Clean recipe · thecookingjar.com
Slow Cooker Chicken Gnocchi Soup
This copycat Olive Garden creamy slow cooker chicken gnocchi soup with perfectly seasoned chicken and pillowy potato gnocchi is pure comfort food.
Original recipe: thecookingjar.com
- Yield:
- 8 servings
- Prep:
- 10 min
- Cook:
- 8 hr
- Total:
- 8 hr 10 min
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Ingredients
- 4 boneless, skinless chicken breasts (about 1-1.5 lb.)
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup carrots, shredded
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 (16 oz.) package potato gnocchi
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Instructions
- Place chicken in a 6 qt. slow cooker and top with onions, garlic, celery and carrots.
- Season with basil, Italian seasoning, ground nutmeg, bay leaf and salt and pepper.
- Pour chicken broth over the chicken and veggies.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Remove chicken to a cutting board and chop or shred it into bite-sized pieces. Discard bay leaf. Add the chicken back to the slow cooker.
- Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened.
- Toss in spinach, cover and let it sit in the residual heat until the spinach has wilted into the soup.
- Adjust seasonings to taste and dish and serve hot.