Slow Cooker Chicken Gnocchi Soup (Olive Garden Copycat) Recipe
This Slow Cooker Chicken Gnocchi Soup is a creamy, comforting replica of the popular Olive Garden favorite. Packed with tender chicken, delicate potato gnocchi, fresh vegetables, and a rich blend of Italian seasonings, this hearty soup is perfect for cozy dinners. The slow cooker method infuses the flavors while keeping the preparation hands-off and simple.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Soup Base
- 1 pound boneless skinless chicken breasts (approx. 3 chicken breasts)
- 2 cups matchstick carrots
- 1 cup diced onion
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 ½ tablespoons Italian seasoning
- 4 cups chicken stock
Add-ins
- 1 pound potato gnocchi
- 2 cups heavy cream
- 2 cups fresh baby spinach
- 1 ½ cups shredded Parmesan cheese
Seasoning
- Salt and pepper, to taste
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breasts, matchstick carrots, diced onion, diced celery, minced garlic, Italian seasoning, and chicken stock into the bottom of a 6-quart slow cooker, ensuring everything is evenly distributed.
- Cook in Slow Cooker: Cover and cook on HIGH for 4 hours or on LOW for 6 hours until the chicken is fully cooked and vegetables are tender.
- Shred Chicken: About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add Gnocchi and Cream: Stir in the potato gnocchi and heavy cream, cover again, and cook on HIGH for another 30 minutes to cook the gnocchi through and blend flavors.
- Finish with Spinach and Cheese: Just before serving, stir the fresh baby spinach and shredded Parmesan cheese into the soup until the spinach wilts and the cheese melts.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed, then ladle the soup into bowls and serve warm.
Notes
- For a thicker soup, reduce the amount of chicken stock slightly or cook uncovered for the last 30 minutes to reduce liquid.
- Substitute heavy cream with half-and-half for a lighter version, though the soup will be less creamy.
- If fresh spinach is unavailable, frozen chopped spinach can be used; just make sure to thaw and drain excess water prior to adding.
- The gnocchi can also be pan-cooked separately if you prefer a slightly firmer texture before adding to the soup.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Keywords: Slow Cooker Chicken Gnocchi Soup, Olive Garden Copycat, Creamy Chicken Soup, Italian Soup Recipe, Slow Cooker Soup
