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Craving a warm, creamy, and totally satisfying soup recipe that’s made with minimal effort? This Crock Pot Chicken Gnocchi Soup is just the ticket! Made with tender chicken, pillowy gnocchi, creamy white beans, flavorful vegetables, and the convenience of your crockpot or slow cooker, this chicken and gnocchi soup delivers maximum cozy flavor with very little preparation.

“Such a cozy, comforting soup! Love the flavors and love, love, love the gnocchi in it! I was just thinking of how much I like Tuscan Chicken and wouldn’t that be good as a soup – and voilà! – it’s even lovelier than my imagination!”

– KELLY
Close-up, action photo of a person lifting a spoonful of chicken gnocchi soup from a white serving bowl.

Update: This recipe was originally published in February 2018. I made updates to the article below to include more information about making gnocchi soup with chicken at home. Plus, there’s now a recipe video showing you *just* how easy it is to make this chicken gnocchi soup recipe.

Table of Contents

About this crockpot chicken gnocchi soup

Get ready for a hearty and comforting soup with an Italian twist! This creamy Tuscan slow cooker chicken gnocchi soup is packed with pillowy mini gnocchi, creamy white beans, tender, bite-sized pieces of chicken, and fresh vegetables and thickened with a cornstarch slurry! 

This crock pot gnocchi soup can be prepared a few hours before lunch or dinner in your trusty crock pot or slow cooker, allowing you to get on with other important activities and guaranteeing a bowl-licking experience!

If you’re looking for more delicious chicken soup recipes, be sure to try these favorites next: Black Bean Chicken Soup, Chicken Noodle Thai Soup, Italian Tortellini Chicken Soup, Parmesan and Chicken Soup, and this Chicken Noodle Soup recipe with Rotisserie Chicken.

Why you’ll love this recipe!

This chicken gnocchi soup in the crockpot is everything you want in a hearty soup: creamy, flavorful, and so easy to make! The slow cooker does all the work, so all you need to do is toss the ingredients in and let the magic happen. Here’s why this soup is a must-try:

  • Budget-friendly ingredients! This dish is ideal as an inexpensive meal to feed the family. You can enjoy the same quality as Olive Garden’s chicken gnocchi soup without the cost!
  • Deliciously Creamy Texture Without Any Cream! The combination of chicken broth, evaporated milk, and white beans creates a velvety base that perfectly complements the soft, pillowy gnocchi.
  • Tender Chicken! The chicken simmers in the slow cooker until it’s beautifully tender and flavorful, making every spoonful substantial and satisfying.
  • Comforting and Hearty! With gnocchi, spinach, tomatoes, onions, and carrots, this crock pot chicken gnocchi soup is filling and comforting without being too heavy.
  • Effortless to Make! Simply toss everything in the crockpot in the morning, and by dinner time, you’ve got a rich, flavorful chicken and gnocchi soup ready to go.
Close-up photo of chicken and gnocchi soup made in a crockpot.

Ingredients for crock pot chicken gnocchi soup

The list of ingredients may be longer than some of my other recipes, but this crockpot chicken gnocchi soup recipe makes up for it with simplicity. Here’s what you’ll need to:

  • Chicken. Boneless skinless chicken breasts provide a lean, mild, and tender protein base for the soup. Swap in chicken thighs if you prefer richer flavor; however, they will require more cooking time.
  • Onions and Carrots. Yellow onions provide mild allium flavor while carrots add a touch of natural sweetness.
  • Garlic cloves. Mince fresh garlic for the best aromatic, savory flavor. Swap in jarred minced garlic or garlic powder in a pinch.
  • Parmesan rind. This is optional, but recommended as it adds subtly delicious flavor.
  • Canned diced tomatoes – Regular or something with a kick of heat, such as Ro-Tel tomatoes. 
  • Chicken broth. Low-sodium chicken broth provides the foundational savory and umami flavor for the soup. I actually like to use chicken bouillon for the most flavor, but if prefer a richer taste, use chicken stock.
  • Seasonings. A combination of Italian seasoning and dried basil add savory flavors, while crushed red pepper flakes provide a little heat, and kosher salt and ground black pepper provide overall flavor.
  • Evaporated Milk. I like to use a can of evaporated milk to keep this crockpot gnocchi and chicken soup recipe lower in calories. Swap in half-and-half or heavy cream if you prefer an ultra creamy soup texture.
  • Canned White Beans. Drained and rinsed beans provide viscosity and creamy texture.
  • Corn Starch. A cornstarch slurry helps thicken the soup right up.
  • Mini Potato Gnocchi. Gnocchi are small, pillowy dumplings made from potatoes. They add the most delightful soft, chewy texture to the soup – similar to dumplings.
  • Fresh Baby Spinach. Spinach adds a mild, slightly earthy flavor and bright green color. As it wilts into the soup it creates a lovely contrast to the rich broth. Be sure to remove the stems before using. Swap in kale if you prefer.
  • Parmesan cheese. Freshly grated for the best flavor. None of that green can stuff.

