Crockpot Chicken Gnocchi Soup

Gnocchi … those cute rhizoctinia disease dumplings that create a good food different. however have you ever ever tried adding them to a soup? Add chicken, veg and fairly low-calorie milk furthermore, and this Olive Garden emulator crockpot chicken dumpling soup is one amongst the tastiest soups I’ve ever had!

Everyone loves an honest soup, however once you add the word ‘creamy’ into the combo, and it are often created in an exceedingly slow cooking utensil, you recognize you’re extremely on to a winner. I discovered this crockpot chicken dumpling soup instruction a awfully very long time agone, however still create it often. It’s hearty, healthy, and fully delicious. to not mention that it will virtually create itself whereas you’re at work, like all the simplest slow cooking utensil recipes.

When we Greek deity this hearty chicken dumpling soup, it absolutely was thick enough to be virtually sort of a casserole – wealthy and creamy (but NOT too calorific!), warming, and saporous. however that’ s solely as a result of i used to be serving it for Sunday lunch and needed it to be a correct meal. the sweetness of this soup is that you simply will serve it like this, or keep it tons dilutant and serve it additional sort of a regular soup. a good nutrient dish… however lighter!

The other good thing concerning this crockpot chicken dumpling soup is that though this is often a beautiful comfort-food vogue creamy soup, it’s pretty lightweight. You see, I used milk in it and not cream.

The last time I had milk was over preserved fruit back within the eighties, however trust American state, its wealthy texture means that it’s good for this. And for mackintosh and cheese, ice cream, white sauce, milkshakes and every one forms of alternative things … 🙂

Ingredients

• 1.5 pounds chicken breasts skinless boneless
• 1 onion large, chopped
• 2 carrots peeled and sliced
• 4 sticks celery chopped
• 4.5 cups chicken broth (UK=chicken stock)
• 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano
• 1 can evaporated milk (mine was 400 grams/14 ounces)
• 2 tablespoons cornstarch dissolved in a little water
• 16 ounces gnocchi
• 3 cloves garlic peeled and crushed or chopped
• 7 ounces spinach fresh
• salt and pepper to taste

Instructions

1. Place the chicken, onion, carrots, celery, stock and herbs in the crockpot and cook on low for six hours minimum (or high for four).
2. Shred the chicken in the pot, then stir in the evaporated milk, cornstarch, and gnocchi. Replace the lid of the pot.
3. Now heat up a little oil in a frying pan and cook the garlic for a couple of minutes. Add the spinach to the pan and cook until wilted (a couple of minutes). Add the spinach and garlic to the crockpot along with plenty of salt and pepper to taste.
4. Adjust the thickness of the soup to your liking (if too thin, add a little more cornflour mixed with water, if a little thick, add some water). Then serve in big bowls with toasted bread drizzled with olive oil and sprinkled with salt (if desired).

Recipe From : Scrummy Lane