If you’ve been searching for the ultimate comfort food that’s creamy, hearty, and downright delicious, you’re in for a treat with this Creamy Chicken Gnocchi Soup Recipe. I absolutely love this recipe because it’s so effortless to make in the slow cooker, yet it comes out tasting like you’ve been perfecting it for years. Whether you want a cozy weeknight dinner or a crowd-pleasing dish, you’ll find that this soup hits all the right notes – creamy, flavorful, and deeply satisfying.

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Why You’ll Love This Recipe

Slow Cooker Convenience: Toss everything in, walk away, and come back to pure comfort — no hovering needed.
Creamy & Comforting: The cream and gnocchi give it a velvety texture that feels like a warm hug.
Packed with Veggies & Herbs: Carrots, celery, spinach, thyme, and rosemary make it flavorful and nourishing.
Family Favorite: My family goes crazy for it — leftovers never last long!

Creamy Chicken Gnocchi Soup Recipe - Recipe Step

Ingredients You’ll Need

These ingredients come together effortlessly to create a soup that’s balanced in flavor and texture. I always recommend using fresh herbs when you can—it truly lifts this soup to the next level.

Creamy Chicken Gnocchi Soup Recipe - Ingredients

Yellow onion: Adds that sweet, aromatic base that builds the flavor.
Carrots: They bring natural sweetness and a slight crunch that softens beautifully.
Celery: Gives a subtle earthiness and depth to the broth.
Garlic: Essential for a warm, savory punch.
Boneless skinless chicken breasts: The star protein that becomes tender and shreddable.
Kosher salt and freshly ground black pepper: For seasoning layers of flavor.
Fresh thyme: Adds a lovely herbal note that complements the chicken.
Rosemary sprigs: A fragrant touch that gives the soup complexity.
Low-sodium chicken broth: The flavorful liquid base without overpowering saltiness.
Cornstarch: To thicken the soup into a creamy dream.
Heavy cream: The rich ingredient that makes this soup luxuriously creamy.
Gnocchi: Soft, pillowy potato dumplings that make the soup extra filling.
Baby spinach: Fresh greens added right at the end for brightness and color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Creamy Chicken Gnocchi Soup Recipe is. Over time, I’ve tried a few twists that keep it exciting while still comforting — and I encourage you to tailor it to your taste.

Make it dairy-free: Substitute coconut cream for the heavy cream and use a dairy-free gnocchi to suit dietary needs. I tried this when hosting a friend with lactose intolerance, and the texture stayed creamy without losing that cozy feel.
Add mushrooms: I sometimes toss in sliced cremini mushrooms with the veggies for an earthy twist that pairs perfectly with rosemary.
Spice it up: A pinch of red pepper flakes adds a subtle heat — my family enjoys just a little kick to brighten the flavors.
Using leftover rotisserie chicken: Shortcut alert! If you’re short on time, shredded rotisserie chicken works beautifully — just add it in step two instead of cooking raw chicken.

How to Make Creamy Chicken Gnocchi Soup Recipe

Step 1: Build the Flavor Base in the Slow Cooker

Start by combining your chopped onion, carrots, celery, and minced garlic in the slow cooker bowl. This veggie combo is the soul of your soup – proud and simple. Then season your chicken breasts with salt and pepper on both sides (don’t be shy here, seasoning early makes a difference!). Nestle the chicken right on top of the veggies, toss in fresh thyme and rosemary sprigs, and pour in the chicken broth. Cover and set your slow cooker to cook on high for 4 to 5 hours or low for 7 to 8 hours. The house will start smelling heavenly, and I always find it’s worth the wait.

Step 2: Shred the Chicken and Thicken the Soup

When the cooking time is up, carefully remove the chicken breasts and rosemary sprigs (discard the rosemary). Using two forks, shred the chicken until it’s juicy and tender — this takes me a few minutes, but it’s so worth it. Return the shredded chicken to the slow cooker. Next, scoop out about 1/4 cup of the hot broth into a bowl, whisk in the cornstarch until smooth, then stir this mixture back into the soup. This trick ensures you get a creamy, slightly thickened broth that clings perfectly to the gnocchi. Now add the heavy cream and the gnocchi, cover the slow cooker again and cook on high for 45 minutes. This last step makes those gnocchi perfectly tender and melds the cream into the soup beautifully.

