Crockpot Chicken Gnocchi Soup � easy, comforting, lots of vegetables, no heavy cream. Perfect with crusty bread and a green salad.
INGREDIENTS
- 1 lb. boneless skinless chicken breasts
- 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
- 1-2 teaspoons dried basil
- 1-2 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 4 cups chicken broth
- 3 tablespoons cornstarch dissolved in 2 tablespoons water
- 2 12 ounce cans evaporated milk
- 2 1lb. packages DeLallo mini potato gnocchi (about 4 cups)
- 6 slices bacon
- 2-3 cloves garlic, minced
- 5 ounces fresh baby spinach
INSTRUCTIONS
- Place the chicken, mirepoix, 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 � 1 hour until the soup has thickened and the gnocchi has softened.
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