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crockpot gnocchi soup

Creamy Crockpot Gnocchi Soup

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Soup Base:
  • 1 lb chicken breast shredded (or rotisserie chicken)
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 3 large carrots chopped
  • 2 celery stalks sliced
  • 4 cups chicken or vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp oregano
  • Salt and pepper to taste
  • For the Creamy Base:
  • 1 cup heavy cream or coconut milk for dairy-free
  • ¼ cup grated Parmesan cheese optional
  • 16 oz potato gnocchi
  • 2 cups fresh spinach
  • 2 tbsp butter + 2 tbsp flour optional thickener

Method
 

  1. Prepare Vegetables and Chicken: Add diced onion, garlic, carrots, celery, and chicken to the crockpot. Season with thyme, basil, oregano, salt, and pepper.
  2. Add Broth and Cook: Pour 4 cups of chicken or vegetable broth over the ingredients. Cook on low for 6 hours or high for 3–4 hours until chicken is tender.
  3. Shred Chicken: Remove chicken and shred it using two forks, then return it to the crockpot.
  4. Add Cream and Cheese: Stir in heavy cream and Parmesan cheese if using. Allow to heat through.
  5. Cook Gnocchi: Add potato gnocchi and cook for 15–20 minutes until tender.
  6. Add Greens: Stir in fresh spinach and cook until wilted, about 2–3 minutes.
  7. Adjust Seasoning: Taste the soup and adjust salt, pepper, or herbs as needed.
  8. Serve: Ladle soup into bowls and enjoy warm.

Notes

  • For a dairy-free version, use coconut milk and omit Parmesan.
  • Freeze the soup base without gnocchi or spinach; add fresh when reheating.
  • Adjust seasoning at the end—slow-cooked soups often need a final taste check.
  • Gnocchi absorbs liquid, so add extra broth if reheating.
  • Can customize with mushrooms, kale, or spices to taste.