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A bowl of creamy Olive Garden chicken gnocchi soup with spinach and shredded cheese, served with a spoon on a gray countertop next to a black and white towel and black pepper shakers.
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4.98 from 126 votes

Olive Garden Chicken Gnocchi Soup

Crock pot olive garden chicken gnocchi recipe will satisfy your Olive Garden craving. This creamy and hearty soup is easy and delicious.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Carrie Barnard
Cost: $22.16 Per Recipe, $3.69 Per Serving

Ingredients

  • 3-4 Boneless Skinless Chicken Breasts diced into 1 inch pieces
  • 1 stalk of Celery Diced
  • ½ white Onion Diced
  • 1 Tbsp Minced Garlic
  • ½ cup Shredded Carrots
  • 4 cups Chicken Broth
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Ground Thyme
  • 16 oz Potato Gnocchi
  • 2 cups heavy whipping cream
  • 1 Tbsp Corn Starch
  • 1 cup Fresh Spinach chopped
  • 1 cup Shredded Parmesan Cheese

Instructions

  • Place 3–4 boneless skinless chicken breasts diced into 1-inch pieces in the crockpot. Add celery stalk, diced white onion, minced garlic, and shredded carrots on top of the chicken. Pour in chicken broth. Season with salt, pepper, and ground thyme.
  • Cover and cook on low for 5-6 hours or on high for 3 hours.
  • Add 16 oz potato gnocchi, heavy whipping cream, and corn starch to the crockpot. Stir to combine.
  • Switch the crock pot to the high setting, cover and cook until the potato gnocchi is cooked through (15-30 minutes).
  • Stir in chopped fresh spinach and shredded parmesan cheese until wilted and melted.
  • Enjoy!

Video

Nutrition

Calories: 568kcal | Carbohydrates: 35g | Protein: 26g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 156mg | Sodium: 1067mg | Potassium: 495mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3564IU | Vitamin C: 4mg | Calcium: 287mg | Iron: 4mg
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