Julie Clark
Posted:
Slow Cooker Chicken Gnocchi Soup
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Fix and forget with this slow cooker chicken gnocchi soup! An easy soup recipe that rivals Olive Garden and is loaded with fresh flavor.
When you need to get dinner ready in the morning, leave the soup pot in the cupboard and pull out the crockpot! This Slow Cooker Chicken Gnocchi Soup will simmer all day and be ready for you to enjoy a bowl when you get home.
With veggies, a creamy base and lots of herbs and spices, this creamy chicken gnocchi soup will be your go-to during soup season.
Key Ingredients
All of the ingredients and amounts are in the recipe card below with the instructions, but here are a few key notes:
- I had chicken breasts in the refrigerator and they worked well in this recipe. If you have boneless skinless chicken thighs, they would work great, too. Cut the chicken into pieces before adding to the slow cooker so it cooks more quickly and is easier to shred. They don’t have to be bite-size pieces, just large chunks.
- Nutmeg in chicken gnocchi soup? Yes! It’s surprising, but adds a warm depth of flavor. Don’t skip it.
- The cornstarch slurry will thicken the soup slightly. Our recipe is not a super thick soup, but it has a simple creaminess to it. I purposely used 2% evaporated milk to lower the fat. Heavy cream is always delicious in chicken gnocchi soup, though!
- This recipe is gluten free if you use gluten-free gnocchi. We prefer the DeLallo brand. It’s expensive online, but we buy it in our local grocery store.
What to Serve with Chicken Gnocchi Soup
This is a favorite soup of ours at Olive Garden, so when we make it at home, we serve it with buttery breadsticks and a copycat Olive Garden salad.
Dinner rolls, roasted potatoes, or a veggie tray and vegetable dip would be excellent sides.
And for a family friendly dessert, try frozen hot chocolate!
Slow Cooker Chicken Gnocchi Soup
Fix and forget with this slow cooker chicken gnocchi soup! An easy soup recipe that rivals Olive Garden and is loaded with fresh flavor.
Servings 6
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into chunks
- 1 cup diced celery 145 grams
- 1 cup diced carrots 110 grams
- 1 cup diced yellow onion 150 grams
- 4 cups chicken stock or chicken broth, 32 ounces
- ½ cup salted butter 4 ounces
- 2 teaspoons minced garlic 10 grams
- 1 teaspoon salt 6 grams
- ½ teaspoon ground black pepper 1.5 grams
- 2 teaspoons dried Italian seasoning 4 grams
- ½ teaspoon basil 1 gram
- dash nutmeg
- 17.6 ounces potato gnocchi
- 1 can 2% evaporated milk 14 ounces
- 2 tablespoons cornstarch 16 grams
- 2 cups spinach
- fresh rosemary for garnishing
Instructions
- Add the chicken, celery, carrots, onions, chicken stock, butter, garlic, salt & pepper, Italian seasoning, basil and nutmeg to a slow cooker. 1 ½ pounds boneless skinless chicken breasts, 1 cup diced celery , 1 cup diced carrots , 1 cup diced yellow onion, 4 cups chicken stock, ½ cup salted butter, 2 teaspoons minced garlic, 1 teaspoon salt, ½ teaspoon ground black pepper, 2 teaspoons dried Italian seasoning, ½ teaspoon basil, dash nutmeg
- Cover and cook on high for 3-4 hours or on low for 5-6 hours.
- Use two forks to shred the chicken, then add the gnocchi. Cover and cook on low for 30 minutes or until the gnocchi is cooked through. 17.6 ounces potato gnocchi
- In a measuring cup, whisk together the evaporated milk and cornstarch. Pour this into the soup and stir. Then add the spinach and stir again. Cover and let sit for 5-8 minutes while the spinach wilts. 1 can 2% evaporated milk, 2 tablespoons cornstarch, 2 cups spinach
- Serve with fresh rosemary on top. fresh rosemary
Notes
- You may use 1 cup of heavy cream or half & half in place of the evaporated milk.
- Like spice? Add 1 teaspoon dried red pepper flakes.
- Make this in a dutch oven on the stovetop. Simmer the ingredients for 30-35 minutes before shredding the chicken and adding the gnocchi. Then after the gnocchi cooks, add the milk and spinach and heat through.
- Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat leftovers in the microwave. Because of the milk, this soup does not freeze well.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 544kcal | Carbohydrates: 50g | Protein: 37g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1258mg | Potassium: 814mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5106IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 4mg
