Description
This copycat Olive Garden creamy slow cooker chicken gnocchi soup with perfectly seasoned chicken and pillowy potato gnocchi is pure comfort food.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1–1.5 lb.)
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup carrots, shredded
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 (16 oz.) package potato gnocchi
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Instructions
- Step: Place chicken in a 6 qt. slow cooker and top with onions, garlic, celery and carrots.
- Step: Season with basil, Italian seasoning, ground nutmeg, bay leaf and salt and pepper.
- Step: Pour chicken broth over the chicken and veggies.
- Step: Cook on high for 3-4 hours or low for 6-8 hours.
- Step: Remove chicken to a cutting board and chop or shred it into bite-sized pieces. Discard bay leaf. Add the chicken back to the slow cooker.
- Step: Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened.
- Step: Toss in spinach, cover and let it sit in the residual heat until the spinach has wilted into the soup.
- Step: Adjust seasonings to taste and dish and serve hot.
Notes
For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Add it in with the gnocchi towards the end before cooking on high.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
Keywords: slow cooker chicken gnocchi soup, copycat Olive Garden, creamy chicken soup, potato gnocchi