Slow Cooker Chicken Gnocchi Soup is an easy way to make this Olive Garden copycat recipe at home. With tender chicken, lots of vegetables, and pillowy soft gnocchi, this soup is creamy and rich, and super easy to prepare.
What better way to warm up, than with a hearty bowl of soup.
Chicken and Gnocchi is a favorite of a lot of people, and for good reason. It is a classic Olive Garden soup recipe, just like Zuppa Toscana. For more Olive Garden copycat recipes, try Ravioli di Portobello, Steak Gorgonzola, Olive Garden Eggplant Parmesan, and Chicken Veronese.
This creamy chicken and gnocchi soup recipe is like an extra special version of chicken noodle soup, but just as comforting. While it can be made on the stove top (instructions for that are below), it can super easily be adapted for making in the slow cooker.
For more slow cooker soup recipes, try Crockpot Pho Ga and Crockpot Ham and Bean Soup.
Ingredient Notes
- Potato Gnocchi: I have made this with both homemade and store bought gnocchi, and both have been wonderful! Using store bought is so simple, and there are some great brands out there, that have created a stellar product. Looking for another recipe to make with gnocchi? Try One Pan Creamy Chicken and Gnocchi.
- Vegetables: A classic mirepoix is the base of this soup, with carrots, onions, and celery- plus garlic. Baby spinach is added right at the end of the cooking process so that it doesn't overcook.
- Chicken: For this recipe, I use boneless skinless chicken thighs. Feel free to use boneless skinless chicken breasts if you prefer.
- Cream: Some chicken and gnocchi recipes call for canned cream soup. I prefer to use heavy cream or half and half. This will help you control the sodium content, as canned soups can be quite salty.
- Chicken Stock or Chicken Broth: If you want to use water, make sure to add chicken bouillon for added flavor. I like the Organic Roasted Chicken Base from the Better than Bouillon brand. I get it at Costco.
- Cornstarch: Cornstarch helps too thicken the soup, since this doesn't start with a roux as a base. Make sure to create a slurry with cold water before adding into the finished soup, otherwise it will just clump up and not actually thicken the soup.
See recipe card below for a full list of ingredients.
How to Make Chicken Gnocchi Soup in the Slow Cooker
Step 1. Place chicken thighs into the slow cooker.
Step 2. Add minced garlic, diced carrots, onions, and celery, along with dried herbs.
Step 3. Top with chicken stock.
Step 4. Cook on low for 6 hours or high for 4 hours. Add gnocchi for the last 30 minutes of this cook time. Once cooked, remove bay leaf and carefully remove chicken and either shred or dice into bite sized pieces.
Step 5. Create a slurry by mixing cornstarch with about a tablespoon of cold water. Gently stir into the soup and allow to thicken. Add heavy cream to soup and stir to combine.
Step 6. Add chicken back in along with roughly chopped spinach. Stir and place lid back on. Let cook for 10 more minutes to allow the spinach to wilt before serving.
Recipe Tips
- If you have time, brown the chicken before placing it into the crockpot for extra flavor.
- Every crockpot heats a little differently, some cook faster than others. Be sure to check that your meat and veggies are done before serving.
- Add another tablespoon of cornstarch for an even thicker soup.
- You can cook gnocchi separately in a pot on the stove and add them right before serving the soup if you prefer.
- Do not add the gnocchi until the very end otherwise they will completely disintegrate from the long cooking time.
- Make sure to add a flavorful, quality chicken stock. You can add in a spoon of chicken bouillon paste for even more flavor.
Stove Top Instructions
This soup can easily be made on the stovetop, as well.
In a large soup pot, heat 1 tablespoon of cooking oil. Brown chicken thighs well and ensure they are cooked through. Remove from pan and shred or chop.
Add an additional tablespoon of oil. Saute onions, garlic, celery, and carrots and saute for 3-4 minutes, until the onions are translucent.
Stir in cooked chicken, chicken stock, herbs and spices, and gnocchi. Simmer for 12-15 minutes. Add cream and gently simmer for another 3-4 minutes. Remove bay leaf.
Stir in cornstarch slurry and allow to thicken.
Stir in spinach and cook for 2 minutes.
Add salt and pepper to taste, and serve.
Enjoy this Slow Cooker Chicken Gnocchi Soup? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Slow Cooker Chicken Gnocchi Soup
Ingredients
- 2 carrots diced
- 1 medium onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 ½ lbs. boneless skinless chicken thighs or chicken breasts
- 6 cups chicken stock
- 1 tsp. italian seasoning
- ¼ tsp. ground nutmeg
- 1 bay leaf
- 1 16. oz package of gnocchi
- 2 tbsp. cornstarch
- 1 ½ cups fresh spinach roughly chopped
- ½ cup heavy cream or half and half
- salt and pepper to taste
Instructions
- Place chicken thighs into the slow cooker.
- Add minced garlic, diced carrots, onions, and celery, along with italian seasoning, ground nutmeg, and bay leaf.
- Top with chicken stock.
- Cook on low for 6 hours or high for 4 hours. Add gnocchi for the last 30 minutes of this cook time.
- Once cooked, remove bay leaf and carefully remove chicken and either shred or dice into bite sized pieces.
- Create a slurry by mixing cornstarch with about a tablespoon of cold water. Gently stir into the soup and allow to thicken.
- Add heavy cream to soup and stir to combine.
- Add chicken back in along with roughly chopped spinach. Stir and place lid back on. Let cook for 10 more minutes to allow the spinach to wilt before serving.
Notes
- If you have time, brown the chicken before placing it into the crockpot for extra flavor.
- Every crockpot heats a little differently, some cook faster than others. Be sure to check that your meat and veggies are done before serving.
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