crockpot chicken and gnocchi soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 109.4
- Total Fat: 0.3 g
- Cholesterol: 11.9 mg
- Sodium: 271.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.4 g
- Protein: 9.7 g
View full nutritional breakdown of crockpot chicken and gnocchi soup calories by ingredient
Introduction
. .Number of Servings: 20
Ingredients
-
16 oz boneless chicken breast - raw (by KATHYMD0518)
1 cup slices Carrots, cooked
0.5 cup kernels Yellow Sweet Corn, Frozen
0.33 tbsp Basil
1 tsp Weber All Natural Chicken's Rib Seasoning (by OVERTAKER1)
1 tsp salt, Morton Lite Salt Mixture (1/2 the sodium of table salt) (by WESTGATE85)
4 cup Fit & Active Chicken Broth Made with All Natural Chicken Stock (1 cup= serving) (by CEDARGUY)
0.187 cup Cornstarch
3 cup great value fat free milk 0% fat
6 serving Gnocchi
0.75 tsp Garlic powder
Directions
INSTRUCTIONS
Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes - 1 hour until the soup has thickened and the gnocchi has softened.
While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.
Serving Size: 20 cups
Number of Servings: 20
Recipe submitted by SparkPeople user VBCHICK28.
Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes - 1 hour until the soup has thickened and the gnocchi has softened.
While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.
Serving Size: 20 cups
Number of Servings: 20
Recipe submitted by SparkPeople user VBCHICK28.