Prep time: 15 MINS | Cook time: 5 HRS 30 MINS | Total time: 5 HRS 45 MINS | Servings: 10
Very comforting and the perfect soup recipe with tender veggies, pillowy gnocchi, and a velvety broth. It’s an easy recipe made in a crockpot or slow cooker.
Ingredients
1 small onion chopped
3-4 medium carrots, peeled and chopped
1 pound boneless, skinless chicken breasts
1-2 stalks of celery, chopped
2 tsp dried basil
2 tsp Italian seasoning
4 c. chicken broth
4 cloves garlic, minced
2 tbsp cornstarch
2 tbsp cold water
2 12-oz. cans of evaporated milk
1 tsp salt
10-12 cranks of freshly ground black pepper
3 c. fresh baby spinach
4 slices cooked bacon optional, to serve
1 lb. potato gnocchi the shelf-stable kind – or use mini if desired
How to make Creamy Crockpot Chicken Gnocchi Soup
Step 1: In a large crockpot or slow cooker, place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. On top, pour the chicken stock or broth. Cover with the lid and set to cook for 6 to 8 hours on low or 4 to 5 hours on high.
Step 2: Once done and while the crockpot is still on, shred the chicken directly in the pot or transfer the chicken to a cutting board before shredding. Return the shredded chicken to the crockpot.
Step 3: To make a thick slurry, whisk the cornstarch and cold water in a small bowl or liquid measuring cup. Add this to the crockpot, followed by both the cans of evaporated milk and gnocchi. Stir well. Replace the lid and cook for additional 20 to 30 minutes. At this point, the soup should be a little thickened, and the gnocchi is tender.
Step 4: Stir in the spinach just before serving and let it cook for 2 to 3 minutes until wilted. To taste, season with more salt and pepper.
Step 5: Garnish the soup with crumbled cooked bacon or fresh herbs before serving. Enjoy!
Notes:
To make the slurry, use cold water.
Increase the amount of cornstarch and water to 3 tbsp each if you prefer a thicker soup, then cook the soup longer after adding the milk and gnocchi, covered or uncovered.
Add water or extra broth (1/4 c. at a time) if the soup becomes too thick, stirring well.
Nutrition Facts:
Serving: 1cup, calories: 273 kcal, carbohydrates: 30g, Protein: 20g, fat: 9g, saturated fat: 4g, Cholesterol: 52mg, Sodium: 616mg, potassium: 625mg, fiber: 2g, sugar: 8g, vitamin a: 4090iu, vitamin c: 7mg, calcium: 228mg, iron: 3mg
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