Crockpot Chicken Gnocchi Soup

Von Pinch of Yum · 300 Min.

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Zubereitung

1. 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.
2. 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.
3. 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.
4. Add the bacon and spinach to the slow cooker and stir to combine.
5. 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.

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