Chicken and Kale Gnocchi Soup
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5 from 1 vote

Slow Cooker Chicken and Kale Gnocchi Soup

Just like Olive Garden! Make a big pot of this favorite soup and your guests will be begging for the recipe.
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Soup
Cuisine: American
Keyword: Chicken and Kale Gnocchi Soup
Servings: 6
Calories: 458kcal
Author: Sarah Olson



  • lbs. boneless skinless chicken breasts
  • 7 cups chicken broth
  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 cup diced carrots
  • 1 garlic clove minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 16 oz. package gnocchi (found on the pasta aisle, refrigerated section, or freezer section)
  • 2 cups chopped kale
  • cups half and half


  • Add the chicken to a 6-quart slow cooker, set aside.
  • In a medium sized skillet set over medium-high heat on the stove-top, melt the butter. Add the onion, celery, carrots, garlic, basil, oregano, salt and pepper. Cook for 3-5 minutes until they are slightly softened. Add the flour and cook for 30 more seconds, add a few cups of the chicken broth and stir until the flour dissolves.
  • Add everything from the skillet to the slow cooker with the chicken, add the remaining chicken broth, stir. Cover and cook on LOW for 8 hours, without opening the lid during the cooking time. After the cooking time is up, cook the gnocchi as directed on the package in boiling water on the stove-top, add the kale to this pot and cook at the same time as the gnocchi, the kale will take about 4 minutes to cook. Drain the gnocchi and kale, add to the slow cooker.
  • Shred the chicken with 2 forks.
  • Add the half and half.
  • Stir.
  • Serve and enjoy!


Calories: 458kcal | Carbohydrates: 40g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 115mg | Sodium: 1610mg | Potassium: 937mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6314IU | Vitamin C: 51mg | Calcium: 159mg | Iron: 5mg