Slow Cooker Chicken Gnocchi Soup
A copycat version of the Olive Garden classic, Slow Cooker Chicken Gnocchi Soup is creamy with tender chicken and pillowy soft gnocchi.
Servings: 4 people
Calories: 468kcal
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.
Nutrition
Calories: 468kcal | Carbohydrates: 21g | Protein: 44g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 206mg | Sodium: 708mg | Potassium: 1054mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6672IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 3mg