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–+ servings
Chicken gnocchi soup in a white bowl and in a black crockpot.

Crockpot Chicken Gnocchi Soup

This rich Italian-style chicken and gnocchi soup crockpot recipe features smoky tomatoes, sweet carrots and spinach, tender chicken, and pillowy gnocchi in a velvety broth. It's delicious!
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Author Kori
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Course Slow Cooker Soup Recipes
Cuisine American
Servings 6
Calories 290 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 stalks celery (sliced about ¼" thick)
  • 2 large carrots (1 cup peeled and sliced ¼" thick)
  • 1 clove garlic (minced)
  • 1½ pounds boneless skinless chicken thighs (cut into 1" pieces)
  • 1 (14-ounce) can diced fire roasted tomatoes (do not drain)
  • 32 ounces chicken broth
  • 2 teaspoons Italian seasoning
  • ½ teaspoon fennel seeds
  • 1 to 2 tablespoons freshly squeezed lemon juice (start with 1 tablespoon and add more if needed at the end)
  • 12 ounces refrigerated gnocchi
  • 2 heaping cups baby spinach
  • Salt and pepper to taste

Instructions
 

  • In a medium skillet over medium-high heat (or a crockpot with a browning function), heat the olive oil. Add onions, celery, carrots, and fennel seeds. Saute until the onions are golden and soft. Add garlic and saute 1 minute.
  • Transfer vegetables to the slow cooker. Add in the remaining ingredients (except gnocchi, baby spinach, salt, and pepper).
  • Cover and cook on low for 4 to 6 hours or until the chicken is done (no longer pink in the center).
  • Stir in the gnocchi and spinach, cover and slow cook another 15 to 20 minutes. Salt and pepper to taste. Add more lemon juice if desired.

Video

Notes

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIMESAVER TIPS:
  • Store-prepared chopped mirepoix (a blend of chopped onions, carrots, and celery) could be used.
  • While you will lose some flavor, if you're in a hurry, you can skip sauteeing the raw vegetables - just dump them all into the pot.
  • Instead of cutting the chicken into pieces, you can place them in whole, then remove and pull it apart once it is cooked. 
SERVING SUGGESTIONS: Garnish with fresh basil or parsley and top with a sprinkle of parmesan cheese. Serve with breadsticks and a tossed green salad with Italian dressing.

Nutrition

Calories: 290kcalCarbohydrates: 29gProtein: 26gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 111mgSodium: 977mgPotassium: 585mgFiber: 4gSugar: 4gVitamin A: 4220IUVitamin C: 11mgCalcium: 80mgIron: 4mg
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