Olive Garden Chicken Gnocchi Soup
Tags: Soups & Stews, Chicken | Prep time: 10 mins | Cook time: 6 hrsAdapted from Carrie Barnard (Eating on a Dime)
Ingredients
- 3-4 Boneless Skinless Chicken Breasts diced into 1 inch pieces
- 1 stalk of Celery Diced
- 1/2 white Onion Diced
- 1 Tbsp Minced Garlic
- 1/2 cup Shredded Carrots
- 4 cups Chicken Broth
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Ground Thyme
- 16 oz Potato Gnocchi
- 2 cups heavy whipping cream
- 1 Tbsp Corn Starch
- 1 cup Fresh Spinach chopped
- 1 cup Shredded Parmesan Cheese
Cooking Directions
Variations Ideas
Chicken – This is a great soup to use leftover chicken but you can also use a rotisserie chicken. Feel free to use chicken thighs as well.
Change Meat – For a delicious variation you can also add in Italian Sausage or ground beef.
Vegetables – This is a great recipe to sneak in more veggies. Feel free to use a yellow onion instead of a white onion.
– Place the chicken, onion, celery, garlic, shredded carrots, salt, pepper, thyme and chicken broth in the crock pot.
– Cover and cook on low for 5-6 hours or on high for 3 hours. Easy!
– Stir the cornstarch into the heavy cream.
– Next, stir in the heavy whipping cream and potato gnocchi into the crock pot.
– Switch the crock pot to the high setting. Cover and cook until the potato gnocchi is cooked through (15-30 minutes).
– Stir in the fresh spinach and serve topped with the parmesan cheese.
Place the chicken, celery, onion, garlic, shredded carrots, salt, pepper, thyme and chicken broth in the crock pot.
Cover and cook on low for 5-6 hours or on high for 3 hours.
Stir the cornstarch into the heavy whipping cream. Then stir in the heavy whipping cream and potato gnocchi into the crock pot.
Switch the crock pot to the high setting, cover and cook until the potato gnocchi is cooked through (15-30 minutes).
Stir in the fresh spinach and serve topped with the parmesan cheese.
Enjoy!
Notes
Prepare Chicken and Veggies – If you plan on making this soup during the week, prepare your veggies and chicken ahead of time. Chop up in bite size pieces so all you have to do is dump into slow cooker. Make sure they about the same size so they cook evenly.
Cooking Methods – We love making this soup in the slow cooker, but feel free to make in a large Dutch Oven on the stove top.
Thicken Texture – We use a cornstarch slurry to thicken the soup consistency but you can also use all purpose flour.
Spinach – Add the spinach towards the end of cooking time so that it does not get mushy.