Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 2 carrots peeled and finely chopped
- 1/4 cup cornstarch
- 1 teaspoon herb and garlic seasoning
- 1/2 teaspoon salt
- 2 1/2 cups chicken broth
- 12 oz evaporated milk for later
- 18 oz dried gnocchi 1 package, for later
- 2 oz baby spinach for later
Instructions
- Add chicken, carrots, seasonings, and cornstarch to slow cooker.
- Toss ingredients to coat well with cornstarch.
- Slowly stir in chicken broth, then keep stirring until cornstarch dissolves.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Shred chicken with forks (or break apart into large chunks).
- Add evaporated milk, gnocchi, and spinach to slow cooker.
- Cover and return to high heat for 15-30 minutes, until gnocchi is tender and soup is thoroughly heated through.
Notes
For added flavor, consider using freshly chopped herbs like thyme or parsley.
This soup freezes well; just make sure to add the gnocchi after thawing it.
Adjust seasoning to taste for a more personalized flavor.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg