Description
A delicious and easy recipe to recreate the famous Olive Garden Chicken Gnocchi Soup using a slow cooker (CrockPot).
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (16 ounce) package potato gnocchi (shelf-stable or refrigerated)
- 1/2 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- Parmesan cheese, for serving
Instructions
- Place chicken breasts, chopped onion, carrots, celery, minced garlic, chicken broth, thyme, rosemary, salt, and pepper into a 6-quart (or larger) slow cooker.
- Stir gently to combine ingredients.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
- Remove chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the gnocchi and heavy cream. Increase heat to high if cooking on low.
- Cover and cook for another 15-20 minutes, or until the gnocchi are tender and cooked through.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Taste and adjust seasonings if necessary.
- Ladle into bowls and serve hot, topped with grated Parmesan cheese.
Notes
- Ensure the slow cooker is at least 6 quarts for these quantities.
- Shelf-stable or refrigerated gnocchi can be used; adjust cooking time slightly if necessary based on package directions once added in step 5.
- Heavy cream can be substituted with half-and-half for a slightly lighter result, though the texture will be less rich.