Crock Pot Chicken & Gnocchi Soup
My Crock Pot Chicken & Gnocchi Soup is a healthier spinoff of the popular Olive Garden Chicken & Gnocchi Soup that tastes even better! It is creamy, cozy, comforting, and just hits all the right spots! It is SO ridiculously easy to make & macro friendly. Crock pot meals are a necessity during the busy holiday season for me! Each serving has a whopping 30 grams of protein! If you like crock pot soups, be sure to try my Crock Pot Chicken & Wild Rice Soup as well!
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Reasons to Love This Soup
- Easy: Who doesn't love an easy, delicious soup that does almost all the work for you in the crock pot?
- Macros/Nutritious: This soup is only 350 calories a serving and packed with veggies & protein! There are 30 grams of protein per serving.
Ingredients
- Chicken - 1 1/2 pounds of boneless, skinless chicken breasts. You can also use precooked chicken you have on hand and add it in the end.
- Yellow Onion - 1/2 of a large yellow onion, diced.
- Garlic - 2 teaspoons of garlic, minced.
- Chicken Broth - 4 cups of organic chicken broth - Use the code COOKINGKATIELADY for 20% off Kettle & Fire organic broths!
- Heavy Whipping Cream - 1 cup or organic heavy whipping cream. Can use a plant based one if needed.
- Corn Starch - 1 tablespoon corn starch to mix in with your heavy whipping cream to thicken the soup, optional
- Carrots - 1 1/2 cups of shredded carrots.
- Celery - 3 sticks of celery, chopped small.
- Spinach - 4 cups of fresh organic baby spinach, chopped.
- Parsley - 2 teaspoons of dried parsley.
- Thyme - 1 teaspoon dried thyme.
- Garlic Powder - 1 teaspoon of garlic powder.
- Rosemary - 1 teaspoon of dried rosemary.
- Salt & Pepper - To taste.
- Gnocchi - 1 16-ounce package of gnocchi (gluten free if you need to).
How To Make It
- In a large crock pot, add the chicken broth, onion, celery, carrots, garlic, spices, and chicken breasts (if using raw chicken breasts). Cook on high for 4 1/2 hours.
- When there are 30-45 minutes left of cooking, cook your gnocchi according to your package directions. Typically, this is just simply placing the gnocchi in boiling water until they rise to the surface.
- Remove your chicken breasts from the crock pot and shred them. Place back in the crock pot along with the cooked gnocchi. If you are using leftover precooked chicken that you have on hand, add it in here in this step with the gnocchi.
- Next, mix the cornstarch in with the heavy whipping cream and whisk until smooth. This will help thicken the soup. Add the cream and spinach to the crock pot and stir. Allow soup to cook for the remaining time and serve immediately.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute or so!
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To make this soup dairy free, simply swap out the heavy whipping cream for a plant based one (like Country Rock). You could also use coconut cream or any dairy free milk, such as almond.
Gluten Free Gnocchi Options
- L'Oro Del Sud Gluten Free Potato Gnocchi
- Sanniti Gluten Free Potato Gnocchi
- Whole Foods Gluten Free Cauliflower Gnocchi
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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My Crock Pot Chicken & Gnocchi Soup is a healthier spinoff of the popular Olive Garden Chicken & Gnocchi Soup that tastes even better! It is creamy, cozy, comforting, and just hits all the right spots! It is SO ridiculously easy to make & macro friendly. Crock pot meals are a necessity during the busy holiday season for me! Each serving has a whopping 30 grams of protein.
- 11/2 lb chicken breasts (boneless, skinless (or can use leftover chicken you have on hand and add in step3))
- 1/2 yellow onion (large, diced)
- 2 tsp garlic (minced)
- 4 cup chicken broth (Use the code COOKINGKATIELADY for 20% off Kettle & Fire organic bone broths!)
- 1 cup heavy whipping cream (organic)
- 1 tbsp corn starch
- 1 1/2 cup carrots (organic, shredded)
- 3 celery (3-4 celery sticks, chopped)
- 4 cups spinach (organic baby spinach)
- 2 tsp parsley (dried)
- 1 tsp thyme (dried)
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- 16 oz gnocchi (1 package (use gluten free i fneeded))
In a large crock pot, add the chicken broth, onion, celery, carrots, garlic, spices, and chicken breasts (if using raw chicken breasts). Cook on high for 4 1/2 hours.
- When there are 30-45 minutes left of cooking, cook your gnocchi according to your package directions. Typically, this is just simply placing the gnocchi in boiling water until they rise to the surface.
- Remove your chicken breasts from the crock pot and shred them. Place back in the crock pot along with the cooked gnocchi. If you are using leftover precooked chicken that you have on hand, add it in here in this step with the gnocchi.
- Next, mix the cornstarch in with the heavy whipping cream and whisk until smooth. This will help thicken the soup. Add the cream and spinach to the crock pot and stir. Allow soup to cook for the remaining time and serve immediately.
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 7.9g40%
- Cholesterol 112.3mg38%
- Sodium 786.6mg33%
- Total Carbohydrate 23.4g8%
- Dietary Fiber 1.8g8%
- Sugars 2g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.