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Crock Pot Olive Garden Chicken Gnocchi Soup
This Crock Pot Olive Garden Chicken Gnocchi Soup is creamy, flavorful and effortless. A simple but delectable soup recipe!
A COPYCAT CROCK POT SOUP
I always order the chicken gnocchi soup when I go to Olive Garden so obviously I had to make my own at home! I really wanted to create a slow cooker version. It took a few tries but I think I nailed it with this chicken gnocchi soup recipe. This soup is full of vegetables, chicken, gnocchi and more. If you are craving this restaurant favorite soup, then you have to whip up a batch of this easy Crock Pot Olive Garden Chicken Gnocchi Soup recipe.
FREQUENTLY ASKED QUESTIONS:
What is gnocchi? Gnocchi are little Italian dumplings made from potatoes. It’s usually served with a sauce. What kind of gnocchi do I use? This uses fresh potato gnocchi. You can either use frozen or fresh. Both will work well in this recipe. Vacuum sealed packaged gnocchi can usually be found in the same grocery aisle as pasta. What does the cornstarch do to soup? Cornstarch is a thickener and it will help thicken this soup slightly. Do not omit this. Can I cook chicken gnocchi on low or high? Yes, you can do either one depending on your time frame. You can cook this on low for 6 hours or high for 3-4 hours. Keep an eye on it as some slow cookers tend to run hot. What size crock pot is best for this? A 6-quart crock pot should be able to fit all the ingredients for this recipe. If you want to go larger then you can absolutely use an 8 quart but would not use less than a 6 quart. What kind of shredded carrots should I use? For this you can freshly shred carrots on a box grater or you can use matchstick carrots and just chop them up a little bit smaller. How do you store leftover chicken gnocchi soup? This can be stored in an airtight container in the refrigerator where it will last for up to 3-4 days. Can you freeze Olive Garden chicken gnocchi soup? Yes. Allow soup to cool then scoop soup into a freezer safe bag. Seal bag well then lay flat in the freezer. It will keep in the freezer for up to 6 months. When ready to serve, place bag into the refrigerator to defrost. Then pour soup into a pot and warm back up on the stove.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
chicken breasts – chicken thighs can also be used
yellow onion, celery and carrots
garlic – I usually prefer freshly minced garlic but you can use the jarred stuff if necessary.
chicken broth – if you want to keep the sodium levels down, you could use a low or no sodium chicken broth or try making a Homemade Chicken Broth.
ground thyme
nutmeg – I know this seems like a weird ingredient but it is used in Olive Garden’s Chicken Gnocchi soup. It’s one of those ingredients that no one knows is in there but it’s that one little thing that really makes it. However, having said that, if you don’t like it, leave it out.
kosher salt and black pepper
potato gnocchi – you will find these usually in the pasta section of your grocery store. They are usually in vacuum packed containers. See my ingredient image below to see the one I used. Many different brands make it, even the store brands.
heavy cream – it needs to be heavy cream. This really is important that you don’t substitute for milk. If necessary, you could maybe use half and half but we really want this super creamy.
cornstarch – this is used to help thicken up the soup.
spinach – again, this is in Olive Garden’s version but if you don’t like spinach, just leave it out or substitute it for something you might enjoy like kale.
HOW TO MAKE CHICKEN GNOCCHI SOUP:
Add the chicken to the bottom of the slow cooker, followed by the diced onion, celery, carrots, garlic, thyme, nutmeg, salt and pepper. Pour the broth into the slow cooker and cover. Cook on low for 6 hours or on high for 3-4 hours.
Remove the chicken breasts and dice or shred the meat, or shred in crock pot. Return the diced/shredded chicken meat if removed and add in the gnocchi. In a small bowl, whisk together the heavy cream and cornstarch. Pour the mixture into the soup, stir well. Set the slow cooker to high to cook for another 20-30 minutes. Stir in the fresh spinach while hot to wilt.
Serve the soup hot with parmesan cheese and fresh parsley for garnish, enjoy!
CRAVING MORE RECIPES?
Crock Pot Olive Garden Pasta e Fagioli
Olive Garden Zuppa Toscana
Copycat Olive Garden Chicken Alfredo
Olive Garden Salad Dressing
Crock Pot Broccoli Cheddar Soup
Italian Gnocchi Soup
Originally published: March 2022Updated photos and republished: September 2024
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Crock Pot Olive Garden Chicken Gnocchi Soup
This Crock Pot Olive Garden Chicken Gnocchi Soup is creamy, flavorful and effortless. A simple but delectable soup recipe!
Course Main Course, SoupCuisine American
Prep Time 16 minutes minutesCook Time 6 hours hours 30 minutes minutesTotal Time 6 hours hours 46 minutes minutes
Servings 6
Calories 403kcal
Author Brandie @ The Country Cook
Ingredients2 boneless, skinless chicken breasts1 cup yellow onion, finely diced1 cup celery, finely sliced (about two stalks)¾ cup shredded carrots2 garlic cloves, minced4 cups chicken broth (you can use low or no sodium)1 teaspoon ground thyme¼ teaspoon ground nutmeg (optional)1 teaspoon kosher salt½ teaspoon ground black pepper16 ounce package potato gnocchi2 cups heavy cream1 Tablespoon cornstarch1 cup spinach, chopped1 cup shredded parmesan cheese, for serving1 Tablespoon fresh chopped parsley, for garnish (optional)
InstructionsAdd the chicken to the bottom of the slow cooker, followed by the diced onion, celery, carrots, garlic, thyme, nutmeg, salt and pepper. Pour the broth into the slow cooker and cover. Cook on low for 6 hours or on high for 3-4 hours. Remove the chicken breasts and dice or shred the meat. Place the chicken back into the crock pot and add in the gnocchi. In a small bowl, whisk together the heavy cream and cornstarch. Pour the mixture into the soup, stir well. Cover and set the slow cooker to high to cook for another 20-30 minutes.Stir in the fresh spinach while hot to wilt for a couple of minutes. Serve the soup hot with parmesan cheese and fresh parsley for garnish, enjoy!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 403kcal | Carbohydrates: 35g | Protein: 43g | Fat: 10g | Sodium: 1678mg | Fiber: 3g | Sugar: 2g
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