This Slow Cooker Chicken Gnocchi Soup is warm, hearty, and comforting. With its pillowy soft gnocchi and creamy broth, it has quickly become a family favorite. Set it and forget it in your slow cooker and then a few hours later you’ll be enjoying a bowl of this cozy and flavorful meal!
Why You’ll Love This Slow Cooker Chicken Gnocchi Soup
I wasn’t a fan of gnocchi until well into adulthood, but now I’m obsessed! I was inspired to create my Baked Gnocchi recipe, which I adore, but I thought it would be yummy to incorporate it into a classic comforting dish. Enter: chicken noodle soup.
There’s nothing better than chicken noodle soup when you need something cozy, right? I omitted the noodles and figured out how to add gnocchi without it getting soggy (check out my tip below!). What I was left with was a creamy and rich broth, and absolutely perfect gnocchi.
Just pop most of the ingredients in the slow cooker and let it simmer all day before adding the gnocchi right at the end. Serve it up with a warm chunk of bread to soak up all the remaining broth at the end – it’s oh-so-satisfying!
More Chicken Soup Recipes
- Instant Pot Chicken Noodle Soup
- Homemade Condensed Cream of Chicken Soup
- Slow Cooker Asian Chicken Noodle Soup
Ingredients
This gnocchi soup is made with super wholesome ingredients so you’ll feel great slurping up this soup. I’m going to break up the shopping list into two categories: the ingredients that simmer in the slow cooker, and the ones you add at the end.
To start, the following ingredients make up the majority of your simmering soup:
- Boneless and skinless chicken breasts
- Onion
- Celery
- Carrot
- Garlic
- Chicken Broth
- Herbs: dried basil, parsley, oregano, and rosemary
- Seasonings: poultry seasoning, salt, and pepper
Once your veggies and chicken have simmered, you’ll add these ingredients towards the end:
- Potato gnocchi
- Cornstarch
- Evaporated milk
- Bacon
- Baby spinach
Make sure to read through the full recipe recipe card below for all of the exact measurements
How to Make Chicken Gnocchi Soup
Step 1: Simmer Soup
Place your chicken breasts in the bottom of the slow cooker and then add the veggies, garlic, broth, basil, parsley, oregano, poultry seasoning, rosemary, and salt and pepper on top of them. Cover and cook on low for 6-8 hours, or on high for 4 hours.
Step 2: Shred Chicken and Thicken
Shred the chicken and add in the gnocchi. In a small bowl, stir the cornstarch with a little bit of the evaporated milk and then add it to the soup along with the rest of the evaporated milk.
Step 3: Add Bacon and Spinach
If you haven’t already, fry the bacon until it’s crispy. Allow it to cool and then crumble it into small pieces. Add it to the soup along with the spinach and serve immediately. Enjoy!
FAQs
The secret to avoiding soggy gnocchi is to add it at the end right before you serve it! That way the gnocchi will cook to al dente texture and soak up the flavors of the soup without deteriorating.
Gnocchi are chewy dumplings made with dough. There are different kinds of gnocchi, but the most popular kind is potato gnocchi which is made with wheat flour, potato, egg, and salt.
Allow your soup to cool and then store it in an airtight container in the refrigerator for up to 7 days. Reheat it on the stovetop.
Keep in mind that the gnocchi will soak up a lot of liquid, so when you reheat the soup you may want to add in more broth and/or milk if you want it to be the same consistency.
More Slow Cooker Recipes To Try
- Slow Cooker Cheeseburger Soup
- Slow Cooker Chili
- Slow Cooker Spaghetti Meatball Soup
- Slow Cooker Chili Mac
- Slow Cooker White Chicken Chili
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Slow Cooker Chicken Gnocchi Soup
Ingredients
- 2 large boneless and skinless chicken breasts
- 1 small onion chopped
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon dried basil
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried rosemary crushed
- salt and pepper to taste
- 1 pound potato gnocchi
- 2 tablespoons cornstarch
- 2 12 oz cans evaporated milk
- 6-8 slices bacon fired until crispy and crumbled
- 3-6 ounces of baby spinach
Instructions
- Place you chicken breasts in the bottom of the slow cooker. Place veggies, garlic, broth, basil, parsley, oregano, poultry seasoning, rosemary and salt and pepper on top of chicken breasts. Cover and cook on low for 6-8 hours or on high for 4 hours.
- Shred your chicken and add in the gnocchi. Stir the cornstarch with a little bit of the evaporated milk and add it to the soup along with the rest of evaporated milk.
- If you haven’t fry the bacon until crispy. Cool until able to handle and crumble. Add to the soup along with the spinach. Serve immediately.
Notes
I have the ingredients to make this soup, and I have a question about the gnocchi: do you cook it before adding to the soup, or do you just add it in from the package as is? If you do just add it in, without cooking first, will it get cooked all the way through? This sounds so good….can’t wait to make it for the family!
Hi Vicki! So sorry I didn’t get back with you sooner!! Yes, the gnocchi will cook just fine by adding them straight to the soup. It doesn’t take very long to cook gnocchi. I hope you enjoyed!!
Oh gosh! I hate it when my husband leaves for overnight! And cant imagine what I will think now that are little man is here!
And this soup? Need! I could live off of this soup as chicken noodle is a fav and I’m obsessed with gnocchi!
Congrats!! I am so happy for both of you!!!!
Mmmm love anything I can make in the slow cooker and this looks like the perfect comfort food! Hopefully your hubs returns and your house stays quiet with no events!
I agree, I love using the slow cooker!! My husband is home and I think this is the first time we didn’t have something go wrong!! 🙂 Thanks Julie!!