I am back with another soup recipe that we tried out last weekend on our Soup Sunday tradition. Chicken Gnocchi Soup from Olive Garden is one of my favorite soups of all time and since Shae isn’t a big fan of Olive Garden, I figured I would try to make it myself. Now, I didn’t attempt any copycat Olive Garden breadsticks, but I did throw in some biscuits in the oven that ended up being delicious dipped in the soup. This is a must!
Crockpot Chicken Gnocchi Soup
Recipe from Scrummy Lane (I changed a few things when I made it)
1.5 pounds chicken breast
1 yellow onion (chopped)
1 bag of sliced carrots
4 celery sticks (chopped)
4 cups chicken broth
1 Tbsp Italian seasoning
1 can evaporated milk
2 Tbsp cornstarch mixed in a little water
2 Tbsp minced garlic (we like a lot of garlic)
7oz baby spinach
salt & pepper
Before I made this, I already had my chicken boiled, shredded and seasoned to my liking. The recipe from Scrummy Lane says to add the chicken here, though. So, in your crockpot (with your crockpot liner) add in the chicken, carrots, celery, onion, Italian seasoning and salt and pepper. We are big on flavor so I add lots of seasoning at this point! Cook on high for four hours (or on low for six).
Shred the chicken up and then add your can of evaporated milk, the cornstarch (mixed with water) and package of gnocchi. Stir this and let cook. From here you will want to sauté the minced garlic for a few minutes and then add in the spinach until wilted. Add this mixture to your crockpot and you can actually eat it at this point, but I like to let it sit for 15-30 extra minutes. This really blends the flavors together and gets the gnocchi a little softer (personal preference).
Serve, salt & pepper to your liking, and enjoy! Also, do not forget the biscuits!