Crockpot Chicken Gnocchi Soup
This creamy and cozy crockpot chicken gnocchi soup is filled with tender chicken, veggies, pillowy gnocchi, and crispy bacon for the ultimate comfort bowl.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 1 lb. Boneless skinless chicken breasts these cook just right without fuss
- 2 cups Mirepoix 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
- 24 oz Evaporated milk two 12 ounce cans
- 2 lb. Gnocchi two 1 lb. packages
- 6 slices Bacon fried until crispy
- 2–3 cloves Garlic minced
- 2 cups Fresh baby spinach
Instructions
Instructions
- Place chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in crockpot. Stir gently.
- Cover and cook on low for 6–8 hours or high for 4–5 hours until chicken is tender.
- Remove chicken and shred using forks. Return shredded chicken to crockpot.
- Add cornstarch slurry and evaporated milk, stir until smooth. Add gnocchi and cook on high for an additional 30 minutes.
- Meanwhile, fry bacon until crisp. Drain, then sauté garlic and spinach briefly in some leftover bacon grease.
- Stir cooked bacon and spinach mixture into soup. Adjust salt to taste and serve hot.
Notes
For a dairy-free version, swap evaporated milk with unsweetened almond milk and add more cornstarch. Soup thickens as it rests.