Recipe variations

  • Lightened-Up Even More Chicken Gnocchi Soup: For a lower-calorie chicken gnocchi soup, use cauliflower gnocchi for a lower-carb option, and add more veggies like zucchini or cauliflower for extra nutrition.
  • Rich and Creamy Gnocchi Chicken Soup: If you’re looking for an ultra creamy, rich soup with a high viscosity, swap out the evaporated milk and use heavy cream or half-and-half.
  • Spicy Crockpot Chicken Gnocchi Soup. If you like heat, add crushed red pepper flakes, jalapeños, or cayenne pepper to your soup. For extra flavor, stir in some hot sauce just before serving.
  • Vegetarian Chicken Gnocchi Soup. Make this soup vegetarian by swapping out the chicken for chickpeas or tofu. Use vegetable broth instead of chicken broth and load up on veggies like mushrooms, spinach, or sweet potatoes.
  • Chicken Gnocchi Soup with Bacon. I personally think everything tastes better garnished with a little smoky, crispy bacon.
  • Dairy-Free Chicken Gnocchi Soup. To make this recipe dairy-free, use coconut milk or unsweetened almond milk instead of evaporated cream. Choose dairy-free gnocchi and top with nutritional yeast for a cheesy, dairy-free finish.

If you love pillowy dumplings, be sure to check out these recipes next: Ricotta Dumplings, Gnocchi with Tomato Sauce, and Gnocchi Casserole.

Close-up photo of cooked chicken, gnocchi, and veggies in a creamy soup broth.

How to make chicken gnocchi soup in the crock pot

This gnocchi soup with chicken is easy and fuss-free to prepare thanks to the trusty crock pot or slow cooker! Here’s how to do it:

  1. Add everything to crock pot: Place the chicken, onion, carrots, garlic, parmesan rind (if using), tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt and pepper into the bowl a slow cooker or crockpot and stir to combine.
  2. Cover and cook on HIGH for 1 ½ – 2 ½ hours or LOW for 3 ½ – 4 ½ hours.
  3. Add the evaporated milk, white beans and cornstarch mixture (slurry) to the slow cooker. Stir well. Cover and cook for an additional 30 minutes, or until soup thickens slightly.
  4. Add in the gnocchi and continue to cook on HIGH for 20-30 minutes, or until gnocchi are pillow-y and soft. Stir in the spinach. Then, cover the slow cooker and cook until spinach wilts, about 5-10 minutes.
  5. Adjust for taste, then serve! Taste and adjust the soup for seasoning with salt and pepper. Serve immediately topped with fresh parmesan and optional garnishes if using. Enjoy!

Expert tips for the most success!

  1. Choose the Chicken That Works for You: Boneless, skinless chicken breasts or thighs both work well in this soup. If you prefer a leaner option, go with the breasts. And use thighs for a more flavorful result; however, please note, you’ll need to increase the cook time.
  2. Use the Right Type of Gnocchi.  For the best texture, use store-bought dry gnocchi instead of fresh, as it holds up better during slow cooking. Add the gnocchi in the last 30 minutes of cooking to avoid it becoming mushy.
  3. Add Bulk with Veggies. Customize your soup and add nutritional bulk with other vegetables, like mushrooms, celery, or even a little corn can add extra texture and flavor.
  4. Add Fresh Spinach Near the End Spinach. Stir the spinach in during the last 5–10 minutes of cooking to allow it to slightly wilt, but not turn too soft or lose its vibrant color. 
  5. Cook on Low for Optimal Flavor. Slow cooking the soup on low heat (versus high heat) allows all the ingredients to meld together for a flavorful, rich broth with tender chicken. 
  6. Taste and Adjust Seasoning as You Go. Taste the soup and season with salt and pepper as you are cooking. Be sure to add any fresh herbs, like thyme, parsley, or rosemary, at the very cooking. And, consider balancing the richness with a squeeze of fresh lemon lemon.
  7. Garnish Before Serving. Remember, you eat with your eyes first. Be sure to finish the dish with a generous sprinkle of freshly grated Parmesan cheese for umami and a small handful of fresh chopped herbs for freshness and color.  
Overhead photo of crockpot chicken gnocchi soup with fresh vegetables in a white bowl.

FAQs: frequently asked questions

Can I use frozen chicken for crockpot chicken gnocchi soup?

