Crockpot Chicken Gnocchi Soup Olive Garden Recipe 435

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.

EASY CROCKPOT CHICKEN GNOCCHI SOUP (OLIVE GARDEN COPYCAT, WITH PRESSURE COOKER)

Steps:

• Place the chicken, onion, carrots, celery, garlic, stock and herbs in the crockpot and cook on low for six hours minimum (or high for four). If you prefer to use an electric pressure cooker/Instant Pot, cook for 10 minutes on high pressure (70kpa), then quick pressure release (either instant or auto quick which takes 5-10 minutes in my pressure cooker).
• At the end of the cooking time, shred the chicken in the pot with two forks.
• Stir in the evaporated milk, cornstarch/water, and gnocchi (no need to cook it first). Bubble on 'high' until the soup has thickened a little and the gnocchi is cooked (a few minutes). If cooking in a pressure cooker, use the saute function instead.
• Wilt the spinach into the pot, grind in plenty of salt and pepper to taste, then serve.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!

OLIVE GARDEN CHICKEN GNOCCHI SOUP

Steps:

• Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).
• Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
• Stir in chicken broth gradually (one cup at a time).
• Stir in half and half.
• Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
• Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.

CHICKEN & GNOCCHI SOUP (COPYCAT OLIVE GARDEN) RECIPE - (4.5/5)

Steps:

• In a large stock pot heat olive oil & saute chicken breasts. Season with a little salt & pepper. Cook until mostly done (very little pink showing.) 6 Add butter until melted & then add the onion, celery, garlic & shredded carrots. Cook until onion is translucent. Add flour to absorb the liquid from the butter which will form a roux. Stir well. Add the half & half and chicken broth. Stir until it comes to a boil. Allow to simmer while you cook the gnocchi in another pot of boiling water until dumplings float (3 minutes.) Drain & set aside. (*You could possibly just add the gnocchi to the pot of soup, but it might thicken the soup too much & be slightly starchy.) Add spinach, thyme & cooked gnocchi to the pot of soup. Taste & adjust seasoning with salt & pepper. Serve hot. *If the soup is not thick enough, add 1-2 Tbsp cornstarch mixed with just enough COLD water to stir it smooth. Add to the HOT soup & wait for it to boil to thicken up.