Crockpot Chicken Gnocchi Soup
Total Time
8 hours 10 minutes
Prep Time
10 minutes
Cook Time
8 hours
Rating
4.6 out of 5 stars
(189)
Ingredients
8-10 servings
- 1 lb. boneless skinless chicken breasts
- 2 cups mirepoix (chopped onions, celery, and carrots)
- 1–2 teaspoons dried basil
- 1–2 teaspoons Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 4 cups chicken broth
- 3 tablespoons cornstarch dissolved in 2 tablespoons water
- Two 12-ounce cans evaporated milk
- Two 1 lb. packages gnocchi (about 4 cups)
- 6 slices bacon
- 2–3 cloves garlic, minced
- 2 cups fresh baby spinach
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Preparation
Step 1
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.
Step 2
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.
Step 3
While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic 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.
Step 4
Add any additional liquid as needed (about a cup of water once it started to thicken) and season again with salt and pepper as needed.
Step 5
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Chef's notes
Be sure to taste and adjust with salt/pepper before serving. It may need more depending on the saltiness of your broth.
Instant Pot Instructions:
Add the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth to the Instant Pot. Cook for 20 minutes on high pressure. Let out the steam using quick release. Remove the chicken to shred, and then add it back to the pot. Stir in the cornstarch mixture, evaporated milk, and gnocchi. Then, use the “Saute” function to simmer the soup for another 20 minutes or so to thicken it all up. Add in the bacon and spinach, and stir to combine.
