23 Best Ever Crockpot Chicken Soup Recipes Recipe
This collection features two comforting and creamy crockpot chicken soup recipes: a hearty Chicken Gnocchi Soup packed with tender gnocchi, shredded chicken, and spinach in a rich broth, and a flavorful Chicken Parmesan Soup with Italian-inspired flavors, creamy cheeses, diced tomatoes, and pasta. Both recipes offer fuss-free, satisfying meals perfect for a midweek dinner.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (Chicken Gnocchi Soup on low) and 4 hours (Chicken Parmesan Soup on low)
- Total Time: 6 hours 15 minutes (Gnocchi Soup), 4 hours 15 minutes (Parmesan Soup)
- Yield: 6 servings each 1x
- Category: Soup
- Method: Crockpot / Slow Cooker
- Cuisine: American, Italian-inspired
- Diet: Low Fat
Ingredients
Scale
Chicken Gnocchi Soup Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups gnocchi
- 1 cup spinach, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- Salt and pepper, to taste
Chicken Parmesan Soup Ingredients
- 2 chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1 cup cooked pasta
- Chopped parsley, for garnish
Instructions
- Prepare Chicken Gnocchi Soup: Add the chicken breasts, chicken broth, diced onion, minced garlic, and salt to the crockpot. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
- Shred Chicken and Add Ingredients: Once cooked, shred the chicken directly in the crockpot. Stir in the gnocchi, chopped spinach, and heavy cream. Continue cooking for 20-30 minutes until the gnocchi is tender and soft.
- Serve: Season with additional salt and pepper if needed and serve the soup hot for a creamy, comforting meal.
- Prepare Chicken Parmesan Soup: Place the chicken breasts, diced tomatoes, chicken broth, and Italian seasoning in the crockpot. Cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C).
- Shred Chicken and Add Cheeses: Shred the cooked chicken in the crockpot. Stir in the heavy cream, grated Parmesan cheese, shredded mozzarella cheese, and cooked pasta.
- Finish Cooking and Garnish: Cook the mixture until creamy and bubbly. Serve topped with extra cheese and chopped parsley for garnish.
Notes
- Store-bought gnocchi can be used for convenience; add it near the end to avoid overcooking.
- Always check chicken is fully cooked with a food thermometer to ensure safety.
- You can use any cooked pasta type for the Chicken Parmesan Soup, such as penne or rotini.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream (adjust flavor accordingly).
- Both soups can be refrigerated for 3-4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal (Chicken Gnocchi Soup), 400 kcal (Chicken Parmesan Soup)
- Sugar: 3 g (Gnocchi Soup), 5 g (Parmesan Soup)
- Sodium: 600 mg (Gnocchi Soup), 700 mg (Parmesan Soup)
- Fat: 20 g (Gnocchi Soup), 22 g (Parmesan Soup)
- Saturated Fat: 12 g (Gnocchi Soup), 13 g (Parmesan Soup)
- Unsaturated Fat: 7 g (both recipes)
- Trans Fat: 0 g
- Carbohydrates: 20 g (Gnocchi Soup), 25 g (Parmesan Soup)
- Fiber: 2 g (both recipes)
- Protein: 25 g (Gnocchi Soup), 30 g (Parmesan Soup)
- Cholesterol: 75 mg (Gnocchi Soup), 85 mg (Parmesan Soup)
Keywords: crockpot chicken soup, chicken gnocchi soup, chicken parmesan soup, slow cooker recipes, creamy chicken soup, easy dinner, comfort food
