Slow Cooker Olive Garden Chicken & Gnocchi Soup You’ll Love
This slow cooker Olive Garden Chicken & Gnocchi Soup is a healthier, protein-packed version of the classic, made with fresh ingredients and creamy broth for an irresistible comfort food dinner.
I enjoy making this copycat Olive Garden Chicken & Gnocchi Soup because it combines the cozy, restaurant-quality flavors we all crave but with the nourishing ingredients we have at home (and have even harvested from our garden). It’s packed with protein from the chicken and cottage cheese, providing my family with a comforting and balanced meal that feels like a treat without being heavy. Plus, the slow cooker does most of the work for me, so I’m able to focus on other things while it simmers to perfection. We love to pair it with easy overnight bread or delicious yeast rolls!
What is Slow Cooker Copycat Olive Garden Chicken & Gnocchi Soup?
This healthier version of the beloved Olive Garden Chicken Gnocchi Soup is a protein-packed, slow-cooked delight. It combines chicken tender thighs, nutrient-rich vegetables, and creamy, flavorful broth infused with fresh herbs and spinach. For an extra boost of protein and richness, it’s made with low-fat cottage cheese. Making it yourself means you get all the delicious goodness of the classic soup without the extra ingredients and preservatives!
Why make this Slow Cooker Chicken & Gnocchi Soup?
This slow-cooker adaptation of the Olive Garden favorite simplifies the cooking process without sacrificing flavor or nutrition. Because it’s a set-it-and-forget-it meal, it’s a perfect recipe for cozy nights. It also pairs well with an easy overnight sourdough loaf! Here are a few more reasons you’ll want to try it:
- It’s protein-packed. Cottage cheese and chicken add a protein boost, making this a nourishing and filling meal.
- It’s easy to prepare. It’s made in the slow cooker, so you can set it and forget it until dinnertime—perfect for busy weeknights!
- It’s a family favorite. This creamy, hearty soup appeals to everyone, especially those who love the Olive Garden original.
- It’s customizable. You have the freedom to adjust the ingredients to make it vegetarian, lower-calorie, or even more rich in flavor.
- It’s perfect for meal prep. Make it ahead of time and enjoy the flavorful leftovers throughout the week. I recommend keeping the gnocchi separate, though, so it doesn’t make the soup too starchy.
Slow Cooker Chicken & Gnocchi Soup Ingredients
- Chicken thighs: You can easily use chicken breast if you prefer.
- Olive or avocado oil
- Butter: This is to make the roux. If you prefer, you can use more avocado or olive oil instead.
- Onion
- Celery
- Garlic: If I have time, I like to roast a whole bulb of garlic! This gives a richer flavor to the dish, but it is completely optional.
- Carrots: Use shredded carrots for a time saver, or chop your own.
- All-purpose flour: This is for the roux that helps thicken the soup. You can also easily use a gluten-free flour (and gluten-free gnocchi!) to make this recipe GF.
- Low-fat cottage cheese: We buy the Nancy’s Organic products from Azure Standard.
- Half and half or heavy cream
- Chicken bone broth: I like to add bone broth for extra nutrients! My go-to brand is Kettle & Fire from Thrive Market, but you can use what you like. Vegetable broth also works well.
- Spinach: Fresh or frozen, either will work wonderfully!
- Thyme, salt, and pepper
- Gnocchi: I’m a big fan of the frozen gnocchi from Trader Joe’s. You could also make your own! I recommend cooking the gnocchi separate and adding it to your soup. Alternatively, you can throw it in the slow cooker at the end of the cook time!
- Parmesan cheese: I’d recommend buying a block of Parmesan and grating it yourself. It’s fun, elevates the dish, and tastes better!
Slow Cooker Chicken & Gnocchi Soup Variations
- Make it on the stovetop. No slow cooker, no problem! Make this recipe on the stovetop instead. Or use an InstantPot with the tempered glass lid!
- Use chicken breasts: For a leaner option, substitute boneless, skinless chicken breasts instead of thighs.
- Make it extra rich: Use heavy cream instead of half and half for a richer sauce.
- Go vegetarian: Omit the chicken and add an extra cup of spinach and diced zucchini instead.
- Increase the creamy goodness: Omit cottage cheese and use 32 oz. total of half and half for a creamier broth.
I hope you love this recipe!
Copycat Olive Garden Chicken & Gnocchi Soup
Make this creamy, protein-rich version of Olive Garden Chicken & Gnocchi Soup in your slow cooker!
Ingredients
- 1 lb. boneless, chicken thighs, cut into cubes
- 2 Tablespoons olive or avocado oil
- 4 Tablespoons butter
- 1 medium onion, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 Tablespoons all-purpose flour (or gluten-free flour)
- 16 oz. low-fat cottage cheese, blended til creamy
- 16 oz. half and half or heavy cream
- 2 cups chicken bone broth
- 1 cup fresh spinach
- 1 teaspoon dried thyme
- Salt & pepper to taste
- 1 (16oz) package Gnocchi
- Freshly grated parmesan
Instructions
- In a skillet, heat olive oil over medium heat. Add the cubed chicken thighs and season with salt and pepper. Sauté until the chicken is slightly browned but still pink in the center.
- Place the partially cooked chicken, diced onion, celery, garlic, and diced carrots into the slow cooker.
- To make the roux, use the same skillet, melt the butter, and add the flour. Stir continuously for about 1-2 minutes to form a roux, then transfer it to the slow cooker.
- Pour the blended cottage cheese, half-and-half, and chicken bone broth into the slow cooker. Stir to combine all ingredients well.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken and vegetables are tender and flavors meld.
- In the last 30 minutes of cooking, stir in the fresh spinach, dried thyme, and gnocchi. Increase heat to HIGH. Continue to cook until the gnocchi is soft and floating.
- Taste, adjust with additional salt and pepper if needed, and serve hot with freshly grated parmesan on top.
Notes
- For a leaner option, substitute boneless, skinless chicken breasts for thighs.
- Use heavy cream instead of half and half for a richer sauce.
- Omit the chicken, use vegetable broth, and add an extra cup of spinach and diced zucchini for a vegetarian version.
- No cottage cheese? Omit it, and use 32 oz. total of half and half.
- Cooking the gnocchi directly in the slow cooker may make the soup a bit starchier, but it does save time and an extra pot! Alternatively, you can cook the gnocchi in a separate pot and add it to the bowls. I recommend doing this if you want to have leftovers, as leaving the pasta in the soup in the fridge will increase the starchiness of the the soup.
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