cook.
Tips for soft, not mushy, gnocchi
Add the gnocchi late: Thirty to forty minutes on HIGH is all they need. Set a timer and check one after 30 minutes, because the cooking time varies by brand.
Stir gently: Gnocchi are delicate. One careful stir halfway through is enough, and too much stirring breaks them.
Keep dairy for the end: The most common mistake is pouring cream in at the start of a six-hour cook. It can curdle. Stir in the half-and-half mixture after the chicken is out and the soup is hot. Season at the end: Broth and Parmesan are salty. Taste the finished soup before you add any salt, because the flavor shifts after the gnocchi go in.
Swaps and variations
Use rotisserie chicken in place of raw chicken. Skip the first four steps, simmer the vegetables in broth for 3 hours, then add the shredded chicken with the gnocchi. Swap spinach for kale, which needs a few more minutes. For a lighter soup, use whole milk with a bit more cornstarch. Add a pinch of nutmeg for extra warmth.
Do not freeze this soup after adding gnocchi. They turn spongy and fall apart when thawed. For a smoky touch, stir in crumbled bacon at the end, or add a pinch of red pepper flakes for a little heat. Mushrooms can also join the vegetables early on.
What to serve with it
A crisp Caesar salad or simple green salad balances the rich soup. Garlic bread or warm breadsticks are a natural partner. Set out extra Parmesan and black pepper at the table. Set out a pepper grinder and a lemon wedge. A squeeze of lemon brightens the creamy soup and makes each bowl taste lighter.
Storing, freezing and reheating
Refrigerate leftovers for up to 3 days. The gnocchi will soak up broth and the soup will thicken.
Reheat in a saucepan over medium-low heat with a generous splash of broth or milk until it loosens. Avoid boiling, which can split the cream.
Crockpot Chicken Gnocchi Soup at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 16, led by boneless skinless chicken thighs, olive oil, yellow onion, carrots
Tips for Crockpot Chicken Gnocchi Soup
Do not add the gnocchi at the start, or they will dissolve. Use refrigerated gnocchi if you like and cut the cooking time to 15 minutes. The soup thickens as it sits, so thin with broth when reheating. It keeps for 3 days.
Crockpot Chicken Gnocchi Soup FAQ
How long does Crockpot Chicken Gnocchi Soup take?
Crockpot Chicken Gnocchi Soup takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Gnocchi Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Gnocchi Soup?
16 ingredients, led by boneless skinless chicken thighs, olive oil, yellow onion, carrots. Amounts are in the recipe card above.
