Creamy Crockpot Chicken Gnocchi Soup

This soup turned out super yummy, but I think I loved the leftovers even more than when it was fresh. It called for a slurry of cornstarch and water to thicken, but I didn't notice that it helped thicken the soup at all initially... so I even poured the soup out of my cock pot boil it on the stove to try to "activate" the cornstarch to try to make the soup thicken, and that didn't seem to help... but when we pulled out the leftovers and heated them, it was the perfect consistency! So... I wouldn't worry too much about the soup being "thick" initially because then it would probably congeal and get too thick for leftovers. Hope that makes sense. Just put the slurry in... it does what it does... and then let it be.

For the original recipe, click here:

https://www.nourish-and-fete.com/crockpot-chicken-gnocchi-soup/

Creamy Crockpot Chicken Gnocchi Soup

1 lb. boneless skinless chicken breasts, cut into small bite-sized pieces

1 small onion chopped

3-4 medium carrots peeled and chopped, run through the Salad Shooter

1-2 stalks celery chopped

4 cloves garlic minced

2 teaspoons dried basil

2 teaspoons Italian seasoning

1 teaspoon salt

10-12 cranks freshly-ground black pepper

4 cups chicken broth

2 tablespoons cornstarch

2 tablespoons cold water

2 12 ounce cans evaporated milk

1 1 lb. package potato gnocchi (mini if you can find them)

3 cups fresh baby spinach, opt.

4 slices cooked bacon optional, to serve

Place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper in a large crockpot or slow cooker. Pour chicken stock or broth on top. Cover and cook on low for 6-8 hours or on high for 4-5 hours. (You can also add your bacon now if you want more bacon flavor in your soup, or you can have more mild bacon flavor by garnishing at the end.)

In a small bowl or liquid measuring cup, whisk together the cornstarch and cold water to make a thick slurry. Scrape that into the crockpot, along with both cans of evaporated milk and the gnocchi. Stir well to combine, then re-cover the crockpot and cook for another 20-30 minutes or longer. The soup should be slightly thickened (maybe); the gnocchi, tender.

Just before serving, stir in the spinach, if you are using it, and let it wilt for 2-3 minutes. Taste and season with additional salt and pepper or garlic salt, as desired. Serve with crumbled cooked bacon or fresh herbs for garnish. Enjoy!