Crockpot Chicken Gnocchi Soup

Bowl of creamy chicken soup with spinach, carrots, celery, and gnocchi ready to eat.

Get ready for a bowl of cozy comfort. This crockpot chicken gnocchi soup is a slow cooked version of the Olive Garden favorite. It takes very little effort and tastes amazing.

Prep Time10

Cook Time6

Total Time6 10

Servings: Servings

Author: Carlee

Ingredients

1 pound boneless skinless chicken breasts
3 medium carrots peeled and diced
2 celery stalks diced
1 small onion diced
3 cloves garlic minced
10.5 ounces cream of chicken soup
4 cups chicken broth
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
16 ounces potato gnocchi
2 cups fresh baby spinach leaves
½ cup shredded Parmesan cheese

Instructions

Place the 1 pound boneless skinless chicken breasts in the crockpot. Add the 3 medium carrots, 2 celery stalks, 1 small onion, and 3 cloves garlic.
Pour in 4 cups chicken broth. Add the 10.5 ounces cream of chicken soup, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
Cover and cook on Low for 5–6 hours or High for 3–4 hours, until chicken is tender.
Remove the chicken, shred with two forks, and return to the slow cooker.
Stir in 16 ounces potato gnocchi and 1 cup heavy cream. Cover and cook on High for 30–40 minutes, until gnocchi are soft and soup has thickened.
Stir in 2 cups fresh baby spinach leaves and ½ cup shredded Parmesan cheese. Let cook another 5–10 minutes, just until the spinach wilts.

Notes

If you don't want to use heavy cream you can choose from one of the following substitutes:

Use half and half
Use a cup of milk + 3 Tablespoons cornstarch stirred into a slurry
Use a can of evaporated milk + a slurry of 3 Tablespoons of cornstarch and water

If you don't have gnocchi, you can use a small pasta in its place. Follow the same cooking directions.

Nutrition

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