Kim's Kitchen

Creamy Chicken Gnocchi Crock Pot Soup

• 2 Cans Chicken Broth
• 2 C. Water
• 3 Large Carrots, Shredded
• 3 Stalks Celery, Thinly Sliced
• 2 Cans (12.5oz) Chicken Breast (or 2 C. Shredded Chicken)
• 1 Quart Half & Half
• Salt & Pepper To Taste
• 1 tsp. Parsley
• 1/4 tsp. Oregano
• 1/4 tsp. Basil
• 1/2 tsp. Garlic
• 1 T. Butter
• 1 Package Potato Gnocchi (16-18oz)
• Cornstarch (to thicken)
• 2 C. Fresh Chopped Spinach

In large Crock Pot add Chicken Broth, Water, Carrots, Celery, Chicken, Half & Half, Salt & Pepper, Parsley, Oregano, Basil, Garlic and Butter. Cook on high for 2 hours, stirring occasionally.

Add Gnocchi and lower heat to low. Cook an additional 1-2 hours. (Soup can also cook on low for 6-7 hours total, adding Gnocchi with 1-2 hours remaining.)

Take a small cup and scoop out some of the liquid from broth. Add 1-2 T. Cornstarch and mix with a fork until clumps are gone. Stir into soup. This is your thickener. Depending on your taste, you may need to do this a couple of times to get desired thickness.

15 minutes before you plan on serving soup, stir in Spinach. Cover and steam until ready to serve.

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