Olive Garden’s Chicken Gnocchi Soup is the stuff of legends—creamy, comforting, and packed with flavor. But who wants to put on pants and drive to a restaurant when you can make it at home? This crockpot version is so simple, even your cat could probably make it (though we don’t recommend letting them try).
No fancy skills, no weird ingredients, just pure deliciousness. Ready to out-soup Olive Garden? Let’s go.
Why This Recipe Slaps
This soup isn’t just good—it’s “cancel your plans because you’d rather eat this” good.
The gnocchi melts in your mouth, the chicken stays tender, and the creamy broth is basically a hug in a bowl. Plus, the crockpot does 90% of the work. You’re welcome.
Ingredients You’ll Need
- 1 lb chicken breast (boneless, skinless, because no one wants to pick bones out of their soup)
- 1 package (16 oz) gnocchi (store-bought is fine—we’re not judging)
- 4 cups chicken broth (low-sodium if you’re trying to adult)
- 2 cups heavy cream (or half-and-half if you’re feeling ~light~)
- 1 cup spinach (fresh or frozen, because greens make it ~healthy~)
- 1 small onion, diced (unless you enjoy biting into giant onion chunks)
- 2 cloves garlic, minced (or 3 if you’re fighting off vampires)
- 1 tsp thyme (because fancy)
- Salt and pepper (to taste, or until your ancestors whisper “enough”)
Step-by-Step Instructions
- Throw the chicken, broth, onion, garlic, and thyme into the crockpot. Set it on low for 4 hours.
Walk away. Binge a show.
- Shred the chicken. Use two forks or your hands if you’re feeling primal. Return it to the pot.
- Add the gnocchi and spinach. Stir gently unless you enjoy gnocchi casualties.
- Pour in the heavy cream. Let it cook for another 30 minutes on low.
Resist the urge to drink it straight from the pot.
- Season with salt and pepper. Taste it. Adjust. Repeat until perfection.
How to Store This Liquid Gold
Let the soup cool before transferring it to an airtight container.
It’ll last in the fridge for 3–4 days. For longer storage, freeze it for up to 2 months. Reheat on the stove or microwave, but add a splash of broth if it thickens too much.
Why This Soup Is a Win
It’s comfort food without the guilt (well, mostly).
Packed with protein, easy to customize, and perfect for meal prep. Plus, it’s cheaper than driving to Olive Garden every time you crave it. Your wallet thanks you.
Common Mistakes to Avoid
- Overcooking the gnocchi. They’ll turn to mush.
No one wants soup with sad, mushy gnocchi.
- Using full-sodium broth without tasting first. Salt is great, but nobody likes a salt lick.
- Adding the cream too early. It can curdle. Patience is a virtue, my friend.
Alternatives for the Adventurous
- Vegetarian? Swap chicken for mushrooms and use veggie broth.
- Gluten-free? Use GF gnocchi (they exist, and they’re awesome).
- Extra lazy? Use rotisserie chicken. We won’t tell.
FAQs
Can I make this soup on the stove?
Absolutely.
Sauté the onions and garlic first, then follow the same steps but simmer on low for about 20–30 minutes after adding the gnocchi.
Can I use milk instead of heavy cream?
You can, but it’ll be thinner and less rich. IMO, it’s worth the splurge for cream.
Why is my soup too thick?
You might have overcooked it or added too much gnocchi. Thin it with a little broth or water.
Can I add other veggies?
Go wild.
Carrots, celery, or even kale work. Just don’t blame us if it starts tasting ~too~ healthy.
Final Thoughts
This Chicken Gnocchi Soup is the ultimate comfort food hack—easy, delicious, and borderline addictive. Whether you’re meal prepping or just craving something cozy, this recipe delivers.
Now go forth and impress yourself. Olive Garden who?