Slow Cooker Chicken Gnocchi Soup Recipes

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SLOW COOKER OLIVE GARDEN CHICKEN GNOCCHI SOUP



Slow Cooker Olive Garden Chicken Gnocchi Soup image

Slow Cooker Olive Garden Chicken Gnocchi Soup is a creamy, lightened-up copycat recipe of the famous classic, made easy thanks to the crockpot!

Provided by Samantha Skaggs

Categories     Soup

Time 6h10m

Number Of Ingredients 14

1 1/2 to 2 pounds chicken breasts (3 to 4 large chicken breasts)
1 1/2 cups shredded carrots
3 cloves garlic (minced)
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon celery salt
1/4 teaspoon ground nutmeg
1 bay leaf
Salt and freshly ground black pepper (to taste)
5 cups chicken stock or broth
1 cup half-and-half
2 tablespoons cornstarch
1 (16-ounce) package potato gnocchi
1 cup chopped fresh spinach

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.

Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Protein 31 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 716 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SLOW-COOKER CHICKEN AND GNOCCHI SOUP



Slow-Cooker Chicken and Gnocchi Soup image

Enjoy this chicken and vegetables soup made using gnocchi, Progresso® chicken broth and baby sweet peas - a delicious slow-cooked dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h45m

Yield 6

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 cup julienne carrots (1 1/2x1/4x1/4-inch pieces)
1/2 cup chopped celery (1 medium stalk)
1/2 cup chopped onion (1 medium)
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
1 package (16 oz) gnocchi (not frozen)
1 package (9 oz) frozen baby sweet peas, thawed

Steps:

  • In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 60 mg, Fiber 4 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 5 g, TransFat 0 g

CHICKEN AND GNOCCHI SOUP



Chicken and Gnocchi Soup image

This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!

Provided by Christina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch
2 tablespoons cold water
2 cups half-and-half cream
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
  • Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
  • Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g

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