There’s something incredibly cozy about a bowl of soup that wraps you in warmth and comfort — that’s exactly what my Creamy Chicken Gnocchi Soup Recipe delivers. It’s loaded with tender chicken, pillowy gnocchi, and a luscious creamy broth that somehow feels like a hug from your favorite blanket.

A white speckled bowl filled with creamy soup showing three main layers: a thick, pale yellow creamy liquid base with black pepper sprinkled on top, several bright green spinach leaves scattered throughout, and soft potato pieces with a light yellow tone floating inside. Small thin orange carrot strips are mixed among the other ingredients. A silver spoon rests inside the bowl on the right side. In the background, a white bowl with mixed peppercorns sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Gnocchi Soup Recipe
Top Tip
How to Serve Creamy Chicken Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Gnocchi Soup Recipe

Why You'll Love This Recipe

I honestly make this soup whenever I want something that’s not only tasty but also ridiculously easy. It’s mostly hands-off thanks to the slow cooker, which means you can set it and forget it while it works its magic. Plus, it’s full of fresh veggies and the gnocchi adds such a fun texture — it’s a bit like a warm, comforting stew.

Effortless Cooking: The slow cooker does most of the work, so you can relax or tackle other things while it simmers away.
Perfectly Creamy: The addition of heavy cream makes the broth incredibly rich and silky without being overwhelming.
Comfort Food with a Twist: Gnocchi gives this soup a unique, pillowy texture that’s way more exciting than your average dumpling or noodle.
Nutritious and Flavorful: It’s packed with veggies, tender chicken, and hearty gnocchi — ideal for a satisfying meal any day of the week.

A white bowl filled with thick creamy soup shows a mix of soft yellow gnocchi, green spinach leaves, small white pieces of chicken, and thin orange carrot strips, all floating in a light cream-colored broth speckled with black pepper; the bowl sits on a white marbled surface next to a small white bowl of mixed black, white, red, and green peppercorns, a piece of torn bread, two shiny silver spoons placed side by side, and a white plate holding two pieces of sesame-covered bread, with a blue striped cloth partly visible on the left side, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its part perfectly to balance flavor and texture. I love using fresh baby spinach because it wilts beautifully without overpowering the soup. Look for good-quality chicken broth—it really elevates the base. And yes, that quarter teaspoon of nutmeg might seem random, but trust me on this—it adds a subtle warmth that rounds out the creaminess.

Flat lay of boneless, skinless chicken breasts with pale pink flesh and smooth skin, half a yellow onion diced into small neat cubes, four cloves of garlic whole and unpeeled with creamy white papery skins, one celery stalk cut into crisp green pieces, a small white ceramic bowl holding finely shredded bright orange carrots, a small white ceramic bowl filled with golden chicken broth, a small white ceramic bowl containing heavy cream with a smooth, glossy surface, a small white ceramic bowl holding pillowy potato gnocchi pasta, a tight bundle of fresh baby spinach leaves with vibrant deep green color, a single dried bay leaf with muted olive tones, scattered dried basil and Italian seasoning herbs in small delicate piles, a tiny pinch of ground nutmeg powder as warm beige dust, whole uncracked eggs with smooth light brown shells arranged symmetrically, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Use boneless, skinless for easy shredding and lean protein in every bite.
Yellow onion: Adds sweetness and depth; dice it finely so it cooks evenly in the slow cooker.
Garlic: Four cloves brighten the whole soup with their aromatic punch.
Celery stalk: Offers a fresh, slightly crunchy background flavor.
Carrots: Shredded carrots melt into the soup adding natural sweetness and color.
Chicken broth: The heart of the soup — homemade or high-quality store-bought works great.
Dried basil & Italian seasoning: Classic herbs that build a comforting Italian-inspired base.
Ground nutmeg: A little goes a long way, lending a subtle, cozy warmth.
Bay leaf: Infuses gentle earthiness while cooking, just remember to remove before serving!
Heavy cream: For the rich, luscious finish that makes this soup stand out.
Potato gnocchi: Soft, pillowy dumplings that soak up the flavor and add fantastic texture.
Fresh baby spinach: Adds bright color and a nutritional boost without overpowering the creamy broth.

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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.

Make It Your Way

This is one of those recipes that’s seriously forgiving and easy to tweak to your tastes. I often swap baby spinach for kale or even add in some mushrooms for extra umami. Feel free to swap heavy cream with half-and-half or coconut cream if you want a lighter or dairy-free option.

Add More Veggies: I love adding diced zucchini or peas; they cook nicely in the slow cooker and add pops of freshness.
Spice it Up: Sometimes I throw in a pinch of red pepper flakes if I’m craving a little kick.
Make it Dairy-Free: Use coconut milk or a cashew cream alternative and swap gnocchi for a gluten-free variety.
Protein Substitutes: You can easily swap chicken breasts for thighs for a juicier texture.

