Creamy Chicken Gnocchi Soup
Prep time
Cook time
Total time
Serves: 8-10
  • 2 Boneless Skinless Chicken Breasts
  • 1 onion chopped finely
  • 6 cloves minced garlic
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 2 tsp Dried Basil
  • 2 tsp Italian Seasoning
  • ½ tsp fresh ground pepper
  • ½ tsp Salt
  • 6 cups Chicken Broth
  • 4 Tbsp Cornstarch Dissolved In 4 Tablespoons of evaporated milk
  • 2 12 ounces Cans Evaporated Milk
  • 2 1 Lb. Packages Potato Gnocchi
  • 5-7 slices Bacon, extra crispy
  • 1 6oz bag fresh Baby Spinach (roughly chopped)
  1. Spray the crockpot with nonstick olive oil spray. Add the onion, celery, garlic, carrots, chicken and chicken broth to the slow cooker. Cover and let cook. Turn on low for 6-8 hours or high for 4-5.
  2. Once the base has cooked shred the chicken. You can do this directly in the crockpot, or remove place on a cutting board and shred with two forks. Add it back to the slow cooker. Then add the cornstarch mixture, evaporated milk, and gnocchi's stir and cover for 10-15 minutes.
  3. Add the cooked bacon, and chopped spinach. Stir and cover for just a few minutes or until the spinach is wilted.
  4. Turn off the slow cooker add salt and pepper as needed.
You could use half and half or heavy whipping cream. This recipe is definitely a healthier version with the evaporated milk.
I noticed when I would reheat this soup it would be a little too thick. Just add a tablespoon or two to bowl that you are heating up to help with that
If you are going to use tortellinis or other noodles make sure to prepare according to the package directions first.
Recipe by Two Sisters Kitchens at