Ultra-Creamy Slow-Cooker Chicken Gnocchi Soup (Olive Garden Copycat)

If there is one restaurant soup that reigns supreme when the weather turns crisp, it is the legendary Olive Garden Chicken Gnocchi Soup. This Ultra-Creamy Slow-Cooker Chicken Gnocchi Soup recreates that iconic Italian-American classic effortlessly at home: succulent shredded chicken breast, pillowy tender potato gnocchi, and fresh baby spinach bathed in a velvety garlic parmesan cream broth that warms you to the core.

Making this soup in the slow cooker elevates the flavor far beyond the stovetop original. As the chicken gently simmers alongside aromatic mirepoix (onions, carrots, celery) and Italian herbs, it builds a fragrant, golden broth foundation. In the final half-hour, pillowy potato gnocchi cook directly in the simmering cream, absorbing all the savory notes while releasing just enough starches to produce a bakery-level richness.

Why You’ll Love This Recipe

• Better Than the Restaurant: Richer, more flavorful, and loaded with real shredded chicken instead of sparse chunks.
• Foolproof Gnocchi: No need to boil gnocchi separately in a separate pot—they cook to tender perfection right in the slow cooker.
• Cozy Comfort in Every Spoon: Thick, velvety broth enriched with real grated parmesan and tender greens.
• Crowd-Pleasing Meal: Pairs flawlessly with warm crusty breadsticks or a crisp Caesar salad for a complete family dinner.

Key Ingredients & Smart Swaps

• Potato Gnocchi: Use standard shelf-stable vacuum-packed potato gnocchi found in the pasta aisle. Refrigerated gnocchi also work wonderfully.
• Chicken Breast: Boneless, skinless chicken breasts shred cleanly into tender ribbons. You can also swap in leftover roast chicken or shredded rotisserie chicken.
• Mirepoix: Finely diced yellow onion, matchstick carrots, and tender celery provide the classic aromatic foundation.
• Half-and-Half: Gives the soup luxurious body without being overly heavy like pure heavy cream. For extra decadence, use 1 cup heavy cream and 1 cup milk.
• Fresh Baby Spinach: Stirred in at the very end to provide bright color, earthy freshness, and extra vitamins.

Step-by-Step Cooking Walkthrough

1. Build the Broth Base: Place raw chicken breasts in the bottom of the slow cooker with onions, carrots, celery, garlic, Italian seasoning, thyme, salt, and pepper. Pour chicken broth over the top.

2. Slow Simmer: Cover and cook on LOW for 4 to 5 hours until the chicken shreds effortlessly.

3. Shred Chicken & Whisk Cream: Transfer chicken to a board and shred with two forks. Whisk cornstarch into half-and-half until lump-free, then pour into the slow cooker along with grated parmesan and shredded chicken.

4. Cook Gnocchi & Wilt Spinach: Stir in uncooked potato gnocchi and baby spinach. Switch slow cooker to HIGH, cover, and cook for 25 to 35 minutes until the soup is bubbly, gnocchi are pillowy, and the sauce is luscious and thick.

3 Chef Secrets for Perfect Results

1. Don’t Add Gnocchi Too Early: Adding gnocchi at the start will turn them to mush. Only add them during the final 30 minutes so they remain soft, tender, and distinctly pillowy.

2. Grate Real Parmesan from a Wedge: Pre-shredded parmesan contains anti-caking starches that prevent smooth melting. Freshly microplaned parmesan melts seamlessly into the cream broth.

3. Matchstick Carrots Save Time: Grating or buying matchstick carrots ensures they cook down to the exact melt-in-your-mouth texture found at Olive Garden.

What to Serve With Chicken Gnocchi Soup

• Warm Breads: Warm garlic breadsticks, artisan sourdough slices, or toasted focaccia for dipping.
• Crisp Greens: Classic Italian garden salad with pepperoncini, black olives, and tangy vinaigrette.
• Wine Pairing: A crisp Pinot Grigio, buttery Chardonnay, or sparkling San Pellegrino with lemon.

