Crockpot Chicken Gnocchi Soup (Creamy Olive Garden Copycat)

ByFoodarshia

You know that creamy, dreamy soup from Olive Garden that you always “accidentally” fill up on before your entrée? Yeah, this is that — but better. This Crockpot Chicken Gnocchi Soup tastes just like the restaurant version (some say even better 👀), and the best part? Your slow cooker does all the heavy lifting. Basically, it’s comfort food in a pot with minimal effort. Lazy cooks, unite.

Why This Recipe is Awesome

Let’s get real: there’s something deeply satisfying about a creamy soup that tastes like it took hours to make — especially when it didn’t. This recipe gives you all the cozy Olive Garden vibes without the waiting line or the awkward breadstick refill situation. It’s thick, rich, and packed with tender chicken, soft gnocchi, and that buttery creaminess that makes you want to hug your bowl.

Plus, it’s a set-it-and-forget-it kind of recipe. You toss everything in, go about your day, and come back to a pot of restaurant-level deliciousness. Even if your culinary skills are… let’s say, developing, this one’s foolproof.

Course: Soup
Cuisine: Italian-American
Difficulty: Easy
Servings: 6 bowls of pure happiness
Prep Time: 10 minutes
Cooking Time: 4–6 hours (depending on your crockpot)
Calories: Around 400 per serving
Total Time: 6 hours 10 minutes

Ingredients You’ll Need

  • 1 lb chicken breast – because soup without protein is just sadness in a bowl.
  • 1 small onion, chopped – flavor base, obviously.
  • 2 carrots, diced – for color and pretending you’re eating healthy.
  • 2 celery stalks, chopped – that subtle crunch we all secretly love.
  • 3 cloves garlic, minced – don’t skip; vampires hate it for a reason.
  • 4 cups chicken broth – low sodium if you’re fancy.
  • 1 teaspoon Italian seasoning – brings the Olive Garden magic.
  • Salt & pepper to taste – basic but essential.
  • 2 cups spinach (fresh or frozen) – greens to balance out the cream.
  • 1 package (16 oz) potato gnocchi – the soft, pillowy stars of this show.
  • 1 ½ cups half-and-half (or heavy cream for rebels) – creamy perfection.
  • 2 tablespoons butter + 2 tablespoons flour – to thicken things up like a pro.

Step-by-Step Instructions

  1. Dump and go. Add chicken, onion, carrots, celery, garlic, broth, Italian seasoning, salt, and pepper to your crockpot. Stir, cover, and cook on low for 6 hours or high for 3–4 hours.
  2. Shred it like you mean it. Once the chicken is cooked through, remove it, shred with two forks, and return it to the crockpot.
  3. Add the good stuff. Stir in the gnocchi and spinach, then cover and cook on high for another 15–20 minutes, until the gnocchi are tender.
  4. Get creamy. In a small saucepan, melt butter over medium heat. Whisk in flour to make a roux (aka the thickening magic), then slowly whisk in the half-and-half until smooth and warm.
  5. Combine and conquer. Pour the creamy mixture into the crockpot, stir, and let it simmer for another 10 minutes to thicken. Taste test because, well, you deserve it.
  6. Serve hot. Grab a spoon, maybe a breadstick, and enjoy your homemade Olive Garden moment.

Pro Tip: Don’t let the gnocchi sit too long before serving — it can get soft and turn your soup into a stew. Still delicious, though.

Common Mistakes to Avoid

  • Overcooking the gnocchi. It’s pasta, not mashed potatoes. Keep an eye on it.
  • Skipping the roux. Don’t be lazy here — that butter-flour mix gives your soup its signature creamy texture.
  • Using pre-cooked chicken. It dries out. Let the crockpot work its magic with raw chicken instead.
  • Adding cream too early. It can curdle. Patience, friend.
  • Forgetting the spinach. You need at least one vegetable to justify the carbs. 😅

Alternatives & Substitutions

  • No half-and-half? Use milk with a bit of cream cheese. Works like a charm.
  • Want it thicker? Mash a few gnocchi in the pot — instant thickness!
  • Low-carb version? Replace gnocchi with cauliflower florets (not quite the same, but still cozy).
  • Dairy-free option: Use coconut milk and olive oil instead of butter. Slightly different flavor but surprisingly good.
  • Add bacon. Because bacon. Enough said.

Personal Tip: Sometimes I toss in a handful of grated parmesan at the end. It melts into the soup and makes it taste like luxury.

FAQ (Frequently Asked Questions)

Can I use rotisserie chicken?
Sure! Just add it in during the last 30 minutes of cooking so it doesn’t dry out.

Can I cook this on the stove instead?
Yes — simmer everything in a large pot for about 30–40 minutes, then add the gnocchi and cream at the end.

What brand of gnocchi works best?
Any shelf-stable brand does fine. Trader Joe’s and De Cecco are solid choices.

Can I freeze this soup?
It freezes well before adding the cream. Add that part fresh when reheating.

What goes best with this soup?
Garlic bread, parmesan crisps, or even a side salad if you’re pretending to be balanced.

Can I make it ahead of time?
Yes, but the gnocchi will absorb the liquid as it sits. Just add more broth when reheating.

Is it as good as Olive Garden’s?
Better. You made it yourself, and that’s basically a superpower. 😉

Final Thoughts

This Crockpot Chicken Gnocchi Soup is the definition of cozy — creamy, hearty, and ridiculously easy. It’s perfect for cold nights, lazy weekends, or anytime you want comfort food without the chaos. Plus, it makes your kitchen smell like an Italian restaurant (minus the wait time and the awkward family singing).

So go grab your slow cooker, a can of breadsticks, and maybe your stretchy pants — because once you taste this, you’ll want seconds. Or thirds. I won’t judge.

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