Slow Cooker Chicken Gnocchi Soup
Servings: 8 -10
This Slow Cooker Chicken Gnocchi Soup is warm, hearty, and comforting. With its pillowy soft gnocchi and creamy broth, it has quickly become a family favorite. Set it and forget it in your slow cooker and then a few hours later you’ll be enjoying a bowl of this cozy and flavorful meal!
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Ingredients
- 2 large boneless and skinless chicken breasts
- 1 small onion chopped
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon dried basil
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried rosemary crushed
- salt and pepper to taste
- 1 pound potato gnocchi
- 2 tablespoons cornstarch
- 2 12 oz cans evaporated milk
- 6-8 slices bacon fired until crispy and crumbled
- 3-6 ounces of baby spinach
Instructions
- Place you chicken breasts in the bottom of the slow cooker. Place veggies, garlic, broth, basil, parsley, oregano, poultry seasoning, rosemary and salt and pepper on top of chicken breasts. Cover and cook on low for 6-8 hours or on high for 4 hours.
- Shred your chicken and add in the gnocchi. Stir the cornstarch with a little bit of the evaporated milk and add it to the soup along with the rest of evaporated milk.
- If you haven't fry the bacon until crispy. Cool until able to handle and crumble. Add to the soup along with the spinach. Serve immediately.
Notes
Storage: Allow your soup to cool and then store it in an airtight container in the refrigerator for up to 7 days. Reheat it on the stovetop.
Keep in mind that the gnocchi will soak up a lot of liquid, so when you reheat the soup you may want to add in more broth and/or milk if you want it to be the same consistency.
