If you are looking for a warm, comforting meal that feels like a cozy hug in a bowl, this Crockpot Chicken Gnocchi Soup Recipe is an absolute must-try. This soup blends tender chicken, pillowy gnocchi, fresh vegetables, and a creamy broth, all slowly cooked to perfection in the crockpot. Every spoonful is packed with flavor and texture, making it an easy go-to for busy days when you want a homemade meal without the fuss. It’s a recipe that invites you to slow down, savor the comforting aromas, and enjoy a bowl of pure satisfaction.
Ingredients You’ll Need
The magic of this Crockpot Chicken Gnocchi Soup Recipe lies in its simple yet essential ingredients. Each component plays a key role in creating layers of flavor and a beautiful balance of textures, from the tender chicken and fresh vegetables to the creamy broth and tender gnocchi.
- 2 1/2 lbs boneless, skinless chicken thighs (or chicken breasts): Thighs offer juiciness and richness, while breasts provide a leaner option.
- 2 cups carrots, small diced: Adds sweetness and vibrant color to the soup.
- 2 cups white onion, small diced: Creates a flavorful base with natural sweetness and depth.
- 2 cups celery, small diced: Brings a subtle earthiness and satisfying crunch.
- 2 Tbsp fresh parsley, chopped: Brightens the soup with fresh herbaceous notes.
- 1 Tbsp Herbes de Provence or poultry seasoning: Infuses the broth with aromatic herbs for complexity.
- 1/8 tsp paprika: Adds a gentle smoky undertone.
- 1/8 tsp red pepper chili flakes (optional): Provides a hint of heat to awaken the flavors.
- 1 Tbsp chicken bouillon (or 1 cube): Boosts savory depth and richness.
- 6 cloves garlic, pressed: Delivers a fragrant punch that complements the chicken.
- 4 cups chicken stock or broth: The heart of the soup, creating a savory, flavorful liquid.
- Salt and pepper, to taste (be generous with salt): Essential for seasoning and enhancing all ingredients.
- 1 lb potato gnocchi: Provides soft, pillowy bites that soak up the creamy broth perfectly.
- 2 1/2–3 Tbsp cornstarch: Used to thicken the soup into a luscious consistency.
- 1 cup half and half or heavy cream: Adds creaminess and a rich mouthfeel.
- 5 oz baby spinach or curly kale, torn or chopped: Greens bring fresh color and a slight bitterness to balance richness.
- Fresh Parmesan, for garnish: Sharp, nutty cheese that finishes the dish beautifully.
- 3 oz prosciutto: Crisped for a salty, crunchy topping that contrasts with the creamy soup.
How to Make Crockpot Chicken Gnocchi Soup Recipe
Step 1: Prepare the Crockpot
Start by layering your crockpot with the chicken thighs (or breasts), and the diced carrots, onions, and celery. Add in fresh parsley along with the Herbes de Provence, paprika, optional red pepper flakes, chicken bouillon, and pressed garlic. Pour in the chicken stock and season generously with salt and pepper. Give it a gentle stir to combine all those fresh ingredients.
Step 2: Slow Cook to Perfection
Cover and cook on low for about 6 to 7 hours, or on high for 3 to 4 hours. This slow cook method is the secret to tender chicken and well-developed flavors, while the vegetables become perfectly softened, creating the hearty base of the soup.
Step 3: Shred the Chicken
Once your soup has cooked and the chicken is tender, remove the chicken pieces and shred them with two forks. This ensures those meaty bits are easy to enjoy throughout the soup. Return the shredded chicken to the crockpot to absorb more of the delicious flavors.
Step 4: Thicken the Broth
Whisk the cornstarch with a bit of cold water to make a smooth slurry. Stir this into the crockpot along with the half and half (or heavy cream). Switch the setting to high and cook for an additional 15 to 30 minutes, allowing the soup to thicken perfectly and develop its signature creamy texture.
Step 5: Add Gnocchi and Greens
Next, add the potato gnocchi and your choice of baby spinach or kale to the crockpot. Let it cook for another 10 to 15 minutes until the gnocchi become tender and the greens are wilted but still vibrant and fresh.
Step 6: Crisp the Prosciutto
While the soup finishes in the crockpot, crisp the prosciutto in a skillet over medium heat until it’s delightfully crunchy. This step adds a fantastic salty crunch that will elevate each spoonful of soup.
Step 7: Serve and Garnish
Ladle the soup into bowls and top each serving with the crispy prosciutto and a generous sprinkle of fresh Parmesan. This final touch makes your Crockpot Chicken Gnocchi Soup Recipe truly irresistible.
How to Serve Crockpot Chicken Gnocchi Soup Recipe
Garnishes
Garnishes can make all the difference. Besides crispy prosciutto and freshly grated Parmesan, consider adding a sprinkle of chopped fresh parsley or a dash of black pepper on top. These simple touches add a pop of color and an extra burst of flavor that make the soup look as good as it tastes.
