This creamy Slow Cooker Chicken Gnocchi Soup is an Olive Garden copycat recipe. Filled with shredded chicken, potato gnocchi, and spinach, this soup is super simple to throw together in the crockpot!
Olive Garden Chicken Gnocchi Soup
I’ve discovered the secret to replicating some of the most popular restaurant menu items like copycat chick-fil-a nuggets and chicken tortilla soup from On the Border and now I’ve done it with Olive garden chicken gnocchi soup. And dare I say it’s even better than the original!
This rich creamy and flavorful soup is all done in the slow cooker.
As you know I love my crockpot, so the fact that this copycat olive garden gnocchi soup doesn’t skimp on any of the famous flavors and textures and it’s basically hands-off is one of the reasons why it’s one every home cook will love!
It’s made with tender shredded chicken, plump potato gnocchi, and veggies, in an aromatic cream sauce and is perfect for busy days, cozy days, and I-just-wanna-be-lazy days!
Why you’ll love Slow Cooker Chicken Gnocchi Soup
Homemade – What’s better than a homemade soup made mostly from scratch? You can eat it in your pajamas and you don’t have to order off a menu!
Budget-friendly – As flavorful and delicious as it is, none of the ingredients are out of reach. They’re cost-effective and most of it you may already have on hand.
Serves a crowd – The slow cooker is known for its ability to hold a lot. Easily double the recipe for a larger crowd!
Equipment you’ll need
- Slow Cooker – This 6 quart is my slow cooker of choice.
- Veggie Chopper – For dicing the onion, celery, and carrots (if you don’t want matchstick carrots).
- Ladle – For scooping up all the goodness!
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- CHICKEN – Use boneless, skinless chicken breasts. You get more meat from each piece and they’re much easier to shred.
- VEGGIES – Matchstick carrots. You can buy them already sliced or use a julienne peeler to do it yourself. We’re also adding diced celery and baby spinach at the end.
- AROMATICS – Diced onion and minced garlic are the dynamic duo of aromatic flavor that imparts a base flavor in all kinds of soups, stews, and chili.
- CHICKEN STOCK – Homemade or store bought, it’s up to you! You can choose a low-sodium stock if you’re worried about salt levels. Either way, you can control the seasoning to taste.
- SEASONING – Italian seasoning and salt and pepper to taste are all this soup needs for amazing flavor. The veggies, aromatics, stock, and parmesan cheese do a lot of the heavy lifting as is.
- POTATO GNOCCHI – These are little potato dumplings that are typically served with sauce much like any pasta dish. Homemade gnocchi is a labor of love and can be time-consuming, so go ahead and pick up a store-bought package. They usually come vacuum sealed.
- HEAVY CREAM – This is what adds the creamy richness and helps to thicken up the soup.
- SHREDDED PARMESAN CHEESE – Freshly grated from a block is recommended. It melts into the soup nicely and tastes better, in my opinion. We’re pretty easy-going here, so use what you have.
How to make Slow Cooker Chicken Gnocchi Soup
- STEP ONE: To the crockpot, add the chicken, carrots, onion, celery, garlic, Italian seasoning, and chicken stock.
- STEP TWO: Cover with the lid and cook on HIGH for 4 hours or LOW for 6 hours.
- STEP THREE: 30 minutes before serving, transfer the chicken to a bowl and shred it by pulling it apart with two forks in opposite directions. Return the shredded chicken to the crockpot.
- STEP FOUR: Pour in the heavy cream and add the gnocchi. Replace the cover once more and cook for another 30 minutes.
- STEP FIVE: Just before serving, stir in the spinach and cheese and allow the heat to wilt the spinach and melt the cheese. Do a little taste test and add any necessary salt and pepper. Ladle some into soup bowls and enjoy!
What to serve with Slow Cooker Chicken Gnocchi Soup
This wholesome and hearty soup comes complete with everything you need to satisfy a crowd! We do, however, always have a basket of bread to soak up every last drop of this liquid gold, and I have a ton of bread recipes to choose from.
Tips & Substitutions/Additions 🍲
- There’s a little trick I learned to shred chicken even easier than the forks. Place the cooked breast in a bowl and use electric beaters to do the shredding. Seriously, it works! (A little splatter never hurt anyone :P)
- If you don’t have a julienne peeler and want to use the carrots you already have at home, feel free to dice them or chop them as you like. They’ll still taste great.
- Substitute thyme for Italian seasoning, if preferred.
- Red pepper flakes are a great addition for a little heat.
- You can skip any of the veggies if you like. You can omit them completely or replace them with more of the veggies you do like.
- Swap the spinach for kale, collard greens, or swiss chard for a bit of a different flavored leafy green.
- You can use flavored gnocchi too! Sweet potato gnocchi would be great!
- Make a lighter soup using half and a half or whole milk. It won’t be as rich but it’ll still be creamy.
How to reheat and store Slow Cooker Chicken Gnocchi Soup
How to store leftovers
Keep stored in an airtight container or mason jar with a tight fitting lid.
How long with chicken gnocchi soup last in the fridge?
When stored properly, this soup will stay fresh for up to 3 days.
Can I freeze this copycat gnocchi soup?
I’m going to recommend that you don’t. Freezing soup with dairy or potatoes, in this case, both, can be finicky. The texture isn’t quite right when it’s thawed.
How to reheat Olive Garden chicken gnocchi soup?
This is the kind of soup that can be reheated any way you’d like. On the stovetop, in the slow cooker, or the microwave for single servings.
How to thicken the soup?
If you like your soup even thicker, adding a bit of cornstarch can help with that. Make a cornstarch slurry using a bit of broth (or water) and cornstarch then add it to the soup. This soup will also naturally thicken as it cools.
Can I use frozen gnocchi?
You can! No need to thaw it first, it will do that as it sits in the hot soup. They’re small little dumplings so they won’t take long to thaw but you want to give it a little extra cooking time, so add them in a bit earlier.
How do I know if the gnocchi are cooked?
They should be tender when pierced with a fork, but your best bet is to take one out and cut it in half to check.
Are gnocchi gluten free?
No! They are made with potatoes for the most part, but they are also made with flour which helps keep them together.
Need more creamy soup recipes? Try these:
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