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5 from 1 vote

Crockpot Chicken Gnocchi Soup

Author: adapted from PinchofYum.com

Ingredients

  • 1 lb. boneless skinless chicken breasts about 2-3 medium breast (depending on size)
  • 2/3 cup diced onion
  • 2/3 cup diced celery
  • 2/3 cup diced carrot
  • 1-2 teaspoons dried basil
  • 1-2 teaspoon Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 2 tablespoons cornstarch dissolved in 2 tablespoons water
  • 2 - 12 ounce cans evaporated milk
  • 2 - 1 lb. packages mini potato gnocchi about 4 cups
  • 6 slices bacon cooked & diced
  • 1 tbsp olive oil
  • 2-3 cloves garlic
  • 5 ounces fresh baby spinach

Instructions

  • Place the chicken, onion, celery, carrot, basil, Italian seasoning, poultry seasoning, salt, and broth in a 5 quart or larger crockpot. 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 lid.
  • Sauté the garlic and spinach and stir until wilted in 1 tbsp of olive oil Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
  • Add any additional liquid as needed and season to taste