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Ultra close-up macro food photography of slow-cooker creamy chicken gnocchi soup with tender shredded chicken, pillowy potato gnocchi, and wilted spinach

Ultra-Creamy Slow-Cooker Chicken Gnocchi Soup

The ultimate Olive Garden copycat soup made effortlessly in the slow cooker! Tender shredded chicken breast, pillowy soft potato gnocchi, and fresh baby spinach simmered in a velvety garlic parmesan cream broth. Comfort food heaven in every spoonful!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Slow-Cooker Chicken Base
  • 1.5 lbs boneless skinless chicken breasts halal
  • 4 cups low-sodium chicken bone broth
  • 1 cup matchstick or finely julienned carrots
  • 2 stalks celery finely diced
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tsp dried Italian seasoning oregano, basil, thyme
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp crushed red pepper flakes optional for gentle warmth
For the Cream Sauce & Gnocchi Finishing
  • 1 lb vacuum-packed potato gnocchi shelf-stable or refrigerated
  • 1.5 cups heavy whipping cream or half-and-half
  • 3 tbsp unsalted butter softened
  • 3 tbsp all-purpose flour whisked with butter as a roux paste
  • 2 cups fresh baby spinach leaves roughly chopped
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • Fresh thyme or flat-leaf parsley for garnish

Method
 

Step-by-Step Instructions
  1. Layer Base Ingredients: Place the chicken breasts in the bottom of a 6-quart slow cooker. Scatter the diced carrots, celery, onion, and minced garlic over the chicken. Season with Italian seasoning, kosher salt, black pepper, and optional red pepper flakes. Pour in the chicken broth to cover.
  2. Slow Cook to Tender: Cover with the lid and cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours) until the chicken breasts reach an internal temperature of 165°F and are fork-tender.
  3. Shred the Chicken: Transfer the cooked chicken breasts to a cutting board. Shred using two forks into bite-sized pieces, then return the shredded chicken back into the slow cooker.
  4. Thicken & Add Cream: In a small bowl, mash together the softened butter and flour to create a smooth roux paste. Whisk this paste directly into the slow cooker broth along with the heavy cream. Stir well until dissolved and incorporated.
  5. Add Gnocchi & Spinach: Add the uncooked potato gnocchi and fresh chopped baby spinach into the slow cooker, gently pushing them down into the liquid. Cover and cook on HIGH for 20 to 25 minutes until the gnocchi are tender and pillowy and the soup is thickened.
  6. Finish & Serve: Stir in the freshly grated parmesan cheese until melted and velvety. Taste and adjust salt and pepper if desired. Ladle steaming into bowls, garnish with extra parmesan and cracked black pepper, and serve hot with crusty garlic bread!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 38gProtein: 28gFat: 18gSaturated Fat: 9.5gCholesterol: 85mgSodium: 690mgPotassium: 540mgFiber: 3gSugar: 4gVitamin A: 3800IUVitamin C: 14mgCalcium: 180mgIron: 2.6mg

Notes

Chef Secrets: 1. Add gnocchi at the very end: Store-bought potato gnocchi cooks in just 20 to 25 minutes. Adding them in the final half-hour prevents them from becoming mushy and keeps them perfectly pillowy. 2. Temper the heavy cream: Pouring warm heavy cream or half-and-half into the slow cooker ensures a glossy, silky texture without any risk of separation. 3. Freshly grated parmesan: Always grate your aged parmesan block fresh; pre-shredded cheese contains anti-caking cellulose that prevents smooth melting.

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