If you’re craving a comforting, hearty meal that feels like a warm hug in a bowl, this Crockpot Chicken Gnocchi Soup Recipe is about to become your new best friend. It combines tender chicken, fluffy gnocchi, vibrant veggies, and creamy goodness, all slow-cooked to perfection with savory herbs and spices. Whether you’re battling chilly nights or just want a fuss-free dinner that delivers on flavor and texture, this soup hits every mark with ease and love.
Ingredients You’ll Need
Each ingredient in this soup plays a crucial role in building layers of flavor, texture, and color. From fresh herbs that brighten the dish to the hearty gnocchi that adds a soft, pillowy bite, these simple essentials come together effortlessly in your crockpot.
- 2 1/2 lbs boneless, skinless chicken thighs or breasts: Thighs offer richer flavor, but breasts work well too.
- 2 cups carrots, small diced: Adds natural sweetness and vibrant orange color.
- 2 cups white onion, small diced: Gives depth and subtle sharpness to the soup base.
- 2 cups celery, small diced: Brings just the right crunch and earthiness.
- 2 Tbsp fresh parsley, chopped: Fresh herbaceous notes that brighten every spoonful.
- 1 Tbsp Herbes de Provence or poultry seasoning: A fragrant blend that enhances the chicken perfectly.
- 1/8 tsp paprika: Just a touch for warmth and beautiful color.
- 1/8 tsp red pepper chili flakes (optional): Adds subtle heat if you like a bit of a kick.
- 1 Tbsp chicken bouillon or 1 cube: Intensifies the savory chicken flavor.
- 6 cloves garlic, pressed: Garlic makes everything better—aromatic and tasty.
- 4 cups chicken stock or broth: The rich liquid foundation that pulls the whole soup together.
- Salt and pepper, to taste (be generous with salt): Essential for balancing and enhancing all flavors.
- 1 lb potato gnocchi: Soft, pillow-like dumplings that soak up all the cozy soup goodness.
- 2 1/2–3 Tbsp cornstarch: Thickens the soup to a luscious, comforting consistency.
- 1 cup half and half or heavy cream: Adds creaminess that makes the soup indulgent but still light.
- 5 oz baby spinach or curly kale, torn or chopped: Greens add freshness and a lovely pop of color.
- Fresh Parmesan, for garnish: Adds salty, nutty richness when sprinkled on top.
- 3 oz prosciutto: Crisped prosciutto brings a delightful crunch and savory contrast.
How to Make Crockpot Chicken Gnocchi Soup Recipe
Step 1: Load the Crockpot with Flavorful Ingredients
Start by layering your crockpot with the chicken thighs or breasts, diced carrots, onions, celery, and fresh parsley. Season with Herbes de Provence, paprika, chili flakes if you want that touch of spice, garlic, chicken bouillon, and plenty of salt and pepper. Pour in the chicken stock, then gently stir everything together. This sets the stage for all those flavors to mingle and build as they cook low and slow.
Step 2: Slow Cook Until Tender
Cover your crockpot and let it do its magic on low heat for 6 to 7 hours, or if you’re short on time, cook on high for 3 to 4 hours. The chicken will become incredibly tender, and the vegetables will soften perfectly, creating a base that tastes like it’s been simmering all day despite the ease of the process.
Step 3: Shred the Chicken
Once the cooking time is complete, remove the chicken pieces and shred them using two forks. This is such a satisfying step because you get to see the juicy, pull-apart texture that will make every bite divine. Return the shredded chicken back into the crockpot to soak up all that delicious broth.
Step 4: Thicken the Soup to Creamy Perfection
To get that signature cozy, thick soup texture, whisk cornstarch with a little cold water until smooth, creating a slurry. Stir the slurry into the crockpot, followed by the half and half or heavy cream, then cook on high for another 15 to 30 minutes. The soup will thicken up slightly, becoming rich and silky without overpowering the freshness of the ingredients.
Step 5: Add Gnocchi and Greens
Now it’s time for the gnocchi and greens to join the party. Add the potato gnocchi along with the torn spinach or kale to the crockpot and cook for an additional 10 to 15 minutes. You’ll know they’re ready when the gnocchi is tender and the greens have softened just enough to blend seamlessly into the soup.
Step 6: Crisp the Prosciutto
While the soup finishes cooking, crisp up your prosciutto in a skillet. This salty, crunchy element adds a wonderful contrast in both texture and flavor when you garnish your bowls.
Step 7: Serve and Enjoy
Ladle the hot, creamy soup into bowls and sprinkle with freshly grated Parmesan and crisp prosciutto. It’s the perfect final touch that makes this Crockpot Chicken Gnocchi Soup Recipe feel over-the-top special even on a busy weeknight.
How to Serve Crockpot Chicken Gnocchi Soup Recipe
Garnishes
Fresh Parmesan and crispy prosciutto are absolute musts, lending a salty richness and crunch that elevate every spoonful. You can also add a sprinkle of extra chopped parsley or a few chili flakes for a little fresh color and heat. A grind of black pepper on top seals the deal perfectly.
Side Dishes
This soup is quite filling on its own, but pairing it with a crusty baguette or garlic bread makes the meal even more comforting. A simple side salad with a lemony vinaigrette adds a crisp, refreshing balance to the rich creaminess of the soup.
