This delicious crockpot chicken gnocchi soup has it all – it’s creamy and comforting, it’s low calorie, and you need just 20 minutes to prepare it. Whether you know and love Olive Garden’s creamy chicken and gnocchi soup or not, you’ve got to try this easy copycat version! Prefer to make the soup in your pressure cooker? I’ve got you covered there too!
Why you’re going to love it
Looks good, right? So let’s just dive right in (with a big spoon) and find out why this dreamy, creamy easy chicken and gnocchi soup might just be your new favourite crockpot (or pressure cooker!) chicken soup recipe…
- If you’ve ever had a similar soup at Olive Garden, this recipe will teach you to make your own version. I can’t promise it will be EXACTLY the same, but it’s close. If you haven’t tried it, make it anyway and find out what all the Olive Garden soup fuss is all about.
- Thanks to the evaporated milk you use (rather than cream), this is a LIGHTENED UP creamy soup.
- There are just 7 main ingredients in this soup. You see – so easy.
- You make it in your slow cooker with only 20 minutes hands-on time. So why not chop up your vegetables the night before and then throw them in the pot with chicken and stock/broth in the morning for an effort free and delicious dinner?
- Had a craving for this Olive Garden chicken soup at work? No worries – just make the recipe in your Instant Pot / electric pressure cooker when you get home instead.
- This is a very balanced but substantial meal. It’s packed with nutritious vegetables: carrots, celery, onion, spinach. It’s got protein (hello delicious shredded chicken). And let’s not forget those cute little potato dumplings aka gnocchi carbs!
So what’s gnocchi and how do you make it?
As gnocchi is usually right next to the fresh pasta at the supermarket, you might be wondering… erm, is gnocchi a type of pasta? Or is it a sort of potato?
As traditional gnocchi is made from mashed potato, flour, egg and sometimes cheese, it’s actually more like a kind of dumpling.
In fact, in Italian, gnocchi means ‘lumps’. I’m sure this sounds more appetizing in Italian though than it does in English!
Most people boil gnocchi but my favourite way to eat it is to bake it, like in this 30-minute gnocchi with sausage, peppers and tomatoes recipe. Or try pan frying potato gnocchi – they end up almost like crispy little roast potatoes like in this amazing pan fried gnocchi with cherry tomatoes recipe.
For this gnocchi soup recipe, I either buy a good quality ready made gnocchi from the supermarket, or I make my own. It’s actually pretty easy to make gnocchi. I usually use the ricotta gnocchi recipe in this post which is super quick because I don’t use any potatoes – just ricotta cheese, flour, egg, and parmesan cheese!
Whether you buy gnocchi or make it, you know it’s ready when it floats to the top of the soup!
What ingredients you need
I really wanted to keep the ingredients down to a minimum so that it’s a really easy win of a meal. But I wanted to make sure that it still has plenty of flavour.
So… these are the main ingredients in my soup, plus oil for sauteing and salt and pepper for seasoning, of course:
- 4 kinds of vegetables: carrots, onions, celery and spinach
- garlic and Italian herbs (for some good but simple flavour)
- chicken breasts (the best quality I can find)
- chicken broth / stock (again, I try to stick to really good quality)
- evaporated milk (so it’s creamy but lightened-up!)
- cornstarch mixed with a bit of water for thickening the soup
- gnocchi (of course!) – either homemade or store bought. To be honest I usually buy my gnocchi ready made, but I look for a good quality brand.
Pro tip: As there are only a few ingredients, I try to use the BEST QUALITY INGREDIENTS I can find. I particularly like to buy good quality chicken and organic vegetables, and use good quality stock/broth (if I have some homemade, all the better!).
You can find other recipes for copycat Olive Garden soup recipes online, but many of them have a much longer ingredients list. There are just 7 MAIN INGREDIENTS in this soup!
How to make it in the slow cooker or electric pressure cooker
Photo 1: Chop the vegetables (carrots, celery, onion, garlic – everything apart from the spinach) and get all the other ingredients ready to go. So measure out the stock/broth, wash the spinach, get the herbs out of the pantry…
Throw the chopped vegetables, garlic, chicken and stock/broth into the slow cooker or instant pot. Slow cooker: cook for about 6 hours on low. Instant Pot/electric pressure cooker: 10 minutes on high, then let the pressure release naturally for 5 minutes (on my pressure cooker I use the ‘auto quick release’ setting which takes about 5 minutes).
