Chicken Gnocchi and Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 352.3
  • Total Fat: 7.0 g
  • Cholesterol: 41.5 mg
  • Sodium: 1,774.2 mg
  • Total Carbs: 55.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 17.2 g

View full nutritional breakdown of Chicken Gnocchi and Veggie Soup calories by ingredient


Introduction

This is a copy-cat recipe of Olive Garden's soup.
Change up the spice amounts to your liking. This is a copy-cat recipe of Olive Garden's soup.
Change up the spice amounts to your liking.
Number of Servings: 16

Ingredients

    5 cup Campbell's low sodium chicken broth
    5 cup Campbell's Cream of Chicken Soup (98% fat free)
    10 serving Chicken, Perdue Chicken breasts
    10.5 serving Del Monte Sliced Carrot (by KAYCEE999)
    1.5 large Onions, raw
    2 cup, diced Celery, raw
    2 cup Spinach, fresh
    9 cup De Cecco Potato Gnocchi (by CHARBIEDOLL)
    6 tsp Italian Herb Seasoning - McCormick (by JCO0715)
    4 serving Clove of Garlic (by BCOH1478)
    2 can (13 oz) Milk, canned, evaporated

Tips

If you like a thicker soup, you can always add cornstarch/water or flour into the mix to thicken it up


Directions

I make this in two (2) crockpots - a 6 quart and a 4 quart. It is a huge hit so even with this amount there is never any left overs!

1) Cook chicken on the grill or in the oven
2) Line crockpot(s) with crockpot liners for easy clean up.
3) Add all ingredients minus the spinach, evaporated milk and the gnocchi.
4) Allow to cook on high for 3 hours or on low for 6 hours
5) Then shred the chicken in the pot and add the gnocchi, evaporated milk and spinach.
6) Cook on low for another hour or on high for another 30 minutes. Any longer than this and the gnocchi gets soggy.



Serving Size: makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user ZIONGAMMA.