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This creamy chicken gnocchi soup is one of those recipes you’ll want to make again and again. It’s easy, filling, and made with simple ingredients you probably already have in your kitchen. Best of all, it cooks right in the slow cooker, so it’s perfect for those days when you’re running around and just need dinner ready when you are.
If you’ve ever had the chicken gnocchi soup at Olive Garden, this version is just as tasty and even better because it’s homemade. It’s full of tender chicken, veggies, soft gnocchi, and a light creamy broth that hits the spot every time.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Makes: 6 servings
Ingredients
- ½ medium yellow onion, diced
- 1 cup shredded carrots (2 to 3 medium carrots)
- 3 sticks celery, sliced
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- 4 cups low-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 clove garlic, minced
- 1 tablespoon cornstarch (or 2 tablespoons if you like it thicker)
- 1 can (12 oz) evaporated milk
- 1 package (17.5 oz) gnocchi (fresh or frozen)
- 3 cups baby spinach (or more if you like)
Directions
Step 1:
Place the onion, carrots, and celery in the bottom of your slow cooker. Season the chicken with salt and pepper, then place it on top of the vegetables.
Step 2:
In a bowl or large measuring cup, mix together the chicken broth, garlic powder, thyme, rosemary, and minced garlic. Pour the broth mixture into the slow cooker.
Step 3:
Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until the chicken is fully cooked.
Step 4:
Remove the chicken from the crockpot and shred it using two forks. If it’s too hot to shred, let it cool for a few minutes first.
Step 5:
In a separate bowl, whisk the cornstarch into the evaporated milk until smooth. Pour this into the soup and add the shredded chicken back in along with the gnocchi.
Step 6:
Cover and cook on High for 45 minutes, or until the gnocchi are soft and the soup has thickened slightly.
Step 7:
Stir in the spinach. It will wilt quickly. Taste the soup and add more seasoning if needed.
Tips
- You can swap chicken breasts for chicken thighs if you like a deeper flavor.
- Don’t add the gnocchi too early or it might turn mushy.
- For more flavor, brown the chicken in a skillet before adding it to the slow cooker.
- If the soup is too thick, stir in extra broth before serving.
- Store leftovers in the fridge for up to 3 days and reheat gently.
Make Ahead Instructions
You can prep the soup in advance. Cook everything except the gnocchi and spinach. Let it cool and store it in the fridge. When ready to eat, reheat it, add the gnocchi and cook until tender, then stir in the spinach at the end.
Note: This soup does not freeze well. The dairy can separate, and the gnocchi can get too soft after thawing.
What to Serve with It
This soup is hearty enough on its own, but it’s even better with:
- A slice of garlic bread or buttered toast
- A fresh green salad
- Grated Parmesan or a little black pepper on top
Nutrition (Per Serving)
Each serving has about 345 calories, 27 grams of protein, 42 grams of carbs, 8 grams of fat, 3 grams of fiber, and 8 grams of sugar. These numbers are estimates and can vary based on the ingredients you use.
