Description

This Slow Cooker Chicken Gnocchi Soup is a comforting and creamy Olive Garden copycat recipe. Packed with tender shredded chicken, soft gnocchi, fresh spinach, and rich Parmesan cheese, it’s an easy yet hearty soup perfect for cozy meals. Slow-cooked to blend flavors beautifully, this recipe makes for a delicious and satisfying dinner that requires minimal prep.

Ingredients

Scale

Main Ingredients

1 pound boneless skinless chicken breasts (approx. 3 chicken breasts)
2 cups matchstick carrots
1 cup diced onion
2 stalks celery, diced
3 cloves garlic, minced
3 ½ tablespoons Italian seasoning
4 cups chicken stock
1 pound potato gnocchi
2 cups heavy cream
2 cups fresh baby spinach
1 ½ cups shredded Parmesan cheese
Salt and pepper to taste

Instructions

Prepare Ingredients: Begin by gathering and measuring out all ingredients. Dice the onion and celery, mince the garlic, and have your carrots and chicken ready.
Add to Slow Cooker: Place the chicken breasts, matchstick carrots, diced onion, celery, minced garlic, Italian seasoning, and chicken stock into the bottom of a 6-quart slow cooker.
Cook the Soup: Cover the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours, allowing the flavors to meld and the chicken to cook through.
Shred Chicken: About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker. Shred the meat using two forks, then return the shredded chicken back into the slow cooker.
Add Gnocchi and Cream: Stir in the potato gnocchi and heavy cream. Replace the lid and continue cooking for an additional 30 minutes until the gnocchi are tender and the soup is creamy.
Finish with Spinach and Cheese: Just before serving, stir in the fresh baby spinach and shredded Parmesan cheese until the spinach wilts and the cheese melts into the soup.
Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and enjoy your warm, creamy chicken gnocchi soup.

Notes

You can substitute heavy cream with half-and-half for a lighter version, but the soup may be less creamy.
If you do not have gnocchi, small pasta like mini shells or tortellini can be used as a substitute.
For added flavor, consider sautéing the onions, celery, and garlic before adding to the slow cooker.
Leftovers store well in the refrigerator for up to 3 days; reheat gently as gnocchi can become soft over time.
To make this recipe gluten-free, use gluten-free gnocchi and ensure chicken stock is gluten-free.

Prep Time: 15 minutes
Cook Time: 4 to 6 hours (slow cooker) plus 30 minutes for final cooking
Category: Soup
Method: Slow Cooking
Cuisine: Italian-American

Keywords: slow cooker chicken gnocchi soup, olive garden copycat soup, creamy chicken soup, easy slow cooker recipes, gnocchi soup