Easy Crockpot Chicken Gnocchi Soup
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This Crockpot Chicken Gnocchi Soup is a velvety, utterly delicious dairy-free bowl of cozy comfort made with lots of healthy vegetables and is a perfect meal with crusty bread and a salad.
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When the days get cool and even frigid or hectically busy, I’m always looking for reasons to bring out the crockpot. And this is one delicious way to make use of this trusty kitchen tool!
So get ready for an easy cooking day– warm up in your favorite sweater, cup of tea (or hot cocoa), and breathe a huge sigh that this delicious soup is only a short time away!
It’s the cozy season– let’s celebrate with delicious slow cooker gnocchi soup!
Why I Love This Chicken Gnocchi Soup
This soup may seem familiar– and you would be right! It’s a similar recipe to the wildly popular Olive Garden gnocchi soup. Here are a few more reasons I love this soup:
- Easy in the Crockpot: Slow cooker soups are delightful on busy and chilly days when you crave cozy comfort food like Slow Cooker Cream of Potato Soup or Slow Cooker Chicken Noodle Soup with Kale.
- Dairy Free Soup: This creamy soup can be made dairy-free by using canned and unsweetened coconut milk. And while you can easily substitute canned evaporated milk, coconut milk brings an irresistible subtle sweetness I love.
- Pantry Ingredients: This crockpot soup recipe begins with a classic combination of carrots, celery, and onions, which I almost always have on hand!
- GNOCCHI. Truly, the gnocchi makes this soup the epitome of comfort at our house. It’s just so, so yummy! If you’ve not made gnocchi, you’re in for a treat. And when you add the optional but utterly delicious chopped bacon, people come running!
Chicken Gnocchi Soup Ingredients You’ll Need
Here’s a list of what you’ll need to make this soup happen!
- Chicken Breasts: I like boneless, skinless chicken breasts, but you could also substitute chicken thighs as well.
- Gnocchi: While you can make homemade gnocchi, store-bought is so convenient!
- Classic Mirepoix of carrots, celery and onion
- Seasonings
- Chicken broth
- Unsweetened coconut milk for a dairy-free soup, or substitute evaporated milk
- Minced garlic
- Fresh spinach (or your favorite green like kale)
- And BACON (completely optional but so, so tasty!)
How To Make Chicken Gnocchi Soup
I mentioned that this recipe was easy. Here’s how easy it is. Three steps– seriously!
- Add ingredients to the crockpot: Place the chicken, vegetables, basil, Italian seasoning, salt, pepper, and broth in a crockpot or slow cooker. Cook on high for 4-5 hours or low for 6-8 hours. No need to remove the chicken after cooking; you’ll shred it right in the crockpot!
- Thicken the soup: Add the coconut milk (or evaporated milk), cornstarch slurry, and gnocchi, and stir.
- Crisp up your bacon: If using bacon, crisp it in a skillet, add the spinach to the soup, stir… and you’re done!
Serve this soup with a delicious green salad and crusty bread for a filling and easy dinner!
Perfect For Sharing
If you love sharing soup with a sick friend or family member, a new mom, or someone who needs a lift in their day, this is a perfect recipe to deliver. It’s easy to make in 3 steps and is a soup people love. Perfect for friends with dairy allergies, healthy with vegetables, and saves well in the refrigerator or even freezer.
If you want to make a loaf of bread with this soup, my 1 Hour Homemade French Bread or 100% Whole Wheat Bread is delicious with this cozy meal.
More Soup Recipes to Try
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Crockpot Chicken Gnocci Soup
Equipment
Ingredients
- 1/2 yellow medium onion chopped
- 3 medium carrots chopped
- 3 stalks celery chopped
- 4 cloves garlic minced
- 1 pound boneless skinless chicken breasts about 3 breasts
- 1 teaspoon salt or to taste
- Freshly ground black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 4 cups low-sodium chicken broth
- 3 tablespoons cornstarch mixed with 2 tablespoons water
- 1 13-ounce can unsweetened coconut milk or 2 cans evaporated milk
- 1 17.5 ounce package gnocchi
- 3 cups baby spinach
- 4 slices cooked bacon crumbled (optional but delicious)
Instructions
- Combine onion, carrots, celery, and garlic in the crockpot or slow cooker. Top with chicken and seasonings, and pour the broth over the top. Cover and cook on high for 4-5 hours or on low for 6-8 hours. Shred chicken directly in the crockpot.
- Stir in the cornstarch mixture, coconut milk, and gnocchi. Cover and cook another 45 minutes to 1 hour until the soup has thickened and the gnocchi is soft. Add any additional liquid as needed (I added about 1 cup of water to thin a bit after it thickened).
- Stir spinach into soup until wilted. Season to taste with salt and pepper and optional cooked bacon.
Video
Notes
Instant Pot Instructions:
Add the chicken, vegetables, seasoning, salt, and broth to the Instant Pot. Lock the lid and cook on manual high pressure for 20 minutes. Quickly release the pressure, remove the chicken, and shred it before adding it to the pot. Stir in the cornstarch mixture, coconut milk, and gnocchi. Using the “saute” function, simmer the soup for another 20 minutes or until thickened. Stir in the spinach until wilted, and add the bacon.Stove Top Instructions:
Cut raw chicken breasts into bite-size pieces (or consider using cooked chicken for a quick meal!). Heat 1 tablespoon of olive oil in a soup pot over medium heat. Add celery, onions, carrots, and garlic, and saute until softened. Add chicken, broth, salt, and seasoning. Bring to a boil and stir in the gnocchi. Boil for 3-4 minutes before reducing heat to a simmer and cook another 10 minutes, or until the vegetables are soft and the chicken is cooked through. Stir in the coconut milk and spinach and cook until tender and wilted.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
What is the serving size to yield calories of 198??
Hi Michael, thank you for that question. The servings in this dish was set for 10. I calculated that based on how many servings I normally get when making this recipe. But I eat small portions so with further thought, I have adjusted the servings per recipe to 6 and updated the post.