» » CROCKPOT CHICKEN GNOCCHI SOUP (OLIVE GARDEN COPYCAT)

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CROCKPOT CHICKEN GNOCCHI SOUP (OLIVE GARDEN COPYCAT)

CROCKPOT CHICKEN GNOCCHI SOUP (OLIVE GARDEN COPYCAT)
Gnocchi … those cute little potato dumplings that make a great pasta alternative. But have you ever tried adding them to a soup? Add chicken, veg and fairly low-calorie evaporated milk as well, and this Olive Garden copycat crockpot chicken gnocchi soup is one of the tastiest soups I’ve ever had!
Crockpot chicken gnocchi soup (Olive Garden copycat)
A hearty, creamy and nutritious soup stuffed with chicken, gnocchi and vegetables... just like the one you love at Olive Garden! Delicious!
Course Soup
Cuisine Italian
Keyword chicken gnocchi soup, chicken soup, copycat recipe, Olive Garden
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 people on average (depending on the thickness of your soup)
Calories 286 kcal
Author Helen

Ingredients
  • 1.5 pounds chicken breasts skinless boneless
  • 1 onion large, chopped
  • 2 carrots peeled and sliced
  • 4 sticks celery chopped
  • 4.5 cups chicken broth (UK=chicken stock)
  • 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano
  • 1 can evaporated milk (mine was 400 grams/14 ounces)
  • 2 tablespoons cornstarch dissolved in a little water
  • 16 ounces gnocchi
  • 3 cloves garlic peeled and crushed or chopped
  • 7 ounces spinach fresh
  • salt and pepper to taste
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Instructions
  1. Place the chicken, onion, carrots, celery, stock and herbs in the crockpotand cook on low for six hours minimum (or high for four).
  2. Shred the chicken in the pot, then stir in the evaporated milk, cornstarch mixed with water and gnocchi. Replace the lid of the pot.
  3. Now heat up a little oil in a frying pan and cook the garlic for a couple of minutes. Add the spinach to the pan and cook until wilted (a couple of minutes). Add the spinach and garlic to the crockpot along with plenty of salt and pepper to taste.
  4. Adjust the thickness of the soup to your liking (if too thin, add a little more cornflour mixed with water, if a little thick, add some water). Then serve in big bowls with toasted bread drizzled with olive oil and sprinkled with salt (if desired).
Recipe Notes
Recipe adapted from Pass the Sushi, with a couple of tips from Pinch of Yum.
If you’d prefer your soup to be more like a hearty chowder or casserole, just add a tablespoon or two more of cornflour.
The soup is lovely heated up the next day, but I find some of the liquid is soaked up by the gnocchi in the fridge, so you might want to add some water when you re-heat it to thin it out again.

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