Creative Ways to Present
Serve the soup in rustic bowls to highlight its hearty, homemade nature, or try it in mini bread bowls for a fun, cozy presentation that’s perfect for entertaining. You could also offer a toppings bar with freshly grated cheeses, extra herbs, and crunchy prosciutto bits for everyone to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover soup to an airtight container and refrigerate. It will keep well for up to 3 days, making it a fantastic option for a quick lunch or dinner the next day. The flavors often deepen overnight, so leftovers are deliciously satisfying.
Freezing
You can freeze this soup, but be mindful that the gnocchi can become a little softer after thawing. For best results, freeze the soup without the gnocchi and add fresh gnocchi when you reheat. Store in freezer-safe containers for up to 3 months.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally. Add extra broth if it thickens too much and toss in fresh gnocchi and greens at the end if you froze the soup without them. Avoid boiling to maintain the creamy texture and flavor integrity.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well and yield a leaner texture, though thighs add more richness and moisture. Either choice will be delicious in this Crockpot Chicken Gnocchi Soup Recipe.
Is it possible to make this soup dairy-free?
Yes, you can swap out the half and half or heavy cream for coconut milk or a creamy dairy-free alternative. Just keep in mind it will slightly alter the flavor but still add that lovely creaminess.
Can I prepare this soup in advance?
This soup is fantastic for meal prep. You can assemble everything in the crockpot the night before, refrigerate overnight, and then cook the next day. Just add the gnocchi and greens later during cooking.
How spicy is this soup with chili flakes?
The red pepper chili flakes add just a subtle warmth without overwhelming the other flavors. You can omit them entirely if you prefer a milder soup or increase them for extra heat.
Can I use frozen spinach or kale?
Yes, frozen greens work fine in a pinch. Just make sure to thaw and drain excess water first to avoid watering down the soup.
Final Thoughts
This Crockpot Chicken Gnocchi Soup Recipe is one of those dishes that warms your soul and feels like a kitchen celebration in every bowl. Its effortless preparation, cozy flavors, and satisfying textures make it a total winner for busy days or anytime you crave comfort food. Give it a try soon—you may find yourself reaching for it again and again!
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Crockpot Chicken Gnocchi Soup Recipe
- Total Time: 6 hours 35 minutes
- Yield: 6 servings 1x
Description
This comforting Crockpot Chicken Gnocchi Soup is a hearty and creamy slow-cooked soup featuring tender chicken thighs, diced vegetables, and pillowy potato gnocchi. Flavored with Herbes de Provence, garlic, and enriched with half and half, it is finished with fresh spinach and crispy prosciutto for added texture and flavor. Perfect for an easy, make-ahead meal that warms you up on cooler days.
Ingredients
Soup Base
- 2 1/2 lbs boneless, skinless chicken thighs (or chicken breasts)
- 2 cups carrots, small diced
- 2 cups white onion, small diced
- 2 cups celery, small diced
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp Herbes de Provence or poultry seasoning
- 1/8 tsp paprika
- 1/8 tsp red pepper chili flakes (optional)
- 1 Tbsp chicken bouillon (or 1 cube)
- 6 cloves garlic, pressed
- 4 cups chicken stock or broth
- Salt and pepper, to taste (be generous with salt)
Thickening and Cream
- 2 1/2–3 Tbsp cornstarch
- 1 cup half and half or heavy cream
Additions
- 1 lb potato gnocchi
- 5 oz baby spinach or curly kale, torn or chopped
- Fresh Parmesan, for garnish
- 3 oz prosciutto
Instructions
- Prepare crockpot: Add chicken thighs, diced carrots, onion, celery, fresh parsley, Herbes de Provence, paprika, red pepper chili flakes if using, chicken bouillon, pressed garlic, chicken stock, salt, and pepper to the slow cooker. Stir to combine all ingredients evenly.
- Cook: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken and vegetables become tender and fully cooked through.
- Shred chicken: Carefully remove the chicken pieces from the crockpot and shred them using two forks. Return the shredded chicken back to the slow cooker.
- Thicken soup: In a small bowl, whisk the cornstarch with a bit of cold water to create a smooth slurry. Stir this mixture into the crockpot along with the half and half (or heavy cream). Cook on high for an additional 15 to 30 minutes until the soup thickens slightly.
- Add gnocchi and greens: Add the potato gnocchi and torn or chopped spinach or kale to the crockpot. Continue cooking for another 10 to 15 minutes until the gnocchi becomes tender and the greens wilt.
- Prepare prosciutto: While the gnocchi cooks, heat a skillet over medium heat and cook the prosciutto until it becomes crispy. Set aside for garnish.
- Serve: Ladle the finished soup into bowls, then garnish each with crispy prosciutto and a sprinkle of fresh Parmesan cheese. Serve hot and enjoy this creamy, flavorful soup.
Notes
- Use chicken thighs for more tender and flavorful meat, but chicken breasts work as a leaner alternative.
- Herbes de Provence can be substituted with poultry seasoning or an Italian herb blend if unavailable.
- Adjust the amount of cornstarch slurry depending on your preferred thickness of the soup.
- For a richer soup, use heavy cream; half and half offers a lighter option.
- Red pepper flakes are optional—add them according to your desired spice level.
- Fresh Parmesan adds a nice salty finish, but you can omit it for a dairy-free option.
- Make sure to crisp the prosciutto well for texture contrast in the soup.
- Prep Time: 20 minutes
- Cook Time: 6 hours 15 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
