Chicken gnocchi soup is hearty and full of flavor from juicy chicken, potato gnocchi, and tender veggies. It can be made on the stove top or in a slow cooker.
POST UPDATED! New pics – because this one is worth making again and again.
Now, back to this soup.
Apparently, a version of this chicken gnocchi soup used to be served at The Olive Garden. It’s since been replaced by the Zuppa Tuscano soup. Personally, I like this soup better.
I made this chicken gnocchi soup in a crock pot and let simmer for a while, adding the gnocchi and spinach towards the end when we were getting ready to serve it.
Now, I need to go stock up on some meat. Lots and lots of meat.
Oh, and please let me know what you think of this chicken gnocchi soup recipe.
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Slow Cooker Chicken Gnocchi Soup
- 1 cup chicken breasts diced and cooked (can use canned chicken or turkey)
- 4 Tbsp butter
- 4 Tbsp olive oil
- 1 quart half and half can use evaporated milk
- 1 14 ounce can chicken broth
- 1/2 cup celery sliced
- 1/4 cup flour
- 2 garlic cloves minced
- 1 cup carrots shredded
- 1 medium onion diced
- 1 cup fresh spinach coarsely chopped
- 1/2 tsp dried thyme
- salt and pepper to taste
- 16 ounce package gnocchi
In a large stockpot, saute the onion, celery and garlic in the butter and olive oil.
When the onion is clear, add the flour and form a roux.
Stir and cook a minute. Add the half and half.
Meanwhile, in another pan, cook the gnocchi.
Add the carrots and chicken to the stockpot with the roux. Stir often.
When it gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.