Crockpot Chicken Gnocchi Soup
5-9 hrs (mostly slow cooking)8 (8–10 oz servings)
A creamy slow-cooker soup with shredded chicken, gnocchi, spinach, and bacon in a rich evaporated-milk broth.
| prepChop onions, celery, and carrots for mirepoix | |||
| prepMince garlic cloves | |||
| 450 g boneless skinless chicken breasts | Cook on high 4–5 hr or low 6–8 hr, shred chicken | Combine bacon & spinach into crockpot, season | |
| 300 g mirepoix (chopped onions, celery, carrots) | |||
| 1–2 teaspoons dried basil | |||
| 1–2 teaspoons Italian seasoning | |||
| 1 teaspoon poultry seasoning | |||
| 1 teaspoon salt | |||
| 950 ml chicken broth | |||
| 3 tablespoons cornstarch | Whisk cornstarch & water | Stir in slurry, milk & gnocchi; cook 45 min–1 hr | |
| 30 ml water | |||
| two 340 g cans evaporated milk | |||
| two 450 g packages gnocchi (about 600 g) | |||
| 6 slices bacon | Fry bacon until crispy, drain; sauté garlic 1 min | Stir in spinach until wilted, add bacon | |
| 2–3 cloves garlic, minced | |||
| 60 g fresh baby spinach | |||
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