Creamy Chicken Gnocchi Soup
Warm up your autumn evenings with this delightful Creamy Chicken Gnocchi Soup, where tender chicken, pillowy gnocchi, and vibrant spinach come together in a rich, savory broth. Simply toss everything into your slow cooker, and let the magic happen as it simmers to perfection, creating a comforting bowl that’s packed with protein and flavor. Get ready to cozy up with a dish that practically cooks itself and is sure to become a seasonal favorite!
Prep
15
min
Cook
360
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a little bit of onion for flavoroptional
🥩Meat & Seafood(4)
- cheese and crispy bacon for toppingoptional
- chicken breast or tenderloins
- a can of chicken broth
- two cans of cream of chickenfat-free if desired
🥛Dairy & Eggs(2)
- about half a cup of greek yogurt or sour cream (120 ml)
- one cup of shredded cheese (240 ml)
🫙Pantry Staples(2)
- a little bit of crusty breadoptional
- gnocchi or any kind of pasta that you want
📦Other(1)
- two cups of half-and-half (480 ml)
Nutrition (per serving)
Calories
1008
Protein
66g
Carbs
78g
Fat
47g
👨🍳 Instructions
- 1
Add chicken and seasonings to the slow cooker.
- 2
Add onion, chicken broth, and cream of chicken, then mix.
- 3
Cover and cook on high for 3-4 hours or low for 4-6 hours.
- 4
Shred the chicken once cooked.
- 5
Stir in half-and-half, shredded cheese, Greek yogurt or sour cream, and gnocchi or pasta.
- 6
Let it sit for about 10 more minutes or until the gnocchi is done.
- 7
Serve with cheese and crispy bacon on top, and optionally with crusty bread.
💡 Pro Tips
- ✓Add gnocchi in the final 10 minutes rather than earlier because gnocchi absorbs liquid and breaks down; cooking it separately for 2-3 minutes in salted water (1-2% salinity) then adding it at the end prevents mushiness and maintains structural integrity.timing2-3 minutes separate cooking, added in final 10 minutes
- ✓Stir the Greek yogurt or sour cream into a small bowl with 2-3 tablespoons of hot soup liquid first, then add to the pot—this tempers it to 165-170°F and prevents curdling from the 30°F temperature shock.technique165-170°F target temperature
- ✓Use half-and-half over heavy cream because its 10-12% fat content (vs. 35%+) won't separate or break when combined with acidic sour cream or yogurt, which lower pH to ~4.5 and destabilize high-fat emulsions.ingredient10-12% fat content
- ✓Shred chicken immediately after cooking while still at 165°F internal temperature because collagen partially hydrolyzes into gelatin at this heat, making fibers more tender; cooling first causes proteins to contract and toughen by 10-15%.timing165°F internal temperature, immediate shredding
- ✓Add cheese (1 cup) in two additions: half before the dairy products and half after, stirring 30 seconds between additions—this prevents emulsion breakdown since fat-soluble casein proteins distribute evenly rather than clumping when added to cool cream.techniqueTwo additions, 30 seconds apart
Share this recipe
Prep
15
min
Cook
360
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Chicken Gnocchi Soup
Warm up your autumn evenings with this delightful Creamy Chicken Gnocchi Soup, where tender chicken, pillowy gnocchi, and vibrant spinach come together in a rich, savory broth. Simply toss everything into your slow cooker, and let the magic happen as it simmers to perfection, creating a comforting bowl that’s packed with protein and flavor. Get ready to cozy up with a dish that practically cooks itself and is sure to become a seasonal favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a little bit of onion for flavoroptional
🥩Meat & Seafood(4)
- cheese and crispy bacon for toppingoptional
- chicken breast or tenderloins
- a can of chicken broth
- two cans of cream of chickenfat-free if desired
🥛Dairy & Eggs(2)
- about half a cup of greek yogurt or sour cream (120 ml)
- one cup of shredded cheese (240 ml)
🫙Pantry Staples(2)
- a little bit of crusty breadoptional
- gnocchi or any kind of pasta that you want
📦Other(1)
- two cups of half-and-half (480 ml)
Nutrition (per serving)
Calories
1008
Protein
66g
Carbs
78g
Fat
47g
👨🍳 Instructions
- 1
Add chicken and seasonings to the slow cooker.
- 2
Add onion, chicken broth, and cream of chicken, then mix.
- 3
Cover and cook on high for 3-4 hours or low for 4-6 hours.
- 4
Shred the chicken once cooked.
- 5
Stir in half-and-half, shredded cheese, Greek yogurt or sour cream, and gnocchi or pasta.
- 6
Let it sit for about 10 more minutes or until the gnocchi is done.
- 7
Serve with cheese and crispy bacon on top, and optionally with crusty bread.
💡 Pro Tips
- ✓Add gnocchi in the final 10 minutes rather than earlier because gnocchi absorbs liquid and breaks down; cooking it separately for 2-3 minutes in salted water (1-2% salinity) then adding it at the end prevents mushiness and maintains structural integrity.timing2-3 minutes separate cooking, added in final 10 minutes
- ✓Stir the Greek yogurt or sour cream into a small bowl with 2-3 tablespoons of hot soup liquid first, then add to the pot—this tempers it to 165-170°F and prevents curdling from the 30°F temperature shock.technique165-170°F target temperature
- ✓Use half-and-half over heavy cream because its 10-12% fat content (vs. 35%+) won't separate or break when combined with acidic sour cream or yogurt, which lower pH to ~4.5 and destabilize high-fat emulsions.ingredient10-12% fat content
- ✓Shred chicken immediately after cooking while still at 165°F internal temperature because collagen partially hydrolyzes into gelatin at this heat, making fibers more tender; cooling first causes proteins to contract and toughen by 10-15%.timing165°F internal temperature, immediate shredding
- ✓Add cheese (1 cup) in two additions: half before the dairy products and half after, stirring 30 seconds between additions—this prevents emulsion breakdown since fat-soluble casein proteins distribute evenly rather than clumping when added to cool cream.techniqueTwo additions, 30 seconds apart