Storage, Freezing & Reheating Instructions

• Refrigeration: Keep leftovers in an airtight container for up to 4 days in the fridge. The gnocchi will absorb some broth as it chills.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of chicken broth or milk to restore its velvety consistency.
• Freezing: Because dairy and potato gnocchi can alter texture when thawed, freezing is not recommended. If you plan to freeze, freeze the chicken and broth base before adding cream and gnocchi.

Ultra-Creamy Slow-Cooker Chicken Gnocchi Soup

The ultimate Olive Garden copycat soup made effortlessly in the slow cooker! Tender shredded chicken breast, pillowy soft potato gnocchi, and fresh baby spinach simmered in a velvety garlic parmesan cream broth. Comfort food heaven in every spoonful!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 large bowls

Course: Dinner, Lunch, Soup

Cuisine: Italian-American Comfort Food, Olive Garden Copycat

Calories: 385

Ingredients Method Nutrition

Ingredients

  

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For the Savory Soup Base

• 1.5 lbs boneless skinless chicken breasts approx 2-3 breasts
• 4 cups low-sodium chicken broth rich poultry stock
• 1 medium yellow onion finely diced
• 3 medium carrots finely shredded or matchstick cut
• 3 stalks celery finely diced
• 4 cloves garlic minced
• 1 tsp dried Italian seasoning & dried thyme aromatic herb blend
• 1/2 tsp kosher salt & black pepper to taste

For the Creamy Finish & Pillowy Gnocchi

• 16 oz (1 package) shelf-stable potato gnocchi uncooked mini or regular gnocchi
• 2 cups half-and-half or 1 cup heavy cream + 1 cup whole milk
• 3 tbsp cornstarch for velvety thickness
• 1/2 cup freshly grated Parmesan cheese Parmigiano-Reggiano
• 3 cups fresh baby spinach roughly chopped

Method

 

Step-by-Step Cooking Walkthrough

1. Add whole chicken breasts, diced onion, shredded carrots, diced celery, minced garlic, Italian seasoning, dried thyme, salt, and black pepper into the slow cooker. Pour in chicken broth and stir gently around the chicken.
2. Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2.5 to 3 hours) until chicken reaches 165°F and is fork-tender.
3. Carefully remove chicken breasts to a cutting board. Shred into bite-sized shreds with two forks and return to the slow cooker.
4. In a medium bowl, whisk cornstarch into half-and-half until completely smooth with no lumps. Pour the creamy mixture into the slow cooker, followed by grated Parmesan cheese. Stir thoroughly.
5. Add uncooked potato gnocchi and chopped baby spinach. Stir gently so gnocchi are submerged in the hot cream broth.
6. Cover and cook on HIGH for 25 to 35 minutes until gnocchi are tender and pillowy, spinach is wilted, and the soup is thick and velvety. Ladle into warm bowls, top with extra Parmesan, and enjoy!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 36gProtein: 28gFat: 14gSaturated Fat: 7gCholesterol: 75mgSodium: 790mgPotassium: 560mgFiber: 3gSugar: 4gCalcium: 180mgIron: 2.8mg

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Frequently Asked Questions

Can I use frozen or cauliflower gnocchi?
Yes, frozen potato gnocchi can be dropped directly into the soup; add 5 minutes to the cook time. Cauliflower gnocchi also work well for a lighter, low-carb twist.

Can I make this on the stovetop instead?
Yes! Simmer chicken and veggies in broth in a Dutch oven for 20 minutes, shred the chicken, whisk in cream and cornstarch, and simmer gnocchi for 5 to 7 minutes until tender.

How can I make the soup even thicker?
Whisk an extra tablespoon of cornstarch with 2 tablespoons cold water and stir it into the soup while boiling on high for 5 minutes.

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