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
- Place chicken, chopped carrots, seasonings, and cornstarch into the slow cooker.
- Mix the ingredients thoroughly to ensure they are coated with cornstarch.
- Gradually pour in chicken broth, stirring continuously until the cornstarch dissolves completely.
- Cover and set the slow cooker to cook on high for 3-4 hours or on low for 6-8 hours.
- Once cooked, shred the chicken using forks or break it into large chunks.
- Stir in the evaporated milk, gnocchi, and spinach into the slow cooker.
- Cover and turn the heat back to high, cooking for an additional 15-30 minutes until the gnocchi is tender and the soup is heated through.
Notes
For a thicker soup, you can add more cornstarch to the chicken broth before cooking.
Feel free to add your favorite vegetables such as peas or bell peppers for extra flavor.
This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg