Can I use frozen gnocchi for this recipe?

Absolutely! Frozen gnocchi works just as well as fresh—just toss them straight from the freezer into your crockpot during the last 15-20 minutes of cooking. No need to thaw (how’s that for an easy weeknight dinner trick?). They’ll plump up perfectly in that creamy broth. I always keep a bag in my freezer for last-minute soup cravings!

How can I make this soup gluten-free?

Easy peasy—just swap regular gnocchi for gluten-free potato gnocchi (most stores carry them now). And double-check that your chicken broth is gluten-free too (sneaky wheat sometimes hides there!). The rest of the ingredients are naturally gluten-free, so you’ll still get that dreamy Olive Garden-style comfort without the gluten. Check out my Pinterest for more gluten-free comfort food ideas!

Can I add other vegetables to this soup?

Oh yes—get creative! I often throw in extra veggies depending on what’s in my fridge. Diced zucchini, kale instead of spinach, or even mushrooms all work beautifully. Just add sturdy veggies (like zucchini) at the beginning with the carrots, and delicate ones (like kale) with the gnocchi. This soup is forgiving like that—perfect for clearing out the crisper drawer!

Why does my soup get thick overnight?

The gnocchi keeps absorbing liquid like little flavor sponges! Just stir in a splash of broth or water when reheating to bring back that creamy consistency. Pro tip: If meal prepping, you might want to slightly undercook the gnocchi initially—they’ll finish softening when reheated.

Creamy Crockpot Chicken Gnocchi Soup in Just 6 Hours

Crockpot Chicken Gnocchi Soup

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A creamy, comforting Olive Garden-style soup made easy in the slow cooker with tender chicken and pillowy gnocchi.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 6 hours
Total Time: 6 hours 15 min
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: Italian
Diet: Low Lactose

Ingredients

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1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream
1 cup diced carrots
1 cup diced celery
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
16 oz potato gnocchi
2 cups fresh spinach
1/2 cup grated Parmesan cheese

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Instructions

Place chicken breasts in the crockpot.
Add chicken broth, heavy cream, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper.
Cover and cook on low for 6 hours or high for 3 hours.
Remove chicken and shred it with two forks. Return to the crockpot.
Add gnocchi and spinach. Cook on high for 15-20 minutes until gnocchi is tender.
Stir in Parmesan cheese before serving.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Store leftovers in an airtight container for up to 3 days.
Reheat gently on the stove to prevent separation.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 720mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g
Cholesterol: 90mg

Find it online: https://kitchenuser.net/crockpot-chicken-gnocchi-soup-recipe/