- 1 lb. boneless skinless chicken breasts
- 1 small onion chopped
- 3-4 medium carrots peeled and chopped
- 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
- 4 slices cooked bacon optional, to serve
1Place 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.
2While keeping the crockpot on, shred the chicken, either directly in the pot or by removing to a cutting board. It will be ready to fall apart easily. If you took the chicken out to shred, return the pieces to the crockpot.
3In 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. The soup should be slightly thickened; the gnocchi, tender.
4Just before serving, stir in the spinach and let it wilt for 2-3 minutes. Taste and season with additional salt and pepper, as desired. Serve with crumbled cooked bacon or fresh herbs for garnish. Enjoy!