Slow Cooker Copycat Olive Garden Chicken Gnocchi Soup

Instructions:

1. Combine ingredients in the slow cooker: Add the chicken breasts, chicken broth, diced onion, shredded carrots, diced celery, minced garlic, Italian seasoning, salt, and black pepper to the slow cooker. This mixture forms the flavorful base of the soup and allows the chicken to cook gently while infusing the broth.
2. Cook the soup: Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Slow cooking ensures the chicken becomes tender without drying out.
3. Shred the chicken: Remove the chicken breasts from the slow cooker and shred or chop them into bite-sized pieces. Returning the shredded chicken to the slow cooker helps distribute the protein evenly throughout the soup.
4. Add creaminess and gnocchi: Stir in the half-and-half and potato gnocchi. Adding the gnocchi at this stage prevents them from overcooking and becoming mushy, preserving their pillowy texture.
5. Prepare and add the thickener: Mix the cornstarch with cold water to create a smooth slurry, then stir it into the soup. This step thickens the soup, giving it a rich, creamy consistency without clumps.
6. Finish cooking: Cover and cook on HIGH for an additional 20 to 30 minutes until the gnocchi are tender and the soup has thickened. Cooking on HIGH helps the soup reach the perfect creamy texture quickly.
7. Add greens and cheese: Stir in the fresh baby spinach and grated Parmesan cheese during the last 5 minutes of cooking. This allows the spinach to wilt gently without losing its vibrant color and nutrients, and the cheese adds depth of flavor.
8. Serve: Ladle the soup into bowls and serve hot. Optionally, sprinkle extra Parmesan cheese on top for added richness.

Tips:

• For best texture, add gnocchi late in the cooking process to avoid over-softening.
• Use freshly grated Parmesan for a more pronounced and authentic flavor compared to pre-grated varieties.
• Adjust seasoning after adding the cream and cheese, as these can mellow the saltiness.
• If your slow cooker runs hot, check the chicken earlier to prevent drying.

Variations:

• Protein alternatives: Substitute chicken breasts with boneless skinless thighs for a richer taste and more tender meat.
• Vegetable additions: Add mushrooms or zucchini for extra texture and nutrition.
• Dairy-free option: Use coconut milk or a non-dairy cream substitute instead of half-and-half, and omit Parmesan or use a dairy-free cheese alternative.
• Spice it up: Incorporate a pinch of crushed red pepper flakes or smoked paprika for subtle heat and smokiness.

Storage:

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over medium heat to avoid curdling the cream. You may need to add a splash of chicken broth or water to loosen the consistency as gnocchi can absorb liquid during storage.

For longer storage, freeze the soup without the gnocchi for up to 2 months. When ready to eat, thaw overnight in the refrigerator, reheat thoroughly, and then add fresh gnocchi before cooking for 20–30 minutes until tender.

Note that freezing may alter the texture of the dairy and spinach, so fresh additions post-thaw are best for maintaining quality.

Enjoy your homemade slow cooker Olive Garden Chicken Gnocchi Soup as a comforting meal that combines creamy richness with wholesome ingredients. This copycat recipe brings restaurant-quality flavor to your table with minimal effort.