There’s nothing quite like a warm, comforting bowl of soup, and this Crockpot Chicken Gnocchi Soup is the ultimate comfort food. It’s creamy, savory, and loaded with tender chicken, pillowy gnocchi, and fresh vegetables. If you love the Olive Garden classic, you’ll be amazed at how easy it is to recreate that same delicious flavor right in your own kitchen, with minimal effort thanks to your slow cooker.
We’ve designed this recipe to be practically foolproof, delivering a rich and satisfying meal that will have your family asking for seconds. Just set it, forget it, and come back to a perfectly cooked soup.
Why This is the Only Crockpot Chicken Gnocchi Soup Recipe You’ll Need
This isn’t just another soup recipe; it’s a game-changer for busy weeknights. We focus on developing deep, savory flavor by sautéing the vegetables first—a simple step many crockpot recipes skip, but one that makes all the difference. We also ensure the soup is incredibly creamy without being too heavy. You get tender, juicy chicken and perfectly cooked gnocchi that holds its shape. This is the definitive guide to making restaurant-quality soup at home.
Key Ingredients for the Perfect Creamy Soup
The magic of this soup lies in its simple, high-quality ingredients. Each component plays a crucial role in creating the final, delicious product.
- Chicken Breasts: We use boneless, skinless chicken breasts for lean protein. They cook directly in the broth, becoming tender and easy to shred.
- Mirepoix: A classic combination of diced onion, carrots, and celery forms the aromatic base of our soup.
- Garlic: Freshly minced garlic adds a pungent, savory depth that is essential.
- Chicken Broth: Use a good quality low-sodium chicken broth to control the salt level.
- Potato Gnocchi: These soft, pillowy dumplings are the star. We add them near the end of the cooking time to ensure they don’t get mushy.
- Heavy Cream: For that signature rich and creamy texture. You can substitute with half-and-half for a lighter version.
- Spinach: Fresh spinach is stirred in at the end, adding a touch of color, nutrients, and earthy flavor.
- Seasoning: A simple mix of dried thyme, salt, and black pepper is all you need to enhance the flavors.
How to Make Chicken Gnocchi Soup in Your Crockpot (Step-by-Step)
Making this Crockpot Chicken Gnocchi Soup is incredibly simple. Just follow these steps for a perfect result every time. The key is to let the slow cooker do the heavy lifting.
- Sauté the Vegetables: In a skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the vegetables to your slow cooker.
- Combine Ingredients: Place the chicken breasts in the slow cooker on top of the vegetables. Pour in the chicken broth and season with thyme, salt, and pepper.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add Gnocchi and Cream: Stir in the potato gnocchi and heavy cream. Turn the slow cooker to high, cover, and cook for another 30-45 minutes, or until the gnocchi are cooked through and have floated to the top.
- Wilt the Spinach: Stir in the fresh spinach and let it wilt for about 5 minutes. Taste the soup and adjust seasoning if necessary before serving.
Expert Tips for a Flawless, Creamy Soup
Want to elevate your soup from great to absolutely perfect? Here are a few professional tips to ensure a flawless result.
- For a Thicker Soup: If you prefer an even thicker, more stew-like consistency, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly stir it into the soup during the last 30 minutes of cooking.
- Don’t Overcook the Gnocchi: Gnocchi cooks quickly. Adding it at the end is crucial to prevent it from becoming a mushy mess. They are done when they float to the surface.
- Temper the Cream: To prevent the cream from curdling, you can temper it. Ladle about a cup of the hot broth into a bowl with the heavy cream, whisking constantly. Then, slowly pour the warmed cream mixture back into the crockpot.
Delicious Variations to Try
While this recipe is fantastic as is, feel free to make it your own! Try adding a pinch of nutmeg for warmth, or stir in some shredded Parmesan cheese at the end for an extra savory kick. For a heartier meal, you could add chopped mushrooms with the other vegetables. For a different flavor profile, consider adding some bacon bits on top when serving, similar to what you might find in this delicious Bacon Cheeseburger Pasta recipe.
What to Serve With Your Soup
This Crockpot Chicken Gnocchi Soup is a complete meal on its own, but it pairs wonderfully with crusty bread for dipping. For a truly unforgettable meal, serve it alongside some homemade bread. These fluffy Butter Swim Biscuits are an excellent choice, or for something even more savory, these Garlic Cheese Bombs are always a crowd-pleaser. A simple green salad with a light vinaigrette would also be a perfect side.
Storing and Reheating Instructions
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Be aware that the gnocchi may absorb more liquid and soften upon reheating. For best results, reheat gently on the stovetop over medium-low heat until warmed through, stirring occasionally. Avoid boiling, as it can cause the cream to separate.
Freezing is not highly recommended for this soup, as the cream-based broth can separate and the gnocchi’s texture can become grainy once thawed and reheated.
Frequently Asked Questions
Yes, you can use frozen chicken breasts. However, you may need to increase the cooking time by 1-2 hours to ensure the chicken is fully cooked through and tender enough to shred easily.
No, you do not need to cook the gnocchi beforehand. Add the uncooked, shelf-stable or refrigerated gnocchi directly to the slow cooker during the last 30-45 minutes of the cooking time. It will cook perfectly in the hot broth.
The best way to prevent curdling is to temper the cream. Before adding it to the crockpot, slowly whisk about a cup of the hot soup broth into the cold cream. This gently raises its temperature. Then, you can stir the warmed cream mixture into the soup.
To thicken the soup, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk until smooth, then slowly stir it into the soup during the last 30 minutes of cooking in the crockpot.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling the soup, which can cause the creamy base to separate.
The Ultimate Comfort Food Awaits
This Crockpot Chicken Gnocchi Soup recipe delivers a rich, creamy, and flavorful meal that is perfect for any night of the week. It’s a set-it-and-forget-it dish that tastes like you spent hours in the kitchen. We know you’ll love it as much as we do.
If you try this recipe, please leave a comment below and let us know how it turned out! Don’t forget to share your creations on Pinterest!
Crockpot Chicken Gnocchi Soup Recipe
Crockpot Chicken Gnocchi Soup (Olive Garden Copycat)
Ingredients
Equipment
Method
- In a skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the vegetables to your slow cooker.
- Place the chicken breasts in the slow cooker on top of the vegetables. Pour in the chicken broth and season with thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the potato gnocchi and heavy cream. Turn the slow cooker to high, cover, and cook for another 30-45 minutes, or until the gnocchi are cooked through and have floated to the top.
- Stir in the fresh spinach and let it wilt for about 5 minutes. Taste the soup and adjust seasoning if necessary before serving.
Notes
To prevent the cream from curdling, temper it by whisking a cup of the hot broth into the cream before slowly adding it back to the crockpot.