Sure, you can use frozen chicken. The crockpot will cook it thoroughly, but be sure to add an extra 30-60 minutes to the cooking time. Once the chicken is cooked, remove it, shred it, and return it to the soup for the perfect texture.

Do you cook gnocchi before adding it to soup?

Gnocchi are very delicate in texture so it’s important to only add them (uncooked) to the crock pot after most of the ingredients have already cooked through in the slow cooker. 

Take away: Don’t cook the gnocchi before adding them to the slow cooker, as they will become mushy. 

How do you keep gnocchi from getting soggy in soup?

To avoid mushy gnocchi, add it in the last 20 to 30 minutes of cooking. Gnocchi cooks quickly and can become too soft if it sits in the crockpot for too long.

Can I use store-bought gnocchi instead of fresh gnocchi?

While I love fresh gnocchi and its soft, pillowy texture, it can quickly become mushy when overcooked. I recommend using store-bought (dry or shelf-stable) gnocchi.

How do you know when gnocchi are cooked in soup?

Gnocchi will float to the surface of the soupy mixture once cooked. You can also check by cutting one of the gnocchi down the middle to see whether it has cooked through. 

Can I add other vegetables to this soup?

You sure can! Feel free to add your favorite veggies, like celery, corn, or peas for extra flavor and nutrition. Just keep in mind, you’ll want to add firmer vegetables like carrots early in the cooking process, and more delicate ones like peas and kale towards the end.

How do I make the soup thicker?

If you prefer a richer, thicker gnocchi and chicken soup, be sure to use heavy cream or half-and-half, instead of evaporated milk. And if you still need to thicken your creamy gnocchi chicken soup, add more of the cornstarch and water slurry mixture.

Can I cook the soup on high for a quicker meal?

This is a tricky question. But, sure, you can cook this soup recipe on high if you’re short of time. However, I do recommend cooking on low if possible. The low heat function allows for more even cooking and helps prevent burning, resulting in chicken with better texture and a soup with richer flavor. But, by all means, please do what works for you.

Can I make this recipe without a crockpot?

You can absolutely make this crockpot chicken and gnocchi soup recipe on the stove top! Simply sauté the aromatics in a Dutch oven or large pot. Then, add the chicken, broth, and other ingredients as indicated on the recipe card, and let it simmer for about 45 minutes to 1 hour. Add the gnocchi in the last 10 minutes of cooking to keep it from getting too soft. And then add the spinach during the last few minutes and cook until it wilts. Voilà – stovetop soup.

Serving creamy gnocchi chicken soup

Common serving suggestions

  • Top with Parmesan: Freshly grate Parmesan cheese over each bowl to enhance the soup’s rich, creamy texture and bring out its savory flavors.
  • Add Fresh Herbs and Lemon Juice: A sprinkle of fresh parsley or thyme and a squeeze of fresh lemon just before serving brightens the dish and adds a pop of color.
  • Serve with Crusty Bread: A warm, crusty loaf of bread, fluffy dinner rolls, or roasted garlic bread is perfect for dipping into the creamy broth and adds a satisfying crunch.
  • Pair with a Simple Salad: A light green salad with a tangy vinaigrette or a heartier Italian salad to complement the richness of the soup.
  • Serve with a Side of Roasted Vegetables: Roast your favorite seasonal vegetables, such as carrots, brussels sprouts, or zucchini, for an easy side that balances the creamy texture of the soup.

Unique serving ideas

  • Top with a Dollop of Pesto: Add a spoonful of fresh basil pesto on top of each serving for an herby, flavorful twist.
  • Serve with Fried Sage Leaves: For a gourmet touch, fry a few fresh sage leaves in a bit of butter and sprinkle them on top for a crunchy, aromatic garnish.
  • Make it a Loaded Soup: Top your soup with crispy bacon and a few sautéed mushrooms for extra texture and flavor depth.
  • Pair with a Glass of White Wine: A crisp, dry white wine like Sauvignon Blanc or Chardonnay pairs wonderfully with the richness of the soup.
  • Serve Inside a Bread Bowl: For a fun twist, hollow out a small round of bread or a bread boule and serve the soup inside.

Storing leftovers

  • Refrigerate Leftovers. Allow the soup to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3-4 days.
  • Reheat Properly. When reheating, do so on the stove over medium heat, stirring occasionally. The chicken and gnocchi soup will thicken up substantially during storage, so consider adding a little extra broth, milk, cream, or water as needed to thin it.

Freezing instructions

  • Freeze Without Gnocchi. If you plan to freeze the soup, it’s best to omit the gnocchi before freezing, as it tends to become mushy when thawed and reheated. Instead, freeze the soup base (chicken, broth, vegetables, and milk) in an airtight container or freezer bag for up to 3 months.
  • Add Gnocchi After Reheating. When you’re ready to enjoy the soup, thaw the soup base overnight in the refrigerator, then reheat it on the stove. And, add fresh gnocchi during the last 15–20 minutes of cooking.
Action photo of a person eating a bowl of creamy gnocchi chicken soup with carrots, tomatoes, and spinach.