Photo 2: After the cooking time is up, grab two forks and shred the chicken in the pot.
Photo 3: Now it’s time for the lightened-up creamy magic to happen! About half an hour before you want to eat, stir in a can of evaporated milk, some corn flour/cornstarch mixed with water (for thickening!) and the gnocchi. Replace the lid of the crockpot, turn it to high and let it bubble away for a few more minutes to cook the gnocchi and let the cornstarch do its thing. If you’re using your pressure cooker just use the saute function here.
Photo 4: Stir in a bag of spinach and let it wilt into the soup.
Photos 5 and 6: Season to taste and serve!
More things to know (recipe FAQ)
After much testing of this recipe over the years, I finally decided that 3 tablespoons of cornflour gives you the perfect thickness.
If you’d prefer your soup to be more like a hearty chowder or casserole, just add a tablespoon or two more of cornflour.
If you’d prefer a much thinner soup, simply reduce the cornflour to just 2 tablespoons.
The soup is lovely heated up the next day, but I sometimes find some of the liquid is soaked up by the gnocchi in the fridge. Simply add a bit of water to thin it out again to your liking.
Mostly, we just eat it as it is (it’s a wonderful one pot meal!), but if you want to serve some toasted bread with it go ahead! This 2-minute toasted bread with olive oil and salt is my favourite.
Yes, no problem! Cook for the same amount of time if using your crockpot. If using your pressure cooker / Instant Pot, you can reduce the cook time to 8 minutes if using thighs.
Yes! The cook time won’t change if you’re using your slow cooker.
Here’s a handy guide for using frozen chicken when cooking the soup in your pressure cooker / Instant Pot:
For frozen chicken breasts: cook for 14 minutes on high pressure and release pressure for 5 minutes (I use the ‘auto quick’ setting on my electric pressure cooker).
For frozen chicken thighs: cook for 10 minutes on high pressure and then release pressure for 5 minutes.
If you happen to have a whole load of cooked chicken to use in the soup instead, I’d suggest adding it in at the end with the evaporated milk. This will give it enough time to reheat properly without overcooking and becoming tough.
Yes again. Just defrost the spinach, then squeeze out any excess water before stirring into the soup.
Although the recipe states to cook on low for 6 hours, your gnocchi soup will be fine left cooking all day. Out at work for 8, 9 or even 11 hours? No worries!
Once you’ve added the cornflour, gnocchi and spinach and the soup has bubbled and thickened, it’s also fine to leave the soup on the ‘keep warm’ setting for a while until you’re ready to eat.
Absolutely. Reheat either in a saucepan or in the microwave at 50% power (so the chicken doesn’t get tough!). See how it looks when it’s reheated, but feel free to add a drizzle of milk or water if it’s looking too thick.
You can freeze for up to 3 months. Simply let defrost, then reheat as above.
How to make your soup taste better than Olive Garden’s!
I say this with my tongue in my cheek. But I truly don’t think you need a ton of fancy ingredients to get a meal that tastes just as good.
In my very humble opinion, all you need to do is use the VERY BEST QUALITY ingredients you can find and/or afford.
In other words:
- local fresh and in-season vegetables. Organic if you can find or afford them.
- fresh and/or organic supermarket chicken stock / broth or homemade stock. How do you make homemade chicken stock? Sometimes, instead of throwing away a roast chicken carcass, I place it in my electric pressure cooker with: half an onion, some (unpeeled) garlic cloves, a carrot, a bay leaf, salt and pepper and some fresh or dried herbs. Then I pour water over (until everything is just covered) and cook on high pressure for 40 minutes. I then let it cool, strain and freeze for the next time I want to make this chicken soup (or these amazing Greek potatoes)! [No worries if you don’t have a pressure cooker. just simmer for 4 hours on the stove top or cook it on low for at least 8 hours in your slow cooker.]
