Easy Crockpot Chicken Gnocchi Soup (Olive Garden Copycat) is a heartwarming dish that brings the best of comfort food right into your kitchen. Imagine a creamy, savory soup filled with tender shredded chicken, delicate gnocchi, and vibrant spinach, simmered slowly to enhance the flavors and make every spoonful a delightful treat. This recipe is perfect for busy weeknights, offering a no-fuss cooking method while providing the warmth and nostalgia of classic Italian cuisine. In this step-by-step guide, you’ll discover how simple it can be to create your version of this Olive Garden favorite.

Ingredients

To create this mouthwatering soup, you’ll need the following ingredients:

1.5 pounds of chicken breasts: Skinless and boneless, about three medium to large pieces, juicy and packed with protein.
1 large onion: Chopped, adding a robust base of flavor with its aromatic sweetness.
2 carrots: Peeled and sliced, contributing a natural sweetness and colorful crunch.
4 sticks of celery: Chopped for its fresh, crisp texture and earthy taste.
3 cloves of garlic: Peeled and crushed for a bold, fragrant kick.
4.5 cups of chicken stock: (US: chicken broth) providing a rich and savory backdrop.
1 tablespoon of mixed Italian herbs: A blend of basil, thyme, oregano, or Italian seasoning, infusing the soup with herby goodness.
14 ounces of evaporated milk: (1 can) for that creamy texture and irresistible richness.
3 tablespoons of corn flour: Dissolved in a little water (US: cornstarch) to thicken the soup beautifully.
16 ounces of gnocchi: Soft and pillowy, these potato dumplings make the dish hearty.
7 ounces of spinach: Baby spinach that wilts perfectly, offering a pop of color and nutrients.
Salt and pepper: To taste, enhancing all the flavors.

Step-by-Step Directions

Prep the Crockpot: Start by placing the chicken breasts, chopped onion, sliced carrots, chopped celery, and crushed garlic into your crockpot. Pour in the chicken stock and stir in the mixed herbs. Set your slow cooker to low for at least six hours or on high for four hours. If you’re in a hurry, you can opt for an electric pressure cooker/Instant Pot and cook for just 10 minutes on high pressure, followed by a quick release.
Shred the Chicken: Once the cooking time is up, take two forks and shred the chicken right in the pot. It should be incredibly tender and fall apart easily.
Create the Creamy Base: Next, stir in the can of evaporated milk along with the dissolved corn starch mixture and the gnocchi directly into the crockpot. There’s no need to pre-cook the gnocchi! Cook on high until the soup thickens slightly and the gnocchi is tender—this will only take a few minutes. If using a pressure cooker, switch to the sauté function at this stage.
Finish with Spinach: Stir in the baby spinach and let it wilt down into the soup. Finally, season to taste with salt and pepper, adjusting until it’s just right for your palate, and serve hot.

Tips & Tricks

For an even richer flavor, consider sautéing your onions, garlic, carrots, and celery in a skillet with a touch of olive oil before adding them to the crockpot.
If you prefer a thicker soup, let it simmer a bit longer with the lid off towards the end of cooking.
Add in fresh herbs like parsley or basil just before serving for an extra punch of flavor and freshness.

Serving Suggestions & Pairings

This Easy Crockpot Chicken Gnocchi Soup is perfect for a cozy family dinner or as a comforting meal after a long day. Serve it with crusty bread or a light side salad to round out your meal. It’s also wonderful paired with a glass of non-alcoholic sparkling grape juice for a festive touch. Great for gatherings or chilly evenings, this soup brings everyone together.

Nutritional Information

A serving of this Easy Crockpot Chicken Gnocchi Soup contains approximately 300 calories. It is rich in protein from the chicken and provides plenty of vitamins from the vegetables. The use of evaporated milk adds calcium, making this a balanced meal option for both adults and children alike. Remember to enjoy it in moderation as part of a healthy diet.

Storing Tips & Variations

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When reheating, add a splash of chicken broth to get the right consistency. Variations to consider include adding different vegetables like potatoes or peas, or swapping gnocchi for pasta, rice, or quinoa for a different texture.

Conclusion

Don’t wait to enjoy the comfort of Easy Crockpot Chicken Gnocchi Soup (Olive Garden Copycat) in your own home. This recipe is an effortless way to bring a little bit of culinary magic to your table. Give it a try, and we’d love to hear about your experience in the comments below!

FAQs

Can I use frozen chicken breasts in this recipe?
- Yes, you can use frozen chicken breasts. Just extend the cooking time by an hour or two to ensure they’re thoroughly cooked.
Can I make this recipe dairy-free?
- Absolutely! You can replace the evaporated milk with a non-dairy milk alternative like almond or coconut milk. Just be aware that it may alter the final flavor slightly.
What if I can’t find gnocchi?
- If gnocchi isn’t available, you can substitute with small pasta shapes like ditalini or mini shells, adjusting the cooking time accordingly.
How do I know when my chicken is done cooking?
- The chicken should reach an internal temperature of 165°F (75°C). If you’re shredding it, it should pull apart easily.
Can I add other vegetables?
- Absolutely! Feel free to customize the soup by adding your favorite vegetables such as bell peppers, zucchini, or peas for added nutrition and flavor.

Easy Crockpot Chicken Gnocchi Soup

A creamy and savory soup filled with shredded chicken, delicate gnocchi, and fresh spinach, perfect for busy weeknights and reminiscent of Olive Garden’s classic dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 pounds chicken breasts, skinless and boneless About three medium to large pieces
1 large onion, chopped Adds robust flavor
2 pieces carrots, peeled and sliced Contributes natural sweetness
4 sticks celery, chopped Fresh texture and earthy taste
3 cloves garlic, peeled and crushed For a bold flavor
4.5 cups chicken stock Rich and savory base
1 tablespoon mixed Italian herbs Blend of basil, thyme, and oregano
14 ounces evaporated milk Adds creaminess
3 tablespoons corn flour Dissolved in water for thickening
16 ounces gnocchi Soft potato dumplings
7 ounces baby spinach Wilts nicely into the soup
to taste salt and pepper For seasoning

Method

Preparation

Place the chicken breasts, chopped onion, sliced carrots, chopped celery, and crushed garlic into your crockpot.
Pour in the chicken stock and stir in the mixed herbs.
Set your slow cooker to low for 360 minutes or on high for 240 minutes. Alternatively, use a pressure cooker and cook for 10 minutes on high pressure, followed by a quick release.

Cooking

Once the cooking time is up, shred the chicken in the pot using two forks.
Stir in the evaporated milk and the dissolved corn starch mixture along with the gnocchi.
Cook on high until the soup thickens slightly and the gnocchi is tender.

Finishing Touch

Add baby spinach and let it wilt into the soup.
Season to taste with salt and pepper before serving hot.

Notes

For richer flavor, sauté onions, garlic, carrots, and celery in olive oil before adding to the crockpot. For a thicker soup, simmer with the lid off towards the end. Fresh herbs can be added before serving for extra flavor.