Step-by-Step: How I Make Creamy Chicken Gnocchi Soup Recipe

Step 1: Layer the Base in Your Slow Cooker

Start by placing the chicken breasts at the bottom of your 6-quart slow cooker. Then add diced onion, minced garlic, celery, and shredded carrots on top—think of it as building a bed of flavor. Sprinkle the dried basil, Italian seasoning, nutmeg, salt, and pepper evenly over everything, and don’t forget the bay leaf! Pour the chicken broth all over. This layering really helps the flavors meld together beautifully as it cooks.

Step 2: Slow Cook to Tender Perfection

Set your slow cooker on high for about 3 to 4 hours or low for 6 to 8 hours. The chicken will become so tender it almost falls apart on its own. Avoid lifting the lid too often—the slow cooker’s magic happens best with a steady temperature. Once the cooking time is up, remove the chicken and shred it with forks or chop into bite-sized pieces, then discard the bay leaf.

Step 3: Add Cream, Gnocchi, and Spinach

Return the shredded chicken to the pot and pour in the heavy cream. Toss in the potato gnocchi and cook on high for another 30 to 45 minutes—keep an eye on the gnocchi; it should turn soft but not mushy. Finally, stir in the fresh baby spinach. Cover the slow cooker and let the residual heat wilt the spinach gently into the soup. This last step keeps the spinach vibrant and fresh, avoiding overcooking it into mush.

Top Tip

From testing this recipe multiple times, I’ve learned a few things that really make a difference so you can enjoy the best possible bowl of creamy chicken gnocchi goodness.

Shredding Chicken: I find shredding the chicken with two forks right after slow cooking makes it easier to mix back in evenly.
Gnocchi Timing: Add the gnocchi in the last stage to avoid it getting too soft and turning into mush.
Don’t Skip Nutmeg: This small addition really enhances the creaminess — I was skeptical at first but it’s a total gamechanger.
Spinach Last: Always add spinach at the end so it stays bright green and fresh rather than disappearing into the broth.

How to Serve Creamy Chicken Gnocchi Soup Recipe

Creamy Chicken Gnocchi - Serving Suggestion

Garnishes

I love topping this soup with a sprinkle of freshly grated Parmesan cheese and a pinch of cracked black pepper for a little bite. Sometimes, I also add a few torn fresh basil leaves or a drizzle of good olive oil to elevate the flavors even more. It just takes the whole thing from good to wow in seconds.

Side Dishes

A crusty baguette or some garlic bread is my go-to side here because it’s perfect for dipping into that creamy broth. If you want to keep things light, a crisp green salad with a tangy vinaigrette contrasts beautifully with the richness of the soup.

Creative Ways to Present

For dinner parties, I sometimes serve this soup in small, rustic bread bowls—everyone loves getting to tear off bits of bread as they eat. Another fun idea is to ladle it into individual jars for a make-ahead gift or picnic-style meal. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and refrigerate them for up to 3 days. The soup tends to thicken as it chills, so just add a splash of chicken broth or water when reheating to get that perfect creamy consistency back.

Freezing

This soup freezes okay but the texture of the gnocchi can change, sometimes becoming a bit softer after thawing. To maintain the best quality, I prefer to freeze the soup before adding the gnocchi and spinach, then add those fresh when reheating.

Reheating

Reheating gently on the stove is my favorite way — low heat with frequent stirring helps keep the soup smooth and prevents the cream from separating. Adding a little extra broth along the way if it’s too thick works wonders.

Frequently Asked Questions:

Can I use frozen chicken breasts in this soup?

Yes, you can! Just make sure to increase the cooking time because frozen chicken takes longer to cook through. I usually cook it on low for around 8 hours to ensure it’s tender and safe to eat.

Is potato gnocchi the only type I can use?

Potato gnocchi is the traditional choice and gives that classic pillowy texture, but you can experiment with sweet potato or gluten-free gnocchi if you prefer. Just keep an eye on cooking time, as some varieties cook faster or slower than standard gnocchi.

Can I make this soup in an Instant Pot or on the stove?

Absolutely! For Instant Pot, use the sauté function to brown the veggies, then pressure cook with the chicken and broth for about 12 minutes, followed by a quick release. On the stovetop, simmer the chicken and veggies gently for about an hour until tender, then add the cream and gnocchi last.

How do I prevent the soup from breaking or separating?

The key is to add the heavy cream towards the end of cooking and avoid boiling the soup once cream is added. Reheat gently on low heat with stirring to keep the soup smooth and prevent the cream from curdling or separating.

Final Thoughts

This Creamy Chicken Gnocchi Soup Recipe holds a special place in my heart — it’s that perfect bowl of comfort food that’s as satisfying as a warm hug. Whether you’re feeding a crowd or just looking for an easy weeknight meal, I promise you’ll enjoy how simple it is to make and how much joy it brings to the table. Give it a try, and I bet it’ll become a family favorite in your home too.