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A bowl of slow cooker chicken gnocchi soup topped with cracked black pepper.

Slow Cooker Chicken Gnocchi Soup

  • Author: The Cooking Jar
  • Total Time: 8 hours 10 minutes
  • Yield: 8 1x


This copycat Olive Garden creamy slow cooker chicken gnocchi soup with perfectly seasoned chicken and pillowy potato gnocchi is pure comfort food.


Units Scale
  • 4 boneless, skinless chicken breasts (about 11.5 lb.)
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 celery stalk, diced
  • 1/2 cup carrots, shredded
  • 5 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • 1 (16 oz.) package potato gnocchi
  • 3 oz. fresh baby spinach, tightly packed (about 3 cups)


  1. Place chicken in a 6 qt. slow cooker and top with onions, garlic, celery and carrots.
  2. Season with basil, Italian seasoning, ground nutmeg, bay leaf and salt and pepper.
  3. Pour chicken broth over the chicken and veggies.
  4. Cook on high for 3-4 hours or low for 6-8 hours.
  5. Remove chicken to a cutting board and chop or shred it into bite-sized pieces. Discard bay leaf. Add the chicken back to the slow cooker.
  6. Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened.
  7. Toss in spinach, cover and let it sit in the residual heat until the spinach has wilted into the soup.
  8. Adjust seasonings to taste and dish and serve hot.
  9. Enjoy!


  • For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Add it in with the gnocchi towards the end before cooking on high.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 10 mins
  • Cook Time: 8 hours