Crockpot Chicken Gnocchi Soup
picture and recipe modified from pinchofyum
1 lb boneless skinless chicken breasts
2 cups mirepoix (a simple mix of chopped onions, celery and carrots)
1-2 teaspoons dried basil
1-2 teaspoons poultry seasoning
1 teaspoon salt
3 cups chicken broth
2 tablespoons cornstarch dissolved in 2 tablespoons water
2 12oz cans evaporated milk
1 lb package of mini potato gnocchi
6 slices bacon
2-3 cloves garlic
6 ounces fresh baby spinach
1. place the chicken, mirepoix, seasonings and broth in crock pot. Cook on high for 4-5 hours or low for 6-8 hours. Shred chicken directly in the crock pot.
2. add cornstarch slurry, both cans evaporated milk and gnocchi to crock pot. Stir and replace cover.
3. cut the bacon in to small pieces and fry until crispy. Drain on paper towel and wipe most of the bacon grease out of the pan, leaving just a little bit to cook the spinach and garlic. Cook garlic and spinach together until wilted then add spinach and bacon to the crock pot.
4. Add any additional liquid as needed and season again with salt and pepper if needed.