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Crockpot Soup Recipes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Crockpot Chicken Gnocchi Soup You Gotta Try

This creamy crockpot chicken gnocchi soup combines juicy shredded chicken, tender gnocchi, savory bacon, and fresh spinach in a comforting broth thickened with evaporated milk and a cornstarch slurry. It's a no-fuss, family-friendly meal perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 420 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 lb boneless skinless chicken breasts easy to shred
  • 2 cups mirepoix onions, celery, carrots chopped
  • 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
  • 24 oz evaporated milk two 12-ounce cans
  • 32 oz gnocchi two 1-pound packages (about 4 cups)
  • 6 slices bacon cooked and crumbled
  • 2–3 cloves garlic minced
  • 2 cups baby spinach fresh

Instructions
 

Instructions

  • Add chicken breasts, mirepoix, basil, Italian seasoning, poultry seasoning, and salt to the crockpot.
  • Pour in chicken broth. Stir gently if desired.
  • Cover and cook on high for 4 hours (or low for 6–8 hours) until chicken is fully cooked.
  • Remove chicken and shred it. Return shredded chicken to the pot.
  • Stir in cornstarch slurry and evaporated milk. Add gnocchi on top and cook on high for another 30 minutes.
  • In a skillet, crisp bacon, sauté garlic and spinach until wilted, then stir into soup. Adjust seasoning to taste.

Notes

This soup refrigerates well for up to 4 days, or freeze portions separately for longer storage. Reheat gently to preserve texture. Great with crusty bread!