Name: Slow Cooker Copycat Olive Garden Chicken Gnocchi Soup
Prep time: 20 min
Cook time: 370 min
Total time: 390 min
Yield: 8
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:

Place the chicken breasts at the bottom of a 6-quart slow cooker, then add the chopped onion, shredded carrots, diced celery, and minced garlic. This layering helps infuse the broth with flavor as the vegetables cook.
Pour in the low-sodium chicken broth, then add the unsalted butter, Italian seasoning, dried thyme, salt, and black pepper. Stir gently to combine all the ingredients evenly without breaking up the chicken.
Cover and cook on LOW for 5 to 6 hours, allowing the chicken to become tender and reach a safe internal temperature of 165°F (74°C). Slow cooking enhances the flavors and texture of the soup.
Carefully remove the cooked chicken from the slow cooker using tongs or a slotted spoon, then shred it into bite-sized pieces using two forks. Shredding ensures the chicken is evenly distributed in the soup.
Return the shredded chicken to the slow cooker. Stir in the heavy cream and whole milk to create a rich, creamy broth that mimics the signature texture of Olive Garden’s soup.
In a small bowl, whisk together the cornstarch and cold water until smooth to form a slurry. Pour this into the slow cooker and stir well to thicken the soup gently without lumps.
Add the potato gnocchi, cover the slow cooker again, and cook on HIGH for 15 to 25 minutes, or until the gnocchi are tender and heated through. Cooking on HIGH at this stage ensures the gnocchi do not become mushy.
During the last 5 minutes of cooking, stir in the chopped baby spinach to allow it to wilt softly, preserving its vibrant color and nutritional value.
Taste the soup and adjust the seasoning with additional salt and black pepper if needed, stirring gently to blend all flavors.
Ladle the hot chicken gnocchi soup into bowls and garnish with freshly grated Parmesan cheese and optional chopped parsley for an authentic finishing touch. Serve immediately and enjoy the comforting flavors.

Variations

Substitute kale or Swiss chard for baby spinach to add a different leafy green texture and flavor.
Use cooked, shredded rotisserie chicken instead of raw chicken breasts to save cooking time.
Add a pinch of nutmeg to the creamy broth for a warm, subtle spice reminiscent of restaurant-style soup.
Swap potato gnocchi for small pasta shapes like mini shells or ditalini for a different mouthfeel.
For a lighter version, replace heavy cream with half-and-half or reduce the dairy content.
Include mushrooms sautéed beforehand for added earthiness and depth.

Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days to maintain freshness.
When reheating, add a splash of milk or cream to restore the soup’s creamy consistency as it can thicken and separate upon cooling.
This soup freezes well; portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Use freshly grated Parmesan cheese rather than pre-grated for a more vibrant flavor and better melting quality.
Do not add gnocchi at the beginning of cooking as it will overcook and become mushy; add it only in the final 15–25 minutes.
Adjust seasoning at the end of cooking since slow cooking concentrates flavors and saltiness.
For even cooking, try to keep the chicken breasts flat and evenly spaced at the bottom of the slow cooker.