This slow cooker chicken and vegetable gnocchi soup is the ultimate bowl of comfort. Packed with tender chicken, soft vegetables, and pillowy gnocchi in a creamy, flavourful broth, it's perfect for chilly evenings or easy midweek meals. Let the slow cooker do the hard work while you enjoy a hearty, nourishing lunch or dinner with minimal effort.
We love this soup for many reasons...it's comforting and filling, there's minimal prep - you literally put the majority of the ingredients into the slow cooker at the start and after a couple of hours the last few ingredients are added within the last hour. It's perfect for batch cooking, is family-friendly and is adaptable for dairy-free diets.
I hope you love it too - there's nothing better than a bowl of comfy, warming soup on a cold day!!
Tips
- Optional variations:
- Tuscan-style - add sun-dried tomatoes and spinach.
- Cream-free - leave out the cream and add extra stock and grated parmesan cheese.
- Dairy-free - use coconut cream or oat cream.
- Extra veg - add diced courgette or chopped green beans.
- This slow cooker chicken and vegetable gnocchi soup recipe is easily adapted if you're cooking for less or more people. If you have a large slow cooker (6.5l one) you could double the recipe.
Frequently Asked Questions
Yes - add directly from frozen for the final hour.
Yes - it'll keep in the fridge for 3 to 4 days. Reheat gently on the hob or in the microwave.
Yes - freeze it without the gnocchi or cream. Add both when reheating for the best texture.
Chicken thighs stay juicier, but breasts work well too.
The starch from the gnocchi will thicken the soup. You'll notice this more the day after making it, however, if you'd like it thicker, either mash some of the vegetables, add grated parmesan, or use a cornflour slurry.
Yes - use gluten-free gnocchi and stock.
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How to make this Slow Cooker Chicken and Vegetable Gnocchi Soup
Ingredients
- 1 stick celery, trimmed and diced
- 1 large carrot (approx. 150g), peeled and diced
- 1 leek (approx. 150g), diced and rinsed to remove any hidden dirt
- 1 tsp Italian seasoning
- 0.75 tsp salt
- 0.25 tsp freshly ground black pepper
- 1 litre chicken stock (made using 2 stock cubes or pots)
- 500g chicken breasts
- 115ml double cream (I use Elmlea to reduce calories!)
- 500g fresh or vacuum-packed gnocchi
- 75g frozen peas or petit pois
- 75g frozen sweetcorn
Instructions
- Add the celery, carrot, leek, 1 tsp Italian seasoning, salt, pepper and stock to the slow cooker and stir. Add the chicken breasts and press them down into the liquid.
- Cover and cook on low for 2 hours, until the vegetables are cooked through.
- Carefully shred the chicken in the slow cooker, with 2 forks (or remove it to a chopping board or bowl to shred).
- Stir the cream and gnocchi into the soup, cover and cook for 45 minutes on high. Then stir in the peas and sweetcorn, cover and cook for 15 minutes, until the gnocchi is tender and the broth is slightly thickened.
- Check the seasoning adding more if required, to taste. Serve with some crusty bread.
Serving suggestions
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Slow Cooker Chicken and Vegetable Gnocchi Soup
Equipment
Ingredients
- 1 stick celery trimmed and diced
- 1 large carrot (approx. 150g) peeled and diced
- 1 leek (approx. 150g) diced and rinsed to remove any hidden dirt
- 1 tsp Italian seasoning
- 0.75 tsp salt
- 0.25 tsp freshly ground black pepper
- 1 litre (4 cups) chicken stock (made using 2 stock cubes or pots)
- 500 g (1.1 lb) chicken breasts
- 115 ml (4.1 oz) double cream (I use Elmlea to reduce calories!)
- 500 g (1.1 lb) fresh or vacuum-packed gnocchi
- 75 g (2.6 oz) frozen peas or petit pois
- 75 g (2.6 oz) frozen sweetcorn
Instructions
- Add the celery, carrot, leek, 1 tsp Italian seasoning, salt, pepper and stock to the slow cooker and stir. Add the chicken breasts and press them down into the liquid.
- Cover and cook on low for 2 hours, until the vegetables are cooked through.
- Carefully shred the chicken in the slow cooker, with 2 forks (or remove it to a chopping board or bowl to shred).
- Stir the cream and gnocchi into the soup, cover and cook for 45 minutes on high. Then stir in the peas and sweetcorn, cover and cook for 15 minutes, until the gnocchi is tender and the broth is slightly thickened.
- Check the seasoning adding more if required, to taste. Serve with some crusty bread.
Notes
- Optional variations:
- Tuscan-style - add sun-dried tomatoes and spinach.
- Cream-free - leave out the cream and add extra stock and grated parmesan cheese.
- Dairy-free - use coconut cream or oat cream.
- Extra veg - add diced courgette or chopped green beans.
- This slow cooker chicken and vegetable gnocchi soup recipe is easily adapted if you're cooking for less or more people. If you have a large slow cooker (6.5l one) you could double the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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