Dinner

Slow Cooker Creamy Chicken Gnocchi Soup Recipe

Bynova cole December 12, 2025December 12, 2025

Introduction

This Slow Cooker Creamy Chicken Gnocchi Soup is a comforting and hearty meal perfect for chilly days. Tender chicken, fluffy gnocchi, and nutritious kale come together in a creamy, flavorful broth that’s easy to prepare and sure to satisfy the whole family.

The image shows a close-up of a black pot filled with a creamy white soup, layered with shredded light beige chicken pieces, large gnocchi-like dumplings, and dark green leafy vegetables mixed throughout. A light brown wooden spoon is partly submerged in the soup, resting on the right side of the pot. The creamy liquid is smooth with a slightly glossy texture, and the greens and chicken chunks float evenly on the surface. The pot sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5-2 pound boneless, skinless chicken breasts
1/2 medium yellow onion, diced
4 garlic cloves, minced
1 bay leaf
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme, rolled between your hands
Salt & pepper to taste
6 cups chicken broth
16 ounces gnocchi
4-5 cups chopped kale
3/4 cup heavy cream
1.5 tablespoons prepared pesto
Parmesan cheese (optional garnish)
Chopped fresh parsley (optional garnish)
Red pepper flakes (optional garnish)

Instructions

Step 1: Add the chicken breasts, diced onion, minced garlic, bay leaf, dried oregano, dried thyme, salt, and pepper to the slow cooker. Pour the chicken broth over the ingredients. Cover and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
Step 2: Remove the bay leaf from the slow cooker and shred the chicken using two forks. Return the shredded chicken to the slow cooker. Add the chopped kale, gnocchi, heavy cream, and pesto. Stir gently to combine all ingredients.
Step 3: Cover and cook on low for an additional 30-40 minutes, or until the gnocchi are tender and the kale has softened.
Step 4: Serve the soup hot, garnished with parmesan cheese, fresh parsley, and a pinch of red pepper flakes if desired. Pair with crusty bread for a complete meal. Enjoy!

Tips & Variations

For extra flavor, sauté the onion and garlic before adding to the slow cooker.
Use baby spinach instead of kale for a milder green.
Swap heavy cream with half-and-half for a lighter version, though the soup will be less thick.
If you don’t have pesto, a teaspoon of basil or Italian seasoning can add a lovely herb note.
Add mushrooms or sun-dried tomatoes for additional texture and flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent the cream from separating. You may need to add a splash of chicken broth or water when reheating to loosen the soup.

How to Serve

A white bowl filled with a creamy soup that has several layers and textures, starting with a base of smooth, light cream-colored broth. Floating within the broth are soft, round pieces of pale potato and tender, shredded white chicken. Dark green leafy kale is spread evenly throughout, adding a contrasting texture and color. Thin, light yellow strips of grated cheese are scattered on top along with small bits of red chili flakes that add small pops of color and spice. The bowl is set on a white marbled surface that brightens the overall look of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this soup?

Yes, you can use frozen chicken breasts; just increase the cooking time in the slow cooker by about an hour to ensure the chicken cooks fully.

Can I make this soup on the stovetop instead of a slow cooker?

Absolutely. Cook the chicken and aromatics in a large pot with the broth until the chicken is cooked through, then shred it and add the remaining ingredients. Simmer until the gnocchi are tender and the kale is wilted.