Why You’ll Love Chicken Gnocchi Soup Recipe

I enjoy this soup because it’s incredibly flavorful without being complicated. The combination of aromatic vegetables, creamy broth, and pillowy gnocchi creates a comforting bowl that feels like a full meal. I also appreciate how the slow cooker does most of the work while everything develops deep, savory flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large onion, diced
3 medium carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon celery seed
2 teaspoons dried basil
1 tablespoon fresh thyme, minced
1½ pounds boneless, skinless chicken thighs
4 cups chicken broth, low sodium
1½ cups heavy cream
3 tablespoons cornstarch
3 cups fresh spinach
16 ounces gnocchi
Parmesan freshly grated (for garnish)
Fresh thyme (for garnish)

Directions

I add the diced onion, carrots, celery, garlic, salt, pepper, celery seed, dried basil, and thyme to my slow cooker and toss them together.

I place the chicken thighs on top of the vegetables and pour in the chicken broth. I cover and cook on low for 6–7 hours until the chicken is tender and the vegetables are cooked through.

Once the chicken is cooked, I remove it from the slow cooker, shred or chop it, and set it aside.

I stir in the heavy cream. In a separate bowl, I whisk the cornstarch with a small amount of hot broth until smooth, then add this slurry back into the slow cooker to thicken the soup.

I return the shredded chicken to the pot along with the fresh spinach and gnocchi, stirring gently. I cook for another 15–20 minutes, until the gnocchi is tender and begins to float.

I taste and adjust the seasoning if needed, then serve the soup warm with freshly grated Parmesan and extra thyme.

Servings and Timing

This recipe yields about 6 servings. Prep time is around 15 minutes, and the slow cooker time is 6–7 hours plus 15–20 minutes for finishing the soup.

Variations

I sometimes use chicken breasts for a lighter version or add mushrooms for extra depth. If I want a bit of spice, I stir in red pepper flakes. Kale or Swiss chard also work beautifully in place of spinach.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the gnocchi absorbs liquid as it sits, I add a splash of broth or cream when reheating. I warm it gently on the stovetop or in the microwave. For freezing, I freeze the soup base without the gnocchi and add fresh gnocchi when reheating to maintain the best texture.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I use chicken breasts when I want a leaner option, though thighs stay especially tender.

Do I need to cook the gnocchi beforehand?

No, the gnocchi cooks directly in the soup during the last 15–20 minutes.

Can I lighten the soup?

I swap the heavy cream for half-and-half, though the soup will be slightly thinner.

Can I make this on the stovetop instead?

Yes, I simmer the vegetables and chicken until tender, then finish with cream and gnocchi just like in the slow cooker version.

Why use cornstarch?

I use cornstarch to thicken the soup gently without making it overly heavy.

Can I add more vegetables?

Absolutely. Mushrooms, peas, or zucchini blend in well.

How do I keep the gnocchi from getting mushy?

I add it toward the end and avoid overcooking so it stays tender and intact.

Can I prepare this ahead of time?

Yes, I make the soup base ahead and add the gnocchi just before serving.

Can I substitute the spinach?

Kale or Swiss chard make excellent substitutes and hold up well in the broth.

Is this soup freezer-friendly?

Yes, but I freeze it without the gnocchi and add fresh gnocchi after reheating for the best texture.

Conclusion

I love how this Chicken Gnocchi Soup transforms simple ingredients into a creamy, comforting bowl that feels like a hug. It’s satisfying, flavorful, and perfect for any time I want a warm, hearty meal.