This crockpot chicken gnocchi creamy soup turns a few simple foods into a rich, cozy meal. Tender chicken, soft gnocchi, and a creamy broth cooked together in one pot. You just add the food, walk away, and come back to dinner.
The first time I made this soup, I put raw gnocchi in the crockpot at the start. Six hours later, the gnocchi had turned to mush. Now I add the gnocchi near the end, and that one small fix changed the whole dish.
I make this soup on cold, busy weeks. I still want a hot meal, but I don’t have time to stand at the stove. My kids ask for a second bowl every time. The leftovers taste even better the next day.
If you love creamy soup but hate a long list of steps, try this one. It’s simple, and it feels like a warm hug in a bowl.
This soup works well for new cooks and busy parents alike. You don’t need fancy tools or a big skill set. You just need a crockpot, a few basic foods, and a bit of patience while it cooks.
Recipe Quick Facts
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Servings: 6 bowls
- Difficulty Level: Easy
Before You Get Started
Read these tips first. They will save you time. They will also help you skip a few of my early mistakes.
- Use chicken breasts or thighs. Both work well. Thighs stay a bit more juicy over a long cook time.
- Add the gnocchi near the end. Add it in the last 20 to 30 minutes. I learned this the hard way. My first batch of gnocchi fell apart and turned mushy.
- Shred the chicken right in the pot. Use two forks. This saves you a dish, and the chicken soaks up more flavor.
- Skip pre-cooked rotisserie chicken if you can. In my tests, raw chicken cooked in the broth gave the soup a deeper taste.
- Add the cream cheese at the end, not the start. Dairy can split or curdle after hours of heat.
- Use fresh spinach, not frozen. Frozen spinach lets out extra water. That water can thin out your creamy broth.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 6 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 (16-ounce) package potato gnocchi
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
Instructions
Step 1: Prep the Chicken and Vegetables
Trim any extra fat off the chicken. Dice the carrots, celery, and onion into small, even bits. Cut them the same size so they cook at the same rate. Mince the garlic and set it near your crockpot. This prep takes about 10 minutes, and it makes the rest of the recipe go fast.
Step 2: Load the Crockpot
Put the chicken in the bottom of the crockpot. Add the carrots, celery, onion, and garlic on top. Pour in the chicken broth. Sprinkle in the Italian seasoning, smoked paprika, salt, and pepper. Give it one quick stir so the spices don’t clump in one spot.
Step 3: Cook on Low
Cover the pot. Cook on low for 3.5 to 4 hours. Or cook on high for 2 to 2.5 hours. The chicken is done when it hits 165°F on a meat thermometer. It should also pull apart with ease. Your kitchen will smell like garlic and herbs by the last hour, and that’s a good sign the soup is close to done.
Step 4: Shred the Chicken
Take the chicken out. Shred it with two forks. Put the shredded chicken back in the pot and stir it into the broth. (In my kitchen, I skip the extra bowl. I shred the chicken right in the crockpot, against the side wall.)
Step 5: Add the Gnocchi and Cream
Stir in the gnocchi, cream cheese, and heavy cream. Cover the pot. Cook on high for 15 to 20 minutes. The gnocchi are done when they float to the top and turn soft. Stir once, halfway through, so the cream cheese melts evenly. (I once cooked this step with the lid off. The broth thinned out fast from steam loss. Now I always keep the lid on.)
Step 6: Finish with Spinach and Parmesan
Stir in the fresh spinach. Let it wilt for 2 to 3 minutes. You’ll see the bright green leaves shrink down and soften into the broth. Add the Parmesan cheese. Stir until it melts into the broth. Taste the soup. Add more salt or pepper if you want. Ladle it into bowls while it’s hot and creamy.
How To Make (Quick Reference)
- Prep the chicken and vegetables.
- Add chicken, veggies, broth, and spices to the crockpot.
- Cook on low for 3.5 to 4 hours, until the chicken hits 165°F.
- Shred the chicken right in the pot.
- Stir in gnocchi, cream cheese, and heavy cream.
- Cook on high for 15 to 20 minutes, until the gnocchi turns soft.
- Add spinach and Parmesan cheese.
- Stir, taste, and serve warm.
Tips for Best Results
- Sear the chicken first, if you have time. I tried this soup with and without a quick sear. The seared batch had much more flavor.
- Warm the cream cheese before you add it. Cold cream cheese can clump in hot broth. I now warm it for 15 seconds first. It blends in fast.
- Try mini gnocchi if you can find it. Full-size gnocchi works too, but small pieces cook fast and hold their shape well in a crockpot.
- Add a splash of lemon juice at the end. A small squeeze wakes up the rich, creamy broth. It won’t change the main flavor.
- Save some Parmesan for the top of each bowl. Fresh Parmesan on top adds a bit of bite that the melted cheese alone can’t give.
- Watch the color of the broth as it cooks. In my kitchen, a pale, watery broth means it needs more time. A rich, creamy color means the soup is ready to serve.
Ingredient Substitutions
| Original Ingredient | Substitute | Effect on Taste/Texture |
| Potato gnocchi | Cauliflower gnocchi | Lighter feel; broth is less starchy |
| Heavy cream | Half-and-half | Soup is a bit thinner, still creamy |
| Chicken breasts | Chicken thighs | Richer taste; shreds are more tender |
| Fresh spinach | Baby kale | Heartier bite; holds up well in hot broth |
| Cream cheese | Plain Greek yogurt, stirred in off heat | Tangier taste; less fat |
Storage & Reheating
Store extra soup in a sealed container in the fridge. It will keep for up to 4 days. The gnocchi will get soft as it sits. Eat leftovers within 2 days for the best texture.
To reheat, warm the soup on the stove over medium-low heat. Stir it often, until it’s hot. You can also reheat single bowls in the microwave in 60-second bursts, and stir between each one. If the soup gets too thick in the fridge, add a splash of broth or milk.
This soup does not freeze well. The cream and gnocchi change texture once they thaw, and the soup can turn grainy or watery. If you want a freezer-friendly version, freeze the broth and chicken before you add the gnocchi and cream, then add those fresh once you reheat it.
FAQs
Can I make chicken gnocchi soup in the crockpot without cream cheese?
Yes. Swap the cream cheese for an extra 1/2 cup of heavy cream, or stir in plain Greek yogurt off heat at the very end. The soup will taste slightly lighter but still creamy.
Why did my gnocchi turn mushy in the crockpot?
Gnocchi cooks fast and breaks down if it sits in hot liquid too long. Add it during the last 15 to 20 minutes of cook time only, not at the start with the other ingredients.
Can I use frozen chicken in this crockpot soup recipe?
Fresh or thawed chicken is safer and cooks more evenly. Frozen chicken can sit in the temperature danger zone too long in a slow cooker, so thaw it in the fridge overnight first.
What can I use instead of gnocchi in creamy chicken soup?
Small pasta shapes like ditalini or egg noodles work well as a substitute. Add them during the last 20 to 30 minutes of cooking, just like the gnocchi.
Can I double this crockpot chicken gnocchi soup recipe?
Yes, if your crockpot holds at least 7 quarts. Double every ingredient, but keep the cook time the same and check the chicken’s internal temperature before shredding.