Creamy Crockpot Chicken Gnocchi Soup

Chicken gnocchi soup is the restaurant-favorite soup with a creamy broth, shredded chicken, vegetables and soft potato dumplings. In the crockpot, the chicken and vegetables cook all day in broth, and the gnocchi, cream and spinach go in at the end. Timing is everything here: gnocchi added too early turn into paste.

What Makes This Version Work

Gnocchi added last. Shelf-stable gnocchi are already cooked and only need 20 to 25 minutes to soften. Hours in the slow cooker would break them down completely. Adding them at the end keeps them pillowy and intact.

Cream thickened with cornstarch. Whisking cornstarch into the cream before adding it thickens the broth evenly and helps keep the dairy from separating as it heats.

Parmesan off the long cook. Stirring the cheese in at the very end lets it melt smoothly into the soup and seasons it without turning grainy.

Ingredient Notes

• Chicken breasts: They shred easily after 6 hours. Thighs give a richer broth and stay juicier. Rotisserie chicken can be stirred in with the gnocchi; cook the vegetables and broth alone for 4 hours on LOW.
• Potato gnocchi: Shelf-stable packages work best. Refrigerated gnocchi cook faster, about 10 to 15 minutes. Frozen gnocchi can go in straight from the freezer with 5 extra minutes.
• Heavy cream: Half-and-half makes a lighter soup; it will be a bit thinner.
• Spinach: Baby spinach wilts in a minute. Chopped kale is a heartier option; give it 10 minutes.
• Low-sodium broth: Parmesan adds salt at the end, so starting with low-sodium broth keeps the soup balanced.

Cues for Each Step

After 6 hours on LOW, the chicken should be fork-tender and reach 165°F, and the carrots should be soft. Shred the chicken on a cutting board and return it to the pot.

Whisk the cream and cornstarch until no lumps remain, then stir it in with the gnocchi. With the cooker on HIGH, the broth should turn creamy and lightly thickened within 20 minutes. The gnocchi are ready when they are soft all the way through and float near the surface.

Stir in the spinach and Parmesan just before serving. Taste and adjust the salt and pepper.

Common Mistakes

• Mushy gnocchi. Added too early or cooked too long. Serve soon after they are tender.
• Thin soup. The slow cooker was on LOW when the cream mixture went in. Use HIGH.
• Grainy broth. Pre-grated Parmesan or boiling the soup after adding cheese.
• Overly thick leftovers. Gnocchi keep absorbing liquid. Add broth when reheating.

Variations

• With bacon: Top bowls with crumbled crisp bacon.
• Tuscan style: Add ½ cup chopped sun-dried tomatoes with the vegetables.
• Lighter: Use half-and-half and reduce the Parmesan to ¼ cup.
• Stovetop: Simmer the chicken and vegetables in broth for 25 minutes, shred the chicken, then add the cream mixture and gnocchi and simmer 5 to 7 minutes.

Storage and Reheating

Refrigerate for up to 3 days. The gnocchi soak up broth and soften as the soup sits, so add ½ to 1 cup of broth or milk when reheating over medium-low heat. Avoid boiling, which can split the cream.

Cream soups with gnocchi do not freeze well. To freeze, store the soup base with chicken and vegetables before adding cream and gnocchi, for up to 3 months. Finish it with fresh cream, gnocchi and spinach after reheating.

Frequently Asked Questions

When do I add gnocchi to slow cooker soup?

In the last 20 to 25 minutes, on HIGH. Earlier than that, they break down.

Can I use homemade gnocchi?

Yes. Fresh gnocchi cook in about 5 minutes; add them right at the end.

Is this like the Olive Garden soup?

It is a similar style of creamy chicken gnocchi soup, made at home in the slow cooker with our own recipe.

Can I make it dairy-free?

Use full-fat canned coconut milk instead of cream and skip the Parmesan, or use a dairy-free alternative.