CROCKPOT CHICKEN GNOCCHI SOUP Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb boneless skinless chicken breasts
2 C mirepoix ( just a simple mixture of chopped onions, celery, and carrots).
1-2 tsp dried basil
1-2 tsp Italian seasoning
1 tsp poultry seasoning
1 tsp salt
4 C chicken broth
3 T cornstarch dissolved in 2 T water
2 (12 oz) cans evaporated milk
2 (1 lb) packages DeLallo mini potato gnocchi (about 4 C)
6 slices bacon
2-3 cloves garlic, minced
5 oz fresh baby spinach
|
|
Directions: |
Directions: Place the chicken, mirepoix, seasonings and broth into crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
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 softened.
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 sauté for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
Add any additional liquid as needed (I added about a C of water once it started to thicken) and seasoned again with salt and pepper as needed. |
|
Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: You can use something other than evaporated milk, but I found that evaporated milk has the creaminess of half and half or heavy whipping cream.
The leftovers do soak up a lot of moisture, so you might need to add more evaporated milk depending on how soupy you want your soup.
|
|
This recipe for CROCKPOT CHICKEN GNOCCHI SOUP is from