This slow cooker chicken gnocchi soup with spinach is a creamy, comforting bowl built from simple ingredients. Chicken, aromatic vegetables, and herbs simmer all day in broth, then soft potato gnocchi, cream, and fresh spinach finish the pot in the last half hour.
A pinch of nutmeg and a bay leaf give the broth a warm, savory depth, while the gnocchi turn the soup into a full meal. It is an easy recipe for a busy day, because the slow cooker handles almost everything and you only step in at the end to shred the chicken and stir.
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Why This Works
Cooking the chicken whole in the broth keeps it juicy and flavors the liquid at the same time. By the end of the long cook, the chicken shreds easily and the broth has picked up the sweetness of the onion, carrot, and celery along with the garlic and herbs.
Gnocchi cook quickly, so they go in only for the final stretch. Added too early, they would break down and turn the soup gluey. Stirring them in with the cream near the end gives soft, pillowy dumplings that still hold their shape.
Spinach goes in last and wilts in the residual heat. That keeps it bright green and tender instead of dull and stringy, and it adds a fresh note that balances the richness of the cream.
Ingredients
- 1 1/4 lb boneless, skinless chicken breasts (about 4 small)
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup shredded carrots
- 5 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- 1/2 teaspoon salt, plus pepper to taste
- 1 cup heavy cream
- 16 oz potato gnocchi
- 3 oz fresh baby spinach, tightly packed (about 3 cups)
How to Make Slow Cooker Chicken Gnocchi Soup
1. Load the slow cooker.
Place the chicken in a 6 quart slow cooker and top it with the onion, garlic, celery, and carrots. Sprinkle on the basil, Italian seasoning, nutmeg, salt, and pepper, and tuck in the bay leaf.
2. Add the broth and cook.
Pour the chicken broth over everything. Cover and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the chicken is tender and reaches 165 degrees F.
3. Shred the chicken.
Remove the chicken to a cutting board and discard the bay leaf. Chop or shred the chicken into bite-size pieces and return it to the slow cooker.
4. Add the cream and gnocchi.
Stir in the heavy cream and the gnocchi. Cover and cook on HIGH for about 30 minutes, until the gnocchi are tender and the soup has thickened slightly.
5. Wilt the spinach.
Add the spinach, cover, and let it sit in the heat until it wilts into the soup. Taste and adjust the salt and pepper, then serve hot.
How to Serve
Ladle the soup into wide bowls and serve it with something to soak up the broth. A basket of warm air fryer tortilla garlic bread is a quick match, and quick focaccia makes the meal feel even more special. For a lighter side, serve a chicken Caesar salad or a pan of sheet pan breadsticks alongside.
How to Store and Reheat
Let the soup cool, then refrigerate it in shallow containers within two hours of cooking. It keeps for about 3 days. The gnocchi will keep absorbing broth as the soup sits, so add a splash of broth or water when reheating. Warm it on the stove over medium-low heat, stirring gently, until it is steaming hot at 165 degrees F. Do not reheat cold leftovers in the slow cooker.
Tips and Variations
Add the gnocchi only at the end. If they cook too long, they turn soft and mushy and cloud the broth. If you prefer a thicker soup, whisk a spoonful of cornstarch into a little cold water and stir it in with the cream, or let the finished soup sit uncovered for a few minutes.
Cooling soup quickly is important for safety. This article on serving soup safely from University of Nebraska Extension explains why shallow containers help soup cool faster and reminds readers to reheat leftovers to 165 degrees F.
For variations, use boneless chicken thighs for extra richness, or skip cooking the chicken and stir in shredded rotisserie chicken with the gnocchi. Bell peppers and zucchini are easy additions. If you like more heat, add a pinch of red pepper flakes with the other seasonings. To lighten the soup, replace some of the cream with whole milk.
FAQ
Can I use frozen gnocchi?
Yes. Frozen gnocchi can go straight into the slow cooker without thawing, though they may need a few extra minutes to become tender.
Can I cook this on low only?
Yes. Cook the chicken and vegetables on LOW for 5 to 6 hours, then raise the heat to HIGH before adding the cream and gnocchi for the final stretch.
Why did my cream curdle?
Cream can separate if it is boiled or added to a very hot, acidic liquid. Keep the slow cooker at a gentle temperature once the cream is in, and do not let the soup boil.
Can I make the soup ahead?
You can cook the chicken and broth base a day ahead and refrigerate it. Reheat it, then add the cream, gnocchi, and spinach just before serving for the best texture.
Can I use rice or pasta instead of gnocchi?
Yes. Cooked rice or small pasta works as a substitute. Add it near the end so it does not soak up all the broth.
Slow Cooker Chicken Gnocchi Soup with Spinach and Nutmeg
Ingredients
Main Ingredients
- 1 ¼ lb boneless, skinless chicken breasts about 4 small
- ½ yellow onion diced
- 4 cloves garlic minced
- 1 celery stalk diced
- ½ cup shredded carrots
- 5 cup low-sodium chicken broth
- 1 tsp dried basil
- 1 tsp Italian seasoning
- ¼ tsp ground nutmeg
- 1 bay leaf
- ½ tsp salt plus pepper to taste
- 1 cup heavy cream
- 16 oz potato gnocchi
- 3 oz fresh baby spinach tightly packed, about 3 cups
Instructions
Cooking
- Place the chicken in a 6 quart slow cooker and top with the onion, garlic, celery, and carrots. Add the basil, Italian seasoning, nutmeg, salt, pepper, and bay leaf.
- Pour in the broth. Cover and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the chicken is tender and reaches 165 degrees F.
- Remove the chicken and discard the bay leaf. Shred or chop the chicken and return it to the slow cooker.
- Stir in the cream and gnocchi. Cover and cook on HIGH for about 30 minutes, until the gnocchi are tender.
- Add the spinach, cover, and let it wilt. Adjust the seasoning and serve hot.
