Empty My Fridge
Crockpot Chicken Gnocchi Soup
Ingredients
- Chicken breast · boneless skinless1 lb
- Mirepoix2 cups
- Basil · dried1–2 tsp
- Italian seasoning1–2 tsp
- Poultry seasoning1 tsp
- Salt1 tsp
- Chicken broth4 cups
- Cornstarch3 tbsp
- Evaporated milk
- Two 1 lb. packages gnocchi
- Bacon6 slices
- Garlic · minced2–3 cloves
- Spinach2 cups
Instructions
- Put the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt and broth into a slow cooker. Cover and cook on high for 4-5 hours or on low for 6-8 hours. Shred the chicken in the pot.
- Stir in the cornstarch mixture, evaporated milk and gnocchi. Cover again and cook another 45 minutes to 1 hour, until the soup has thickened and the gnocchi is soft.
- Meanwhile, fry the chopped bacon until crisp, then drain on paper towels. Pour off most of the grease, leaving a little in the pan. Saute the garlic for 1 minute, then add the spinach and stir until wilted. Take off the heat.
- Add the bacon and spinach to the slow cooker and stir to combine.
- If the soup is too thick, add a little extra liquid (about 1 cup of water was added in the original), then season with salt and pepper to taste.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicChicken breastSpinachBaconEvaporated milk
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