Crock Pot Olive Garden Chicken Gnocchi Soup
This Crock Pot Olive Garden Chicken Gnocchi Soup is creamy, flavorful and effortless. A simple but delectable soup recipe!
Servings 6
Calories 403kcal
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup yellow onion, finely diced
- 1 cup celery, finely sliced (about two stalks)
- ¾ cup shredded carrots
- 2 garlic cloves, minced
- 4 cups chicken broth (you can use low or no sodium)
- 1 teaspoon ground thyme
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 16 ounce package potato gnocchi
- 2 cups heavy cream
- 1 Tablespoon cornstarch
- 1 cup spinach, chopped
- 1 cup shredded parmesan cheese, for serving
- 1 Tablespoon fresh chopped parsley, for garnish (optional)
Instructions
- Add the chicken to the bottom of the slow cooker, followed by the diced onion, celery, carrots, garlic, thyme, nutmeg (if using), salt and pepper.
- Pour the broth into the slow cooker and cover. Cook on low for 6 hours or on high for 3-4 hours.
- Remove the chicken breasts and dice or shred the meat.
- Place the chicken back into the crock pot and add in the gnocchi.
- In a small bowl, whisk together the heavy cream and cornstarch. Pour the mixture into the soup, stir well.
- Cover and set the slow cooker to high to cook for another 20-30 minutes.
- Stir in the fresh spinach while hot to wilt for a couple of minutes. Serve the soup hot with parmesan cheese and fresh parsley for garnish, enjoy!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 403kcal | Carbohydrates: 35g | Protein: 43g | Fat: 10g | Sodium: 1678mg | Fiber: 3g | Sugar: 2g
