This Slow Cooker Copycat Olive Garden Chicken Gnocchi Soup is a rich, creamy, and hearty meal perfect for chilly days. It combines tender chicken, soft potato gnocchi, fresh spinach, and a velvety broth that satisfies any comfort food craving.
Using a slow cooker allows the flavors to meld beautifully while keeping the chicken juicy and tender. The gentle cooking breaks down the vegetables and infuses the broth with depth, while cornstarch thickens the soup to a luscious consistency without heaviness.
This recipe works wonderfully for meal prep or feeding a crowd, as it stores well and reheats without losing its creamy texture. It’s an ideal choice for busy families or anyone who loves set-it-and-forget-it cooking that delivers restaurant-quality results.
The soup’s mild Italian seasoning blends perfectly with the richness of the cream and the fresh bite of spinach. Parmesan cheese adds a savory finish, making this dish especially appealing to fans of classic Italian-American flavors. Serve with warm garlic breadsticks to complete the experience.
Servings: 8
Prep Time: 20 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 30 minutes
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 package (16 oz) potato gnocchi
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups fresh baby spinach, roughly chopped
- 2 medium carrots, shredded
- 2 celery stalks, finely diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Freshly grated Parmesan cheese, for garnish
- Fresh parsley, for garnish (optional)
Instructions:
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