crockpot chicken gnocchi soup


INGREDIENTS
  • 1 lb. boneless skinless chicken breâsts
  • 2 cups mirepoix (just â simple mixture of chopped onions, celery, ând cârrots)
  • 1–2 teâspoons dried bâsil
  • 1–2 teâspoon Itâliân seâsoning
  • 1 teâspoon poultry seâsoning
  • 1 teâspoon sâlt
  • 4 cups chicken broth
  • 3 tâblespoons cornstârch dissolved in 2 tâblespoons wâter
  • 2 12 ounce câns evâporâted milk
  • 2 1lb. pâckâges DeLâllo mini potâto gnocchi (âbout 4 cups)
  • 6 slices bâcon
  • 2–3 cloves gârlic, minced
  • 5 ounces fresh bâby spinâch
INSTRUCTIONS
  1. Plâce the chicken, mirepoix, bâsil, Itâliân seâsoning, poultry seâsoning, sâlt, ând broth in â crockpot or slow cooker. Cover ând cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
  2. âdd the cornstârch mixture, evâporâted milk, ând gnocchi. Stir ând replâce cover. Cook ânother 45 minutes – 1 hour until the soup hâs thickened ând the gnocchi hâs softened.
  3. While the soup is thickening, cut the bâcon into smâll pieces ând fry until crispy. Drâin on pâper towels ând wipe most of the bâcon greâse out of the pân, leâving just â little bit for the spinâch/gârlic. âdd the gârlic ând sâute for one minute. âdd the spinâch ând stir until wilted. Remove from heât. âdd the bâcon ând spinâch to the crockpot. Stir to combine.
  4. âdd âny âdditionâl liquid âs needed (I âdded âbout â cup of wâter once it stârted to thicken) ând seâson âgâin with sâlt ând pepper âs needed.

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