Crock-Pot Chicken Gnocchi Soup

• Gluten free

• Meat

  • 1 lbs Chicken, cooked

• Produce

  • 3 Carrots, whole
  • 5 stalks Celery
  • 3 cloves Garlic
  • 1 Onion, medium
  • 16 oz Potato gnocci
  • 8 oz Spinach, fresh or frozen

• Canned Goods

  • 4 cups Chicken stock
  • 14 1/2 oz Evaporated milk, canned

• Baking & Spices

  • 2 tbsp Corn starch
  • 1 tbsp Italian seasoning, dried

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1 tbsp Water

Found on crockpotladies.com

Description

Directions

• In a 4 to 5 quart slow cooker add the chicken, chicken stock, celery, carrots, onion and Italian seasoning.
• Cover and cook on LOW for 6 hours.
• In a small bowl mix together the corn starch and 1 tablespoon of water to create a slurry which will thicken the soup.
• After 6 hours of cooking time has passed stir in the potato gnocchi and the corn starch/water mixture and the evaporated milk to the slow cooker.
• In a small skillet add the olive oil, garlic and spinach and saute until the garlic is lightly browned and the spinach has wilted (if using fresh spinach).
• Stir in the spinach mixture into the soup in the slow cooker and cover and cook 1 additional hour.
• Ladle hot soup into bowls and serve with bread or crackers for a delicious soup for dinner or lunch.