Prep Time: 15 mins | Cook Time: 5 hr 30 mins | Total Time: 5 hrs 45 mins | Yield: 10 Servings
This recipe is a must-try! Oh, man, you are so in for a treat!
1 pound 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 tsp dried basil
2 tsp Italian seasoning
1 tsp salt
10-12 cranks freshly ground black pepper
4 c chicken broth
2 tbsp cornstarch
2 tbsp cold water
2 12 oz cans of evaporated milk
1 1 pound package potato gnocchi mini if you can find them
3 c fresh baby spinach
4 slices cooked bacon optional, to serve
Step 1: In a large slow cooker, add the chicken, carrots, celery, onion, basil, garlic, Italian seasoning, salt, and pepper.
Step 2: Add the chicken stock over the ingredients.
Step 3: Cover the slow cooker and cook for 6 hours on low heat or 4 hours on high heat.
Step 4: Use two forks to shred the chicken into small pieces, then put them back to the pot.
Step 5: In a small mixing bowl, add cold water and cornstarch. Stir until well mixed.
Step 6: Pour the mixture into the slow cooker as well as the gnocchi and evaporated milk. Stir until well mixed.
Step 7: Cook for 30 minutes more or until the texture of the soup becomes thick.
Step 8: Add the spinach and stir until wilted completely.
Step 9: Add more seasonings if needed.
Step 10: Sprinkle bacon and freshly chopped herbs over each serving. Enjoy!
Serving: 1cup, Calories: 273kcal | 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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