Slow Cooker Chicken Gnocchi Soup

Slow Cooker Chicken Gnocchi Soup

from thecookingjar.com
490 min
8 servings

This copycat Olive Garden creamy slow cooker chicken gnocchi soup with perfectly seasoned chicken and pillowy potato gnocchi is pure comfort food.

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)

Directions

  1. 1

    Place chicken in a 6 qt. slow cooker and top with onions, garlic, celery and carrots.

  2. 2

    Season with basil, Italian seasoning, ground nutmeg, bay leaf and salt and pepper.

  3. 3

    Pour chicken broth over the chicken and veggies.

  4. 4

    Cook on high for 3-4 hours or low for 6-8 hours.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Toss in spinach, cover and let it sit in the residual heat until the spinach has wilted into the soup.

  8. 8

    Adjust seasonings to taste and dish and serve hot.

  9. 9

    Enjoy!