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A bowl of chicken gnocchi soup.
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4.82 from 11 votes

Crockpot Chicken Gnocchi Soup

This super simple Crockpot Chicken Gnocchi Soup will tickle your taste buds! It’s cozy, comforting and delicious!
Prep Time15 minutes
Total Time3 hours
Course: Main Course
Cuisine: American
Keyword: crockpot, soup
Servings: 7 Servings
Calories: 384kcal

Ingredients
 

  • 48 oz chicken broth regular or low sodium
  • ¾ cup shredded carrot
  • ½ cup diced celery
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon flaky poultry seasoning (½ teaspoon if using ground)
  • 2 tsp dried basil
  • 1-2 teaspoon salt
  • 1-2 teaspoon white or black pepper
  • 2-2 ½ lb boneless, skinless chicken thighs, breasts or tenderloins
  • 3 tablespoon cornstarch
  • 2 cups milk
  • 16 oz ready-made mini gnocchi
  • 6 oz fresh spinach
  • ½ cup parmesan cheese plus more for garnish
  • Garnish: crushed red pepper flakes

Instructions

  • To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
  • Cover and cook on low for 5-6 hours or on high for 3-4 hours.
  • Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
  • Stir the cornstarch into the milk.
  • To the Crockpot, stir in the milk, gnocchi and spinach.
  • Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).
  • Stir in the parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Video

Notes

      • To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
      • Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
      • If you can't find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
      • If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
      • Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
      • Romano cheese can be used in addition to or along with parmesan for extra richness.
      • Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
      • Breadsticks or French bread are excellent dippers for this soup!

Nutrition

Serving: 2cups | Calories: 384kcal | Carbohydrates: 34g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1640mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4855IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 4mg
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