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Finished chicken gnocchi soup on a pretty table
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Slow Cooker Chicken Gnocchi Soup

This Olive Garden replica tastes just like the restaurant version, straight from your Crock-Pot with minimal prep time.
Course Dinner, Lunch, Main Course, Soup
Cuisine American, Italian
Keyword chicken soup, Crock-Pot, Gnocchi, Olive Garden
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Servings 10
Cost $15

Equipment

  • Crock-Pot

Ingredients

  • 2.5 cups chicken breasts uncooked
  • 4 tbsp butter, unsalted
  • 2 tbsp extra-virgin olive oil
  • 1 quart half & half
  • 14 oz. chicken broth
  • 3 stalks celery sliced
  • 1/4 cup flour
  • 2 cloves garlic
  • 1 cup carrots shredded
  • 1 medium onion diced
  • 1 cup fresh spinach
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 24 oz gnocchi

Instructions

  • Heat butter and oil over medium-high stove.
  • Add onion, celery and garlic until onion is translucent.
  • Add flour and whisk, about 1 minute.
  • Stir in chicken broth and seasonings.
  • Add carrots, chicken and broth mixture to Crock-Pot.
  • Cook on low 5 hours.
  • Stir in spinach and half & half. Cook on low 15-30 minutes while cooking gnocchi in separate pot.
  • Cook gnocchi according to package directions.
  • Stir in gnocchi right before serving.
  • Top with shredded mozzarella cheese before serving for extra flavor.

Notes

Nutrition Facts (per serving)

Calories 392 kcal
Total Fat 23.8 g
Saturated Fat 12.9 g
Carbohydrates 28.4 g
Sugar 4.1 g
Fiber 2.0 g
Protein 15.7 g
Cholesterol 76 mg
Sodium 820 mg