Introduction
I used to crave the chicken gnocchi soup from Olive Garden but didn’t want the hassle of leaving the house on a cold night. I set out to make a copycat version that was even better and, best of all, I could make it in my slow cooker. This is the result—a “set it and forget it” soup that’s incredibly creamy and comforting.
Why You’ll Love This Recipe
- Set It and Forget It: The crockpot does almost all the work.
- Better Than the Restaurant: This soup is richer, creamier, and loaded with chicken and gnocchi.
- Pillowy Gnocchi: Soft, tender potato dumplings in every bite.
- Kid-Friendly: A creamy, gentle flavor that even picky eaters love.
- Incredibly Cozy: This is the definition of comfort food in a bowl.
Ingredients
To make this delightful weeknight pasta, you will need:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 small onion, diced
- 2 large carrots, shredded or finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 (16 oz) package shelf-stable potato gnocchi
- 1 cup heavy cream
- 3 cups fresh spinach
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Add the diced onion, carrots, celery, minced garlic, chicken broth, thyme, salt, and pepper.
- Stir to combine, ensuring the chicken is mostly submerged.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken, then return it to the pot.
- Stir in the uncooked potato gnocchi and the heavy cream.
- Cover and cook on HIGH for another 20-30 minutes, or until the gnocchi are tender and have floated to the top.
- Turn the slow cooker to “Warm.” Stir in the fresh spinach until it wilts (this will only take 1-2 minutes).
- Taste and add more salt and pepper if needed before serving.
Tips
Do not add the gnocchi, cream, or spinach until the very end! If you add them at the beginning, the gnocchi will disintegrate and the cream will curdle. Adding them just before serving keeps them perfect.