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

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!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 large bowls
Course: Dinner, Lunch, Soup
Cuisine: Italian-American Comfort Food, Olive Garden Copycat
Calories: 385
Ingredients Method Nutrition

Ingredients
  

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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