Slow Cooker Chicken Gnocchi Soup

Easy and delicious, this creamy chicken and vegetable soup is full of flavour and packed with nutritious vegetables, with soft, light gnocchi instead of the more traditional dumplings.

📝 Ingredients

• 1 onion (medium, peeled and chopped)
• 1 carrot (medium, peeled and chopped)
• 1 stick celery (trimmed and chopped)
• 2 cloves garlic (peeled)
• 1 chicken breast (or mini fillets)
• 500 ml chicken broth/stock
• 1 pinch dried oregano and thyme
• salt and pepper (to taste)
• 2 rashers back bacon (smoked for preference)
• 1 tsp olive oil
• 250 g gnocchi
• 60 g spinach (2 large handfuls)
• 100 ml double (heavy) cream
• 30 g parmesan cheese (grated)
• 2 tsp cornflour
• sprigs of fresh basil to garnish

👨‍🍳 Instructions

1. 1Put the prepared onion, carrot and celery in the slow cooker. Peel the garlic and add it along with the whole chicken breast. Pour the stock over and add the seasoning.
2. 2Stir well, put the lid on, and cook on high for about 2 and a half hours, until the chicken starts to fall apart.
3. 3Remove the chicken from the pot and shred it using two forks to pull it apart. Then return the chicken to the pot.
4. 4Cut the bacon into small pieces. I find the best way to do this is with sharp kitchen scissors. Fry in a glug of olive oil for a few minutes until it starts to turn golden.
5. 5Add the gnocchi to the bacon and fry for few minutes more.
6. 6Add the gnocchi and bacon into the slow cooker, along with the spinach, reserving a few leaves to add at the end.
7. 7Add the cream. Set the slow cooker to low and leave for 20 minutes.
8. 8If you prefer a thicker soup, you can mix 2 teaspoons of cornflour with 2 teaspoons of cold water to make a slurry. Add this to the soup and cook for a further 3 or 4 minutes.
9. 9When you have the consistency you like, check the seasoning and stir in two thirds of the grated cheese and the reserved spinach leaves. Serve hot, garnished with the remaining cheese and a sprig of basil.