Chicken Gnocchi Soup

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  • 8-10Servings
  • 00:20Prep Time
  • 06:00Cook Time



  • 1 lb. boneless skinless chicken breasts
  • 2 cups  mixture of chopped onions, celery, and carrots
  • 1-2 tsp. dried basil
  • 1-2 tsp. Italian seasoning
  • 1 tsp. poultry seasoning
  • 1 tsp. Johnny’s Seasoning Salt
  • 4 cups chicken broth
  • 3 Tbsp. cornstarch dissolved in 2 tablespoons water
  • 2 1lb. packages mini potato gnocchi (about 4 cups)
  • 2 12 oz. cans evaporated milk
  • 6 slices bacon
  • 5 oz. fresh baby spinach
  • 2-3 cloves garlic, minced


  1. Place the chicken, mixture (onion, celery, carrots), basil, Italian seasoning, poultry seasoning, Johnny’s Seasoning salt, and broth in a crockpot or slow cooker.
  2. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
  3. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover.
  4. Cook another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened.
  5. While the soup is thickening, cut the bacon into small pieces and fry until crispy.
  6. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic.
  7. Add the garlic and sauté for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
  8. Add any additional liquid as needed and season again with Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper as needed.

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