I’m not sure there’s anything better than a warm bowl of soup on a cold day. I rarely have the time to have a pot simmering all day, though, so slow cooker soups are some of my favorites. And slow cooker chicken and dumplings was particularly awesome to come home to after a long day.
Using a combo of fresh and pre-prepared ingredients gives you the best of both worlds here. The cooking sauce and frozen gnocchi cut down prep time considerably and make this a great dump-and-go recipe, while the fresh vegetables elevate the taste to make it stand apart from canned soups. This quick version is great if you’re craving homemade chicken and dumplings, but don’t have time to fix them.
Served up with a big hunk of crusty bread for dinner, it’s an excellent fall meal.
Ready to get started? Here’s what you’ll need:
A note from Tiffany: I made this tonight and it is awesome! I couldn’t find the Progresso Recipe Starter, so I made some adjustments. I also doubled the recipe. I used 3 cans broth, 2 cans cream of chicken soup, and added 3 cloves of garlic too. I also made it on the stove, since I didn’t get it in the crockpot earlier. Never be afraid to adjust and substitute!
Slow Cooker Chicken & Gnocchi Soup
- 1 can Progresso Recipe Starters Cooking Sauce Creamy Roasted Garlic Flavor
- 12 oz. chicken broth
- 1 c. chopped carrots
- 1/2 small onion diced
- 2 c. cooked shredded chicken breast
- 8 oz. frozen potato gnocchi
- 1 T. Italian seasoning
- 1 c. baby spinach chopped
- In your slow cooker, whisk together the Progresso Recipe Starter and chicken broth until well combined. Stir in chopped carrots, diced onion, shredded chicken, gnocchi and Italian seasoning.
- Cook on low for 6-8 hours.
- A half hour before serving, stir in chopped spinach. If soup is too thick, stir in some additional chicken broth; if too thin, vent the lid for the last half hour.
Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.
How timely! My daughter and I ate at Olive Garden on Sunday afternoon and she had this soup. She said she wanted to find a recipe for it. THANKS! 😉
I was just thinking this looks like my favorite soup from Olive Garden! Cant wait to try….thanks!!
I love your recipes and weekly menus. Only thing is, I never know how many the recipe serves. Is there a way you could list that too, as it would be helpful when I’m planning for company.
Awesome recipes!!!! Keep up the good work.
This looks great! I was unable to find the frozen gnocchi at my grocery store. Do you think it would work with the potato gnocchi from the pasta aisle?
Emily, I think that would work. Just adjust the recipe to the different cooking instructions for the gnocchi.
This is by far my favorite! It seems I’ve been making it every week and no one has gotten tired of it yet.
I know this is a long time since you posted…….but I made this the other night and everyone loved it. No changes and no complaints…..Adding to my rotation.
Looks good, but what about us that don’t live in the States – here in Australia I obv. can’t get the progresso cooking sauce – any ideas on how to make that?
Right above the recipe in the post I included a note about how I made these without the Progresso soup. I couldn’t find it either.
The progresso soup starter was hard to find. At walmart it was in the same aisle as the canned soups. If you’re standing and facing the regular canned soups you’ll want to turn around, look up at the top shelf and it’s there. I know some walmarts can be different but this is where I found it in many different walmart stores.
Thanks for sharing that tip!
Ginger H says
Why do you have to use cooked chicken? If it’s going to be in the crockpot for 8 hours, couldn’t you put it in raw? Is there some safety reason why I couldn’t?
You can use raw. That will work fine.
I love new soup recipes and this one looks delicious. I’ll definitely give it a try. We’ve never had gnocchi, so I’m looking forward to something new. I do have a question though. What is the yellow/orange item in the photo? It looks like an egg yolk, but there’s nothing in the list of recipes that would represent something like that – even the carrots. Thank you for your recipe!
It’s the carrots. Maybe it looks different on your computer screen.
I think what she’s looking at is the onion.
I have this in the crockpot right now and I can’t wait until dinner time. Thanks for the recipe!
Made this last night and it was way too salty for my liking. I couldn’t find the recipe start so I used the 3 cans of broth and 2 cans of cream of chicken. Do you next next time I should do the broth only and a touch of cream to reduce the salt but still have it creamy? My husband loved it so that was good…lol.
Kim, that might work. Also, you could use sodium free broth.
Campbell’s makes a “Healthy Requests” version of their Cream of chicken soup with 1/2 the sodium, also try low-sodium chicken broth
I want to make this soup for awhile now , but I can’t find the progresso recipe starter or the frozen gnocchi anywhere ! Every store I go I check and none have them.
Just where do you guys buy this stuff?? Im in FL if that helps.
Ava, I can’t always find the progresso soup either. Here’s a note I snuck into the blog post: A note from Tiffany: I made this tonight and it is awesome! I couldn’t find the Progresso Recipe Starter, so I made some adjustments. I also doubled the recipe. I used 3 cans broth, 2 cans cream of chicken soup, and added 3 cloves of garlic too. I also made it on the stove, since I didn’t get it in the crockpot earlier. Never be afraid to adjust and substitute! As a substitute for the gnocchi, you could use a different type of frozen noodle or dumpling. I usually see these in the freezer section near the frozen rolls and dough.
Ok Im going to try that , thanks a lot !
Will continue to look out in stores maybe I get lucky one day lol
I made this today! I didn’t have the Progresso Starter, so I used Tiffany’s tip and used Cream of Chicken. I also used “dry” gnocchi that you find on the pasta aisle. We enjoyed it! Here’s how I did mine in the crockpot:
In the bottom of the crockpot–
About 1 1/2 pounds raw, boneless skinless chicken breast ( I sliced it first)
about 4-5 large carrots, cut into slices
1 medium onion, chopped
1 16oz package dry gnocchi
Then I mixed together 2 15 oz cans cream of mushroom soup, with 1 15oz can of low-sodium chicken broth.
I poured the soup mixture over everything, and cooked on high for 6 hours. Seasoned with salt & pepper.
Turned out great! I might up the amount of carrots next time, but will definitely make it again!
oops, I meant to say Cream of Chicken, not mushroom in my ingredient list!