Crockpot Chicken Gnocchi Soup

Crockpot chicken gnocchi soup is a creamy & comforting soup inspired by Olive Garden. You can use leftover chicken or cook the chicken directly in the slow cooker. Instructions to make this easy gnocchi soup in the Instant Pot are also included.

Ingredients For Chicken Gnocchi Soup

• Chicken
• Gnocchi
• Mirepoix (onion, carrot, celery) & Garlic
• Spinach
• Broth
• Heavy Cream
• Seasonings: Italian seasoning, thyme, salt & pepper

How To Make Chicken Gnocchi Soup In The Crockpot

Slow Cooker

1. Add the chicken, broth, onion, celery, carrots, garlic, Italian seasonings, salt, and pepper to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3, LOW 4-6.
3. If using raw chicken, remove from the slow cooker, shred the meat & then add the shredded chicken back to the slow cooker.
4. Stir in the gnocchi, spinach, heavy cream, and thickening agent if using. Cover and additional 10-20 minutes.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add onion, celery, and carrots and cook for a 5-7 minutes, stirring frequently. Add the garlic and an additional minute. Turn off the Instant Pot.
2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in the chicken, Italian seasoning, salt, and pepper.
4. Close lid and seal valve. Set high pressure and for 20 minutes.
5. When cooking time is complete, quick-release the pressures.
6. If using raw chicken, remove from the pressure cooker, shred the meat & then add the shredded chicken back to the Instant Pot.
7. Turn on the Instant Pot and select sauté.
8. Stir in the cream, and thickening agent if using. Stir in the gnocchi and spinach.  
9. Cook an additional 10-15 minutes.
10. Turn off the pressure cooker.

What Type Of Chicken To Use

This is a great recipe to use up some leftover chicken (or turkey) like I did here. It doesn’t have to be rotisserie chicken. If you have leftover chicken breasts, chop it up and add it to the soup. Chicken breasts or thighs. Raw, uncooked chicken works well in this recipe too. Instructions to cook the chicken from raw are included in the recipe box. You do not have to alter the recipe.  

What Is Gnocchi & What Type To Use

Gnocchi is an small dumpling made from potato, semolina, or flour. This recipe is meant to be made with store-bought ready-made dried or frozen gnocchi. You can usually find dried gnocchi in the pasta section of the grocery store. If you use dried gnocchi, rinse it before you add it to the slow cooker or Instant Pot. 

Storing Leftovers

Store leftover soup in an air-tight container in the refrigerator for up to 4 days. To freeze leftover chicken gnocchi soup, let the stew cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen crockpot chicken gnocchi soup you have two options. You can either thaw the soup overnight in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!

FAQs & Tips

• Not a spinach fan? Omit it or substitute kale. 
• Yes, you can substitute frozen spinach if you do not have fresh. 
• I used a 6-quart slow cooker or Instant Pot.

Chicken Soup Recipes

• Low-Carb Chicken Soup

• Chicken Zoodle

• Lemon Chicken Orzo

• Chicken Noodle

• Chicken Avocado Soup

Crockpot Chicken Gnocchi Soup

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Crockpot chicken gnocchi soup is a creamy & comforting soup inspired by Olive Garden. You can use leftover chicken or cook the chicken directly in the slow cooker. Instructions to make this easy gnocchi soup in the Instant Pot are also included

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound chicken cooked or uncooked, seasoned with salt & pepper
• 16 ounces gnocchi
• 2 cups spinach, chopped
• 4 1/2 cups chicken broth
• 1 1/2 cups heavy cream
• 1/2 cup onion, diced
• 2 celery stalks, sliced
• 2 medium-size carrots, diced
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• Optional thickener: 2 tablespoons flour + 2 tablespoons water (I used arrowroot starch flour)
• 1 tablespoon oil (for Instant Pot)

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Instructions

Slow Cooker

1. Add the chicken, broth, onion, celery, carrots, garlic, Italian seasonings, salt, and pepper to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3, LOW 4-6.
3. If using raw chicken, remove from the slow cooker, shred the meat & then add the shredded chicken back to the slow cooker.
4. Stir in the gnocchi, spinach, heavy cream, and thickening agent if using. Cover and additional 10-20 minutes.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add onion, celery, and carrots and cook for a 5-7 minutes, stirring frequently. Add the garlic and an additional minute. Turn off the Instant Pot.
2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in in the chicken, Italian seasoning, salt, and pepper.
4. Close lid and seal valve. Set high pressure and for 20 minutes.
5. When cooking time is complete, quick-release the pressures.
6. If using raw chicken, remove from the pressure cooker, shred the meat & then add the shredded chicken back to the Instant Pot.
7. Turn on the Instant Pot and select sauté.
8. Stir in the gnocchi, spinach, cream, and thickening agent if using.
9. Cook an additional 10-15 minutes.
10. Turn off the pressure cooker.

Notes

Soup will thicken as it cools

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