Creamy Crockpot Chicken Gnocchi Soup

Creamy Crockpot Chicken Gnocchi Soup

from nourish-and-fete.com

Craving comfort? This is the perfect recipe! Tender veggies, pillowy gnocchi, and a velvety broth that everyone loves, all made together in your slow cooker or crockpot.

Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 1 small onion (chopped)
  • 3-4 medium carrots (peeled and chopped)
  • 1-2 stalks celery (chopped)
  • 4 cloves garlic (minced)
  • 2 teaspoons dried basil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 10-12 cranks freshly-ground black pepper
  • 4 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 12 ounce cans evaporated milk
  • 1 pound potato gnocchi (the shelf-stable kind, mini if you can find them)
  • 3 cups fresh baby spinach
  • 4 slices cooked bacon (optional, to serve)

Directions

  1. 1

    Place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper in a large crockpot or slow cooker. Pour chicken stock or broth on top. Cover and cook on low for 6-8 hours or on high for 4-5 hours.

  2. 2

    While keeping the crockpot on, shred the chicken, either directly in the pot or by removing to a cutting board. It will be ready to fall apart easily. If you took the chicken out to shred, return the pieces to the crockpot.

  3. 3

    In a small bowl or liquid measuring cup, whisk together the cornstarch and cold water to make a thick slurry. Scrape that into the crockpot, along with both cans of evaporated milk and the gnocchi. Stir well to combine, then re-cover the crockpot and cook for another 20-30 minutes. The soup should be slightly thickened; the gnocchi, tender.

  4. 4

    Just before serving, stir in the spinach and let it wilt for 2-3 minutes. Taste and season with additional salt and pepper, as desired. Serve with crumbled cooked bacon or fresh herbs for garnish. Enjoy!