Hearty, yet made without any heavy cream and with the convenience of the crockpot, this Creamy Chicken Gnocchi Soup Recipe is a weeknight dinner winner!

Until next week friends, cheers – to skinnier soup for the soul!

Cheyanne

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More easy, creamy chicken soups!

Overhead photo of crockpot chicken gnocchi soup with fresh vegetables in a white bowl.

Creamy Chicken Gnocchi Soup: Crock Pot Recipe

4 from 4 votes
Author: Cheyanne Holzworth
Total Time: 2 hours 25 minutes
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Servings: 8 serving
Print Recipe Pin Recipe
Craving a warm, creamy, and totally satisfying soup recipe that's made with minimal effort? This Crockpot Chicken Gnocchi Soup is just the ticket! Made with tender chicken, pillowy gnocchi, creamy white beans, flavorful vegetables, and the convenience of your slow cooker, this chicken and gnocchi soup delivers maximum cozy flavor with very little preparation.

Equipment

  • 1 crockpot or slow cooker

Ingredients 

Instructions

  • Start the Soup in the Crock Pot: Place the died chicken, onion, carrots, garlic, parmesan rind (if using), tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt, and pepper into the bowl a slow cooker or crockpot. Use a wooden kitchen spoon and give everything a good stir to thoroughly combine the ingredients.
  • Cover and Slow Cook: Cover the crockpot and cook or LOW for 3 ½ – 4 ½ hours.
    (Note 1: You aren't cooking the chicken fully through. It will continue to cook in the next steps.)
    (Note 2: I recommend cooking the soup on low for the best results. However, if you are in a pinch you can cook on HIGH for 1 ½ – 2 ½ hours.)
  • Add Evaporated Milk, White Beans, and Cornstarch Slurry: Uncover the slow cooker and pour in the evaporated milk, white beans and cornstarch (dissolved in water) to the slow cooker.
    Use a wooden spoon and stir well to thoroughly combine all the ingredients.  
    Cover the crockpot and cook on HIGH for 30 minutes, or until the soup is slightly thickened.
  • Add the Gnocchi: Uncover the crock pot and dump in the dry gnocchi. Cover and continue to cook on HIGH for 20 to 25 minutes, or until the gnocchi are just softened.
  • Stir in the Spinach: Uncover the slow cooker and add the spinach. Cover the slow cooker and cook until spinach is just wilted, about 5-10 minutes.
    Uncover the crockpot and use a spoon to taste the soup. Adjust the soup for seasoning with salt and pepper for overall flavor and specific ingredients for specific flavor.
  • Garnish and Serve Chicken and Gnocchi Soup: Use a ladle to portion the soup into warm soup bowls. Garnish the top with the fresh parmesan, a sprinkle of fresh herbs to taste, and a squeeze of fresh lemon juice. Serve immediately and enjoy!

Video

Notes

  1. Chicken: You can use boneless skinless chicken thighs instead chicken breasts if you prefer more flavor. Just make sure you cut the chicken into bite size cubes and please note you may need to increase the cooking time.
  2. Broth: You can either use chicken bouillon, chicken broth, chicken stock, or veggie broth in this recipe. I like to use chicken bouillon since it has more flavor than chicken broth. However, if you’re looking for a viscous soup, you may want to consider using chicken stock.
  3. Evaporated Milk: I personally like to use evaporated milk to make this soup as saves a few calories. However, if you’re looking for a super creamy, thick soup, I recommend swapping in half-and-half or heavy cream.
  4. Spinach: If spinach isn’t your thing, kale is a delicious substitution.   
  5. Reheating: While this soup reheats well, the gnocchi will soak up a good amount of the liquid during storage.  Therefore you may need to add more evaporated milk (or half-and-half or heavy cream depending on what you used in the soup) when reheating.  The amount of liquid you add will depend entirely on how much soup you are reheating and how “soupy” of a consistency you are looking for.
  6. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  7. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
     
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 112kcal    Carbohydrates: 7g    Protein: 15g    Fat: 3g    Saturated Fat: 1g    Polyunsaturated Fat: 0.3g    Monounsaturated Fat: 1g    Trans Fat: 0.01g    Cholesterol: 41mg    Sodium: 1005mg    Potassium: 352mg    Fiber: 1g    Sugar: 1g    Vitamin A: 1467IU    Vitamin C: 6mg    Calcium: 82mg    Iron: 1mg
Course: entree, Soup
Cuisine: Italian

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