Side Dishes
This soup is hearty enough to be a meal on its own, but if you want to round it out or serve it for guests, crusty Italian bread or garlic breadsticks are perfect companions. They’re ideal for dipping into the creamy broth and balancing the smooth gnocchi with a little crunch.
Creative Ways to Present
For a special presentation, serve this soup in rustic bowls or mini bread bowls for a fun twist. You might also layer the garnishes artistically on top—stacked prosciutto crisps, shaved Parmesan slices rather than grated, and a small sprig of parsley for an elegant touch. This simple recipe feels gourmet with just a little extra care.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Gnocchi Soup Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors develop even more, but since the gnocchi soak up liquid over time, the soup may thicken further, so keep that in mind when reheating.
Freezing
To freeze, remove the gnocchi and greens from leftover soup first, as they don’t freeze well. Freeze the base soup and shredded chicken separately in a freezer-safe container for up to 3 months. When ready to enjoy, thaw the soup overnight, reheat gently, then freshly cook gnocchi and stir in the greens before serving.
Reheating
Reheat soup on the stove over low-medium heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or cream if it’s too thick. Finish by adding freshly cooked gnocchi and greens to maintain their texture and freshness. Avoid microwaving in one go to keep the soup’s creamy consistency intact.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well and provide a leaner option, though thighs tend to be juicier and more forgiving with slow cooking. Either way, shredding the chicken after cooking ensures it stays tender.
What type of gnocchi should I use?
Potato gnocchi is the traditional and best choice for this soup, as they absorb the soup’s creaminess beautifully and cook quickly in the crockpot. Fresh or refrigerated gnocchi usually work best over frozen.
Can I make this soup vegetarian or vegan?
To make a vegetarian version, substitute the chicken and broth with plant-based protein and vegetable stock, and skip the prosciutto and Parmesan or use vegan alternatives. Keep in mind, the flavor profile will change but it can still be delicious!
Why add cornstarch slurry to the soup?
The cornstarch slurry acts as a thickening agent, turning the broth creamy and luscious without needing a roux or heavy flour-based thickener. It’s a simple step that elevates the texture of the soup dramatically.
Can I prepare this Crockpot Chicken Gnocchi Soup Recipe ahead of time for a party?
Yes! You can prep the base soup in the crockpot a day ahead, then add gnocchi, greens, and garnishes fresh before serving. This approach ensures the gnocchi don’t get mushy and keeps the soup tasting fresh and vibrant.
Final Thoughts
This Crockpot Chicken Gnocchi Soup Recipe is truly a game-changer for anyone craving a dish that is both comforting and elegantly simple. Once you’ve tasted the creamy broth, tender chicken, and fluffy gnocchi all brought together with fresh greens and crispy prosciutto, you’ll understand why it’s such a favorite. Give it a go on a chilly day — I promise it will become your new go-to recipe for easy, soul-soothing meals.
Print
Crockpot Chicken Gnocchi Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chicken Gnocchi Soup is a hearty and comforting meal made with tender chicken thighs, fresh vegetables, creamy broth, and pillowy potato gnocchi. Slow-cooked to perfection and finished with crispy prosciutto and Parmesan garnish, it’s perfect for a cozy dinner with minimal prep.
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)
Soup Enrichment & Thickening
- 2 1/2–3 Tbsp cornstarch
- 1 cup half and half or heavy cream
Add-ins & Garnishes
- 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, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes (if using), chicken bouillon, pressed garlic, chicken stock, salt, and pepper into the slow cooker. Stir gently to combine all ingredients well.
- Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken and vegetables are tender and fully cooked.
- Shred chicken: Carefully remove the chicken pieces from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot to mix with the broth and vegetables.
- Thicken soup: In a small bowl, whisk the cornstarch with a small amount of cold water to create a smooth slurry. Stir this slurry into the crockpot along with the half and half or heavy cream. Set the slow cooker to high and cook for an additional 15 to 30 minutes until the soup thickens slightly.
- Add gnocchi and greens: Add the potato gnocchi and the torn or chopped baby spinach or kale to the crockpot. Cook for another 10 to 15 minutes until the gnocchi are tender and cooked through.
- Prepare prosciutto: While the soup finishes cooking, heat a skillet over medium heat and cook the prosciutto slices until they are crispy. Drain on paper towels to remove excess oil.
- Serve: Ladle the soup into bowls and garnish with the crispy prosciutto and freshly grated Parmesan cheese. Serve hot and enjoy a comforting meal.
Notes
- You can substitute chicken breasts for thighs, but thighs provide richer flavor and moisture.
- Adjust seasoning generously with salt and pepper for best flavor.
- If you prefer a spicier soup, keep the optional red pepper chili flakes.
- Use fresh baby spinach or kale for added nutrition and color.
- For a dairy-free version, substitute half and half with coconut cream and omit Parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
