Ingredients
The following ingredients have 9 Servings
- 1 lb. boneless skinless chicken breasts
- 3/4 cup onion, diced
- 3/4 cup carrots, diced
- 1/2 cup celery, diced
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp poultry seasoning
- 1 teaspoon salt
- 4 cups chicken broth
- 2 Tbsp cornstarch
- 2 (12 oz) cans evaporated milk
- 2 (1 lb) pkgs mini potato gnocchi (about 4 cups, you could do 1 pkg, but I like it with 2)
- 6 slices bacon, diced
- 3 cloves garlic
- 5 ounces fresh baby spinach
Instruction
- In a slow cooker, add the chicken, onion, carrots, celery, seasonings, and broth. Stir to combine. Cover and cook on high for 4-5 hours or low for 6-8 hours.
- Once cooked, shred the chicken and return to crock pot. Mix the cornstarch with 2 Tbsp of water and at it to the pot along with the evaporated milk and gnocchi. Stir and replace cover. Cook for about 30 minutes until gnocchi is tender.
- Cook the diced bacon in a large skillet until crispy. Drain on a plate lined with paper towels. Remove most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic to the skillet and saute for one minute. Add in the spinach and stir just until wilted. Remove from heat. Add the bacon and spinach to the crock pot. Stir to combine. You can add additional water if needed to make the desired consistency of the soup. Serves 8-10.
