Best Crockpot Chicken Gnocchi Soup Olive Garden Recipe 435 Recipes

SLOW COOKER OLIVE GARDEN CHICKEN GNOCCHI SOUP

Steps:

• Arrange chicken breasts in the bottom of a large (6-quart) slow cooker. Add carrots and garlic on top, then sprinkle with parsley, basil, celery salt, nutmeg, and bay leaf. Season with 1/4 to 1/2 teaspoon salt (depending on the saltiness of your chicken broth) and freshly ground black pepper. Pour chicken stock/broth over ingredients in slow cooker, cover with lid, and cook on LOW for 6 to 8 hours or until the chicken is tender.
• At the end of the cooking time, remove the chicken to a cutting board and discard the bay leaf. Using a fork, whisk the cornstarch into the half-and-half until dissolved and then stir the slurry into the soup, along with the gnocchi. Cover the slow cooker and increase the heat to HIGH.
• Chop or pull the chicken into bite-sized pieces. Stir it back into the slow cooker, cover, and continue to cook for 15 to 30 more minutes, until the gnocchi is cooked through and the soup is thickened. Just before serving, stir in the chopped spinach and cover for a few more minutes until wilted. Adjust the seasonings, to taste, with additional salt and pepper (if needed) and serve immediately.

CROCKPOT CHICKEN GNOCCHI SOUP (OLIVE GARDEN) RECIPE - (4.3/5)

Steps:

• 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