Easy Crockpot Chicken Gnocchi Soup (Olive Garden Copycat)
User Reviews
4.2
Easy Crockpot Chicken Gnocchi Soup (Olive Garden Copycat)
Description
Easy Crockpot Chicken Gnocchi Soup blends skinless boneless chicken breast with aromatic vegetables such as onion, carrots, celery, and garlic, cooked slowly in chicken stock and Italian herbs. The slow cooker method allows the chicken to become tender enough to shred easily. The soup is enriched with evaporated milk and thickened with a dissolved cornstarch slurry, yielding a velvety broth. Gnocchi is added near the end to cook directly in the soup, contributing soft, chewy texture, with spinach wilted in for freshness and color.
This soup is suitable for a comforting lunch or dinner, offering a creamy alternative to broth-based soups. It serves well with crusty bread or a light salad. The recipe adapts well to electric pressure cookers for quicker preparation.
According to the notes, cooking the soup on low for at least six hours is recommended, with a keep-warm option available. Frozen spinach can be used after draining excess water. Cornflour amount can be adjusted for desired thickness, and refrigerated leftovers may absorb liquid, requiring added water or milk upon reheating. Freezing guidelines include storing in glass containers with lids for up to three months and gentle reheating methods to preserve chicken texture.
Ingredients
- 1.5 pounds chicken breast skinless boneless (3 medium to large
- 1 onion large, chopped
- 2 carrot peeled and sliced
- 4 ticks celery chopped
- 3 cloves garlic peeled and crushed or chopped
- 4.5 cups chicken stock (US=chicken broth)
- 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano (or Italian seasoning)
- 14 ounces evaporated milk (1 can)
- 3 tablespoons cornflour dissolved in a little water (US=cornstarch
- 16 ounces gnocchi
- 7 ounces spinach (baby spinach)
- salt to taste
- black pepper to taste
Instructions
- Place the chicken, onion, carrots, celery, garlic, stock and herbs in the crockpot and cook on low for six hours minimum (or high for four). If you prefer to use an electric pressure cooker/Instant Pot, cook for 10 minutes on high pressure (70kpa), then quick pressure release (either instant or auto quick which takes 5-10 minutes in my pressure cooker).
- At the end of the cooking time, shred the chicken in the pot with two forks.
- Stir in the evaporated milk, cornstarch/water, and gnocchi (no need to cook it first). Bubble on 'high' until the soup has thickened a little and the gnocchi is cooked (a few minutes). If cooking in a pressure cooker, use the saute function instead.
- Wilt the spinach into the pot, grind in plenty of salt and pepper to taste, then serve.
Notes
- Cook on low for at least six hours or on high for four hours in a crockpot for best texture.
- Frozen spinach can be used if thawed and excess water squeezed out before adding.
- Adjust cornflour quantity to achieve preferred soup thickness; more for a chowder-like consistency.
- Leftover soup may thicken as gnocchi absorbs liquid; add water or milk when reheating to loosen consistency.
- Cool and freeze leftovers in glass containers for up to three months; reheat gently in microwave or saucepan to prevent tough chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 7
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 38g | 76% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 97mg | 32% |
| Sodium | 778mg | 32% |
| Potassium | 1171mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 6824IU | 136% |
| Vitamin C | 16mg | 18% |
| Calcium | 269mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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