More easy slow cooked meals
- slow cooker Korean chicken
- perfect Thai chicken and butternut squash curry (stove top, slow cooker or pressure cooker!)
- easy slow cooked Greek lamb with lemon garlic potatoes (oven or slow cooker!)
- Thai pumpkin and red lentil soup (vegetarian and delicious!)
More easy comfort food
- 30 minute Greek macaroni cheese (another lightened-up recipe using evaporated milk)
- Fan of the Mediterranean diet? Or just like chicken casseroles? You have to try this Mediterranean stove top chicken casserole (make it on the stove top or in your slow cooker or pressure cooker)
- creamy lemon chicken orzo soup (a bit like this gnocchi soup, but it’s a stove top recipe ready in just 30 minutes!)
- samosa pie (Like samosas? You’ll love samosa pie!)
- Swedish meatballs!
- pasta alla norma (delicious eggplant and tomato pasta)
- Or check out all of Scrummy Lane’s easy meal ideas!
Last but not least: Need a quick and easy dessert to serve after this meal? Here are 11 really easy dessert recipes (6 ingredients or less).
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Easy crockpot chicken gnocchi soup (Olive Garden copycat, with pressure cooker)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 1.5 pounds chicken breasts skinless boneless (3 medium to large)
- 1 onion large, chopped
- 2 carrots peeled and sliced
- 4 sticks celery chopped
- 3 cloves garlic peeled and crushed or chopped
- 4.5 cups chicken stock (US=chicken broth)
- 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano (or Italian seasoning)
- 14 ounces evaporated milk (1 can)
- 3 tablespoons corn flour dissolved in a little water (US=cornstarch)
- 16 ounces gnocchi
- 7 ounces spinach (baby spinach)
- salt and pepper to taste
Instructions
- 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.
Jen says
Can I use frozen gnocchi? Do I need to cook first or defrost it?
Thank you!!!!
Helen says
Hi Jen! Yes you can definitely use frozen gnocchi! You don’t need to defrost it first – in fact I’d say don’t. The half hour the gnocchi is in the soup is plenty to let it defrost and cook if not already cooked. Enjoy!
Michelle says
This is the most delicious, easy, crockpot soup I’ve
ever made! Thank you so much for such a great go to recipe! I’ll make it again and again!!
Helen says
I’m so happy to hear this, Michelle! Thank you for letting me know and getting my Monday morning off to a good start! I hope you find some more equally as yummy recipes on the site soon! And do let me know if there’s anything I can do for you. 🙂
Sammy says
It doesn’t say how much of each ingredient to use or how many it serves… help?
Helen says
Hi Sammy! Just scroll right down to the printable recipe card. You can choose to view the ingredients in either cups/ounces or metric (grams). Good luck!
Nicole says
This is one of my favorite soups! I had it at Olive Garden last time I was there, and it’s better when I make it at home. Soooo good!
Helen says
Hi Nicole! So glad you like it! Thanks for the feedback 🙂
Helen says
Hi McKenzie! The key to this recipe is to use really high quality ingredients – so the best chicken you can afford, good quality broth etc. Also to season it really well – so keep tasting until it tastes good. I always try to use as few ingredients on this site as possible while still keeping the recipes really tasty. Having said all this, this recipe just might not be the one for you. I hope you find one you like better. Thanks for the feedback anyway though – it may be helpful for others to know! All the best. 🙂
Meg says
Shelby,
Shouldn’t you have the actual recipe since you worked there? Hmmmm
Helen, I think this soup is great. Thanks and sorry about the internet trolls….
Helen says
Thanks Meg! And thank you for your support! I’m so glad you enjoyed it! That’s OK – I realise some recipes aren’t for everyone. I always reduce a recipe to its simplest form while still attempting to keep it tasting delicious. I think this is a pretty delicious soup but it’s important to make sure it’s seasoned properly and you use really good quality ingredients. Thanks again and have a great day!
Helen says
Hi Shelby. No problem at all. I hope you find a version you like better 🙂
Michelle says
Made this in crock pot but forgot to put in refrigerator. Is it still safe to heat up and it??
