There is a reason why that famous restaurant chain soup is so popular. It is basically a hug in a bowl—creamy, pillowy, and undeniably comforting. But I am here to tell you that this homemade Crockpot Chicken Gnocchi Soup is infinitely better. It is richer, fresher, and you can enjoy it in your pajamas.

I turn to this recipe whenever I need a meal that feels like a treat but requires minimal effort. It fits perfectly into my collection of crock pot meals for busy weekdays. You just toss the ingredients in, let them simmer, and come back to a kitchen that smells like an Italian grandmother has been cooking all day.

If you are looking for crockpot soup recipes that will impress your family (and maybe make them forget about going out for dinner), this is the one. It is velvety, packed with tender chicken and veggies, and those soft little gnocchi dumplings are pure joy. It sits right alongside my crockpot white lasagna soup as a top tier creamy comfort meal.

Why This Copycat is Better Than the Original

I have ordered chicken gnocchi soup at restaurants more times than I can count, but making it at home is a game changer.

First, you control the ingredients. There are no preservatives or weird fillers here. Just honest veggies, real cream, and quality chicken. The result is a cleaner, brighter flavor that doesn’t leave you feeling heavy.

Second, the slow cooker does the work. Unlike stovetop versions that require constant stirring, this crock pot method lets the flavors meld slowly. The chicken becomes incredibly tender and easy to shred.

Finally, it is customizable. You can load it up with extra spinach for nutrients, similar to how I sneak greens into my crockpot chicken parmesan soup, or swap the chicken for sausage for a different twist.

The Creamy Pot Essentials

To create this luscious gnocchi soup, we need a few key players.

The Chicken
I use boneless skinless chicken breasts. They cook gently in the broth and shred effortlessly. You could use thighs for a richer flavor, but breasts work perfectly here.

The Veggie Trio
Onions, celery, and carrots are the base. I like to grate the carrots or chop them very finely so they melt into the soup and add sweetness without big chunks, mimicking that classic restaurant style.

The Dumplings
Potato gnocchi are the star. You can find shelf stable ones in the pasta aisle or fresh ones in the refrigerated section. They go in at the very end so they stay pillowy soft and don’t turn to mush.

The Creaminess
We use a combination of chicken broth for the base and half and half (or heavy cream) for the finish. A little cornstarch helps thicken it up to that perfect velvety consistency.

The Greens
Fresh baby spinach is essential. It adds a pop of color and freshness that cuts through the rich cream sauce.

Slow Simmering: Step-by-Step

Cooking this soup is practically effortless. It is the definition of low stress cooking.

Step 1: Layer the Pot
Place your chicken breasts, diced onion, celery, grated carrots, garlic, and dried herbs (thyme and rosemary are great here) into the slow cooker.

Step 2: The Broth
Pour the chicken broth over everything. Season with salt and pepper.

Step 3: The Long Cook
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The chicken should be completely cooked through and tender.

Step 4: Shred and Thicken
Remove the chicken and shred it. Return it to the pot. In a small bowl, whisk cornstarch with a little water or broth to make a slurry. Stir this into the soup to help it thicken.

Step 5: The Gnocchi and Cream
Stir in the uncooked gnocchi and the half and half. Cover and cook on HIGH for another 30 to 40 minutes. The gnocchi will puff up and float when they are ready.

Step 6: The Finish
Stir in the fresh spinach right before serving. It will wilt in seconds. This ensures it keeps its vibrant green color, just like in my crockpot lemon chicken soup.

Crockpot Chicken Gnocchi Soup

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• Author: danyrecipes
• Total Time: 7 hrs 15 mins
• Yield: 6 Servings

Print Recipe

Description

A rich and velvety slow cooker soup loaded with tender chicken, soft pillowy gnocchi, and fresh spinach. This copycat recipe is better than the restaurant version and practically makes itself!

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Ingredients

• 1 lb (450g) boneless, skinless chicken breasts
• 1 small onion, diced
• 1 cup carrots, shredded or finely chopped
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 package (16 oz) potato gnocchi
• 2 cups half-and-half (or heavy cream)
• 2 cups fresh baby spinach
• 1 tbsp cornstarch (mixed with 1 tbsp water)
• Salt and black pepper to taste
• Parmesan cheese for serving

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Instructions

1. Combine Base: Place chicken, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper in a 6-quart slow cooker. Pour chicken broth over the top.
2. Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
3. Shred: Remove chicken, shred with two forks, and return to the pot.
4. Thicken & Cook Gnocchi: Stir in the cornstarch slurry, half-and-half, and uncooked gnocchi. Cover and cook on HIGH for another 30-40 minutes until gnocchi are tender and soup has thickened slightly.
5. Finish: Stir in the fresh spinach and let it wilt for 2 minutes. Taste and adjust seasoning.
6. Serve: Ladle into bowls and top with freshly grated Parmesan cheese.

Notes

Thicker Soup: If you prefer a very thick soup, increase the cornstarch to 2 tablespoons.

Veggie Swap: Kale can be used instead of spinach for a heartier texture, but add it 15 minutes before the end of cooking.

Storage: The gnocchi will continue to absorb liquid in the fridge. You may need to add a splash of milk or broth when reheating.

• Prep Time: 15 mins
• Cook Time: 7 hrs
• Category: Dinner, Soup
• Method: Slow Cooker
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 4g
• Sodium: 700mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 65mg

Making It Your Own

This recipe is versatile enough to handle some tweaks.

Crispy Topping
Top your bowl with crispy bacon bits. The smoky crunch pairs perfectly with the creamy broth, adding a texture contrast similar to my crockpot cheeseburger soup.

Lighter Option
If you want to cut calories, use evaporated milk instead of half and half. It still provides creaminess without as much fat.

Veggie Boost
Feel free to add chopped kale instead of spinach for a heartier texture. Mushrooms are also a delicious addition if you want more earthiness.

Meat Swap
Leftover rotisserie chicken works great too! Just skip the long cooking time for the meat and add it in with the gnocchi to warm through. This makes it an even faster weeknight win.

A Final Bowl of Comfort

There is no need to brave the crowds or the cold to get a bowl of your favorite soup. This Crockpot Chicken Gnocchi Soup brings the restaurant experience right to your dining table. It is creamy, savory, and pure comfort.

Whether you serve it with a side salad or a big chunk of crusty bread, I hope this recipe warms your home and your heart.

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