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Crockpot Chicken Gnocchi Soup (Olive Garden)


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Rate this recipe 4.3/5 (6 Votes)


  • 700 about 700 grams/1.5 pounds skinless chicken breasts
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 4 to 5 sticks of celery, chopped
  • 1 litre/about 4.5 cups good quality chicken stock
  • 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano
  • 1 can evaporated milk (mine was 400 grams/14 ounces)
  • 2 good tablespoons cornstarch dissolved in a little water
  • 1 (roughly) 450 gram/16-ounce packet potato gnocchi
  • 3 cloves garlic, peeled and crushed or chopped
  • 200 grams/7 ounces fresh spinach
  • salt and pepper to taste
  • order ingredients


Adapted from


Step 1

Place the chicken, onion, carrots, celery, stock and herbs in the crockpot and 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

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