This Crockpot Chicken Gnocchi is delicious, comforting and is the perfect meal for guests! Serve with a side salad and crusty bread. Yum!
I love everything about a good soup recipe, and this one is really, really good! I also love finding recipes that are easy to share with others, and you won't find many other meals that can comfort just about anyone quite like this chicken gnocchi can!
Gnocchi are dumplings made from flour, potatoes and eggs. They're soft, chewy and bit-sized...PERFECT for soups, casseroles and one-pan skillet recipes. At Olive Garden, the Chicken Gnocchi soup is my favorite thing on the menu. Add in a couple of their garlic breadsticks, and I'm one happy girl!!
The struggle comes from living about 35 minutes away from the nearest Olive Garden, so usually, when I'm craving something from their menu, I have to make it myself. I'm glad I chose that option this time because I think this Crockpot Chicken Gnocchi Soup has the slight edge over OG's! Meals don't get any easier to prepare than in a crockpot, either.
Toss the shredded rotisserie chicken in the crockpot with the onions, carrots, celery, fresh herbs, spices and chicken broth and let it all cook for a few hours while you're at work or taking care of the "to-do" list.
At this point, most of the work is done! For the last 45 minutes, you'll stir in a little cornstarch, half & half, evaporated milk & the gnocchi to let the soup thicken and the gnocchi dumplings soften a little. Once the gnocchi are soft, turn off the heat and stir in some crumbled bacon and spinach, and it's ready to enjoy!
Don't forget to scoop some out to take to a sick friend, a new mother, or someone who could use a little pick-me-up. They'll be grateful you did!
Tip: Add additional broth if desired. Also, these leftovers refrigerate very well! The gnocchi will soak up some of the liquid over night, so you may want to add a little broth as you reheat.