This Crockpot Chicken Gnocchi Soup is super easy to throw together and tastes very similar to the coveted Olive Garden recipe with carrots and celery! I love how inexpensive this recipe is to make with simple ingredients. Pair it with a garlic bread stick for an easy weeknight meal.
This is not the first time I’ve attempted to create this recipe. I made a version of it last year, but considered it to be a bit of a fail. The seasonings seemed to be off and I put way too much chicken in the crockpot. Everything seemed to fall into place this time around and I’m left wondering where the heck did it all go?
I literally, only got about 1/3 of a cup of soup and found nothing but a couple of gnocchi in the crockpot when I went back for more later. Very tricky indeed! Perhaps, I should get another crockpot and double the recipe if my family is going to conveniently be over next time I make it.
This week continues to be of disastrous proportions! My daughter has been sick for over a week now and had to go back to the doctor again for a stronger antibiotic for an ear infection. Oh, and her eye is looking pink again along with a fever. Yikes, the OCD in me is coming out strong. I spent much of my evening disinfecting surfaces after a few too many lattes. The urge to put a couple shots of Baileys in another one are strong.
I use my crockpot like crazy in the wintertime and also love to make, Creamy Tortellini Spinach and Mushroom Soup. This one, is equally as good and is a great vegetarian option. I’m off to riffle through my liquor cabinet and pray that everyone isn’t sick for the holiday.
FAVORITE DINNER IDEAS
I NEED A COCKTAIL RIGHT NOW
This easy, Crockpot Chicken Gnocchi Soup is the perfect weeknight meal with carrots and celery.
- 2 Boneless Skinless Chicken Breasts
- 1/2 C. Yellow Onion; finely diced
- 1 C. Celery; thinly sliced horizontally
- 1 C. Carrots; cut into thin vertical strips
- 4 C. Chicken Broth
- 2 C. Milk or Half and Half
- 2 Tbsp. Butter
- 4 Cloves Garlic; minced
- 2 Tsp. Poultry seasoning
- 1 Tsp. Thyme
- 1 1/2 Tsp. Garlic Powder
- 1/4 C. Flour
- 1/2 C. Grated Parmesan
- 17.6 oz. Potato Gnocchi
In a skillet, melt butter on medium/high heat.
Add onion, minced garlic, carrots and celery.
Season with salt and pepper.
Sprinkle with thyme and saute for around 3 minutes until onion becomes translucent.
Add vegetable mixture to the bottom of a crockpot.
Top with uncooked chicken breasts.
Sprinkle tops of chicken with poultry seasoning, salt and pepper.
Add chicken broth.
Cook on High heat for 3 hours.
Remove chicken from crockpot and cut into small cubes. Return chicken to the crockpot and add the gnocchi.
Lightly whisk flour into the milk and add to the crockpot. Lightly stir, add garlic powder, cover and cook on low heat for 30 minutes.
Add parmesan cheese and lightly stir. Continue cooking on low heat with the lid removed for around 10 minutes before serving.
You can repeat the process of adding additional flour and milk until desired thickness is reached. Milk is a healthier option, but Half and Half can be substituted for a richer flavor.