This is my low-effort but high-reward Slow-Cooker Chicken Gnocchi Soup. The simplicity of making this soup is comforting, especially on busy and overwhelming days. Just like my Slow Cooker Chicken Pot Pie Soup and this Crockpot Minestrone.
At its core, soup is uncomplicated, nourishing, and cozy. Don’t you love cuddling up on the couch and letting the warm bowl make you feel relaxed and happy?! Especially on those dark, dreary days, there’s nothing better than a bowl of warm soup to boost your mood.
My Secret Ingredient(s)
- Well, I have 2 in this soup recipe, actually: Herbes de Provence and Chicken Bouillon. I love the depth of flavor Herbes de Provence adds; it’s warm and earthy, adds an inviting aroma to the soup, and its flavors compliment the chicken nicely. Blends can vary, but it’s usually a mix of fennel, rosemary, thyme, marjoram, oregano, tarragon, basil, and sometimes lavender.
- Adding chicken bouillon is a quick and convenient way to enhance the flavor of your soup. Its concentrated flavor creates a rich, robust, savory profile and gives it an umami boost.
Why this recipe works
- Hands off cooking : besides chopping the veggies, the slow cooker is great since it has that “set it and forget it” approach. Low effort, high reward kind of meal!
- Customizable Ingredients: Slow cooker soups, and most soups in general, are highly adaptable. You can easily substitute ingredients based on what you have on hand, catering to dietary preferences or restrictions.
- Batch Cooking: Slow cooker soups make large quantities of soup at once so you can freeze portions for future meals, saving time and money.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Chicken : I usually use chicken thighs, but boneless, skinless chicken breasts work well too.
- Veggies : the usual soup suspects: carrots, onion, and celery. You’ll also stir in baby spinach at the end.
- Seasonings : herbes de Provence, salt, pepper, paprika, chili flakes, chicken boullion.
- Cornstarch : to thicken the soup and make it creamy
- Parsley : feel free to add any other fresh herbs you prefer.
- Potato Gnocchi: for convenience, I like to use a store-bought 1 lb. package of gnocchi.
- Prosciutto : I like to garnish the top of the soup with crispy prosciutto. It’s SO GOOD.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Add ingredients into slow cooker
Place the chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes, chicken bouillon, garlic, chicken stock, salt, and pepper in a 6-quart slow cooker. Cook on high or 4 hours, or low for 7 hours.
Thicken
Thicken with a cornstarch slurry, add in the potato gnocchi, and spinach. Cover and cook again until thickened, 30-60 minutes.
Serve
Serve with crispy prosciutto on top, and enjoy!
Success Tips and Variations
- Don’t add the gnocchi too early: The Gnocchi cooks quickly and can become mushy if added too early. I recommend adding it in 30-60 minutes before you plan to eat, when you add the cornstarch to thicken the soup.
- Taste and adjust: as with most things, be sure to taste it and adjust the seasoning with salt, pepper, or additional herbs as needed.
- Crispy prosciutto topping: don’t skip out on this, it’s so yummy! To make it: simply preheat the oven to 400°F. Lay prosciutto slices on a parchment-lined baking sheet. Bake for 7-8 minutes or until crispy. Allow to cool, then break or chop into pieces over your cozy bowl of soup.
Storage
- Store in the fridge for up to 4 days or freeze for 2-3 months.
More Soups To Love
Actually Good Homemade Vegetable Soup
Green Chicken Chili Soup (Slow Cooker)
Copycat Panera Broccoli Cheddar Soup
Instant Pot Lasagna Soup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Chicken Gnocchi Soup
Ingredients
- 2 1/2 lb. 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 bouillion, or 1 cube
- 6 cloves garlic, pressed thru a garlic press
- 4 cups chicken stock or broth
- salt and pepper, to taste. Be generous with the salt
- 1 lb. potato gnocchi
- 2 1/2-3 Tbsp. cornstarch
- 1 cup half and half or heavy cream
- 5 oz. baby spinach, or curly kale, gently torn or chopped
- fresh parmesan, to garnish
- 3 oz. prosciutto
Instructions
- Place the chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes, chicken bouillon, garlic, chicken stock, salt, and pepper in a 6-quart slow cooker. 2 1/2 lb. 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 bouillion, or 1 cube, 6 cloves garlic, pressed thru a garlic press, 4 cups chicken stock or broth, salt and pepper, to taste. Be generous with the salt
- Gently stir to combine. Cover and cook on high for 4 hours or on low for 7 hours.
- Uncover and shred the chicken. I just do this in the slow cooker with two forks, or you can remove to a cutting board if that’s easier. Then add the chicken back in.
- Whisk the cornstarch and half-and-half together. Pour into the soup. Add the gnocchi and spinach, place the lid back on, and cook for another 30-60 minutes on high. The soup should thicken and become creamy, keep stirring it and it should thicken. Add a little more cornstarch slurry if not thickening enough for your preference. Taste and adjust seasonings; add more salt and pepper as desired.
- To make the crispy prosciutto, preheat the oven to 400°F. Lay prosciutto slices on a parchment lined baking sheet. Bake for 7-8 minutes or until crispy. Allow to cool, then break or chop into pieces.
- Ladle into bowls, top with crispy prosciutto, and parmesan, and serve with warm, crusty bread. YUMMMMYYYY!
Video
Notes
- Store in the fridge for up to 4 days or freeze for 2-3 months.
- Feel free to use less chicken if preferred.
