Print

Slow Cooker Olive Garden Chicken Gnocchi Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

Slow Cooker Olive Garden Chicken Gnocchi Soup is a creamy and comforting copycat recipe of the famous Italian-inspired soup, made lighter and easy to prepare using a slow cooker. Tender chicken breasts, tender potato gnocchi, fresh spinach, and a medley of herbs create a rich, flavorful dish perfect for cozy meals.

Ingredients

Protein & Vegetables

  • 1 ½ to 2 pounds chicken breasts (3 to 4 large chicken breasts)
  • 1 ½ cups shredded carrots
  • 3 cloves garlic, minced
  • 1 cup chopped fresh spinach

Herbs & Spices

  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon celery salt
  • ¼ teaspoon ground nutmeg
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Liquids & Thickeners

  • 5 cups chicken stock or broth
  • 1 cup half-and-half
  • 2 tablespoons cornstarch

Carbohydrates

  • 1 (16-ounce) package potato gnocchi

Instructions

  1. Place Chicken and Vegetables: Arrange chicken breasts in the bottom of a large (6-quart) slow cooker. Add shredded carrots and minced garlic on top.
  2. Add Herbs and Seasonings: Sprinkle dried parsley, dried basil, celery salt, ground nutmeg, and bay leaf over the ingredients. Season with ¼ to ½ teaspoon salt depending on broth saltiness and freshly ground black pepper.
  3. Pour Broth and Cook: Pour the chicken stock or broth over the ingredients. Cover with the slow cooker lid and cook on LOW for 6 to 8 hours, until the chicken is tender.
  4. Prepare Thickening Slurry: At the end of cooking, remove the chicken to a cutting board and discard the bay leaf. Whisk the cornstarch into the half-and-half until fully dissolved to create a slurry.
  5. Add Gnocchi and Slurry: Stir the cornstarch and half-and-half slurry into the slow cooker along with the potato gnocchi. Cover and increase heat to HIGH.
  6. Shred Chicken and Return: Chop or pull the cooked chicken into bite-sized pieces and stir back into the slow cooker. Cover and cook for an additional 15 to 30 minutes until the gnocchi is tender and soup thickens.
  7. Finish with Spinach: Stir in the chopped fresh spinach, cover for a few more minutes until wilted.
  8. Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve immediately for best flavor and texture.

Notes

  • For a lighter soup, substitute fat-free half-and-half or whole milk for the half-and-half.
  • Use frozen gnocchi instead of fresh or packaged gnocchi; increase cooking time slightly at the end to ensure gnocchi is fully cooked.
  • To thicken more, add an additional tablespoon of cornstarch but always mix cornstarch with cool liquid before adding to hot soup to avoid clumps.
  • Use a 6-quart or larger slow cooker for best results and easy stirring.

Find it online: https://marthatasty.com/slow-cooker-olive-garden-chicken-gnocchi-soup-recipe/