Step 3: Finish with Fresh Spinach and Season

Toss the baby spinach into the soup at the end, stirring gently until it wilts — probably just a couple minutes. The spinach adds that fresh pop of green color and a slight brightness that balances the creaminess. Give your soup a taste and adjust with salt and plenty of freshly ground black pepper. Serve it piping hot!

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Pro Tips for Making Creamy Chicken Gnocchi Soup Recipe

Don’t skip seasoning the chicken: Seasoning the chicken before cooking layers in more flavor and prevents bland, watery broth.
Use fresh herbs whenever possible: I discovered this trick when I switched from dried to fresh thyme and rosemary—it’s a game changer for aroma and taste.
Add cornstarch gradually: Mixing cornstarch in a little hot broth before adding avoids lumps and makes the soup perfectly velvety.
Don’t overcook the gnocchi: They cook quickly during the last step, so keeping an eye on timing prevents them turning mushy.

How to Serve Creamy Chicken Gnocchi Soup Recipe

Creamy Chicken Gnocchi Soup Recipe - Serving

Garnishes

I enjoy topping this soup with a sprinkle of freshly chopped parsley or thyme — it adds a vibrant freshness that complements the creamy broth. And don’t skip the cracked black pepper; I like to add a little extra heat for a deeper flavor. Sometimes, a small drizzle of good-quality olive oil or a pinch of grated Parmesan makes it feel truly special.

Side Dishes

For sides, I often serve this with crusty garlic bread or a simple green salad dressed with lemon vinaigrette. The bread is perfect for soaking up every last spoonful, while the salad provides a crisp contrast to the soup’s richness. When I’m feeling indulgent, a cheese board on the side isn’t out of the question either!

Creative Ways to Present

For a dinner party, I like to serve this soup in rustic bowls with a sprig of fresh rosemary resting on top — it’s simple but elegant. Another fun idea is to ladle the soup into hollowed-out mini bread bowls for single servings; guests love the novelty and the extra bread to dip. I’ve also paired it with a glass of crisp white wine to round out the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken Gnocchi Soup in airtight containers in the fridge for up to 3 days. Honestly, it tastes even better the next day as the flavors meld. Just give it a good stir before reheating to keep everything well mixed.

Freezing

I don’t usually freeze this soup because the cream and gnocchi can change texture after thawing. But if you do want to freeze it, I recommend freezing before adding the cream and gnocchi—then add those fresh when reheating. That way, it maintains the best flavor and texture.

Reheating

When reheating, do so gently on the stovetop over medium-low heat. Stir frequently to prevent scorching and add a splash of broth or water if the soup thickens too much. This helps the gnocchi stay tender and the cream stay silky—trust me, it’s worth the extra care!

FAQs

Can I use chicken thighs instead of breasts in this Creamy Chicken Gnocchi Soup Recipe?

Yes, chicken thighs can be used and will add extra juiciness and flavor. Just make sure they are boneless and skinless for easy shredding. Cooking times remain roughly the same, but thighs can be a little more forgiving if you accidentally overcook a bit.
Is it okay to substitute heavy cream with half-and-half?

You can, but the soup won’t be quite as rich and creamy. I usually stick to heavy cream because it holds up better during the cooking process and gives that luxurious mouthfeel that makes this recipe special.
Can I make this soup on the stove instead of a slow cooker?

Definitely! You’d start by sautéing the veggies and garlic, adding broth and herbs, then simmering the chicken breasts until cooked through before shredding. Follow the rest of the steps as written, adding cream and gnocchi last. It’ll be faster but just as tasty.
How do I prevent the gnocchi from getting mushy?

Since gnocchi cook quickly, add them only at the end of cooking and keep an eye on timing. Overcooking causes them to break down, so in the slow cooker, adding them for the last 45 minutes on high is perfect. Stir gently to avoid breaking them up.
Can I use frozen spinach instead of fresh baby spinach?

Fresh baby spinach is preferred because it wilts quickly and retains texture, but frozen spinach will work in a pinch. Just thaw and squeeze out excess water before adding it to the soup to prevent it from watering down the broth.

Final Thoughts

This Creamy Chicken Gnocchi Soup Recipe really stands out as one of my go-to comfort meals, especially when life gets busy but I still want something homemade and nourishing. It’s simple enough to throw together, but the flavors and creamy texture make it feel special — perfect for sharing with family or cozying up with a bowl on your own. I can’t wait for you to try it and experience why my family keeps asking for seconds. Honestly, it’s the type of recipe that feels like a warm hug in a bowl.