Delicious and easy crockpot chicken gnocchi soup is full of comforting flavors and delicious with some crusty bread and a side salad.
I love using my crockpot and try to use it weekly. I especially love it in the Summer so I don’t have to use my oven and heat the house up, I love it in the winter because it’s usually filled with soups. This chicken gnocchi soup is one of my go-to recipes in the winter. It is hearty and delicious and full of flavor. Give it a try, I’m sure it will become one of your favorites as well.
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| Prep Time | 10 minutes |
| Cook Time | 5-7 hours |
| Servings |
servings
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Ingredients
- 1 lb. boneless skinless chicken breasts
- 2 cups mixture of chopped onions celery, and carrots
- 1 teaspoon dried basil
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 4 cups chicken broth
- 3 tablespoons cornstarch dissolved in 2water
- 2 12 ounce cans evaporated milk
- 2 1 lb. packages potato gnocchi about 4 cups
- 6 slices bacon
- 2 cloves garlic minced
- 5 ounces fresh baby spinach
Ingredients
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Instructions
- Place the chicken, chopped vegetables , basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
- Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes until the soup has thickened and the gnocchi has softened.
- While the soup is thickening, cut the bacon into small pieces and fry until crispy. Place bacon on paper towels and add the garlic to the bacon grease and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
- Add any additional liquid as needed. When reheating leftovers you will probably need to add some more liquid to it to thin it out. I've added chicken stock, milk or cream.
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Recipe inspired by Just a Pinch