Helen says
Hi Michelle! It would depend how long you left it in the crockpot for. If you left it out of the fridge for a really long time I’d be inclined to play safe and put it down to experience. If it was just an hour or two it should be OK but check with a food safety source just to be sure! Sorry, Michelle – you must be disappointed but these things happen to us all sometimes. I hope you eventually get to try this!
Megan says
Do you cook the gnocchi or will it cook in the soup?
Helen says
Yes, it’ll cook in the soup, Megan. Hope you enjoy it!
Melanie says
I’m cooking this tonight in my instant pot! how do I prepare the soup if the chicken is precooked?
Helen says
Hi Melanie! So glad you’re going to give this a try! I’d suggest adding the cooked chicken in at the end with the evaporated milk etc. That will give it enough time to heat up thoroughly but not overcook. Enjoy!
Olivia says
Hi Helen,
I’m cooking this tomorrow in the crockpot while at work. Is it okay to cook on low for more than 6 hours?
Thanks, I can’t wait to try!
Helen says
Hi Olivia! Yes, that should be absolutely fine. The chicken will be lovely and tender and very easy to shred with 2 forks. 6 hours is just the minimum really. I’m literally just about to update this post, so will add that info to the notes. Good luck – I hope you enjoy it!
Audrey Howell says
I veganized this using Aldi’s vegan chikn strips and Ripple plant based half and half and oh my!!! It’s the bomb! I’m scarfing it right now! Thank you so much for this recipe!
Helen says
Really interesting, Audrey! I’m so glad you enjoyed it, and thank you so much for letting me know how you adapted it!
Ally says
I completely forgot to by gnocchi? Thoughts on how I could adjust and add egg noodles instead? Thanks!
Helen says
Hi Ally! I think egg noodles will work just fine. What I’d do is take the lid off your soup at the end of the cooking time, turn the crock pot up to high and add the noodles for the length of time stated on the packet (10 mins? 15 mins?). Just test at the end of cooking of course, and you should be good to go!
Jamie says
I’m surprised at some of the negative reviews. I made this exactly as the recipe says for a family Christmas (I actually doubled the recipe), and EVERYONE loved it, including the kids! I thought it was so DELICIOUS! Thank you for posting this recipe, we love it!!!
*And for people who want it more soupy, just add more milk as stated in the recipe notes. We added a lot of milk to make it thinner, and it was great!
Helen says
Hi Jamie! Thank you so much for bothering to come back and leave your feedback. This definitely gets mixed reviews but I think it’s just one of those recipes that some people will like, and others not so much 😉
That’s OK with me, but I’m so glad you all thought it was delicious. Thank you again – really appreciate it!
Helen says
Hi Brittany, I’m disappointed that you didn’t think much of this recipe of course, but thanks all the same for leaving your honest feedback. I do tend to veer a little more towards healthier recipes on my blog, and using as few ingredients as possible to fit with my quick and easy focus. I didn’t change this recipe too much from the originals I based it on, however. As for the thickness, there’s a note in the recipe about thickening the soup if you prefer it thicker, or I usually find the leftovers are thicker the next day. Good luck with finding the recipe you like better!
Oh, and thank you for the tips for cooking on the stovetop. I will have to try that!
Sara says
I’m not sure what I did wrong, but mine turned out super runny. I added a couple more tablespoons of cornstarch but it would not thicken. I didn’t want to add anymore in fear of making it feel gritty. I had the crockpot on high, but does it need to boil in order for it to thicken? I’d love to try it again, I just wish I knew how to make it thicker. I was really wanting more of a chowder.
Helen says
Hi Sara! Oh what a shame it didn’t end up exactly as you were wanting it to! Actually the first time I made this it was a bit too thick for our liking (husband called it chicken gloop!) which is why I played around with making it thinner. I think it really depends on a lot of things – your slow cooker, the length of cooking, when you eat it etc. I’d suggest adding a bit more corn starch at the beginning when you put the slow cooker on, and also a bit less broth/stock, and see how that goes.
I also find the soup’s a lot thicker the next day after being in the fridge overnight, so you could try making it the day before.
If all else fails you can pour the soup into a pan and boil it vigorously for a while before serving. That would thicken it up.
I hope those tips help – good luck!