· recipe ·
Slow Cooker Chicken Gnocchi Soup with Spinach and Bacon
Evaporated milk is more concentrated than regular milk and gives broth a fuller body. It is different from sweetened condensed milk.
Time and servings
- Prep
- 50 min
- Cook
- 360 min
- Total
- 410 min
- Servings
- 6
Nutrition per serving
- Calories
- about 620
- Protein
- 43 g
- Fat
- 23 g
- Carbs
- 60 g
Load the slow cooker
Dice the onion, carrots, and celery and slice the garlic. Add them to the slow cooker with the chicken, thyme, black pepper, and chicken broth.
Slow-cook the soup base
Cover and cook on low until the chicken is tender and reaches 165°F74°C, about 5 to 6 hours. During the last 30 minutes, start the potatoes for the dough below; finish shaping while the soup thickens on high.
Crisp the bacon
During the last hour of slow-cooking, cut the bacon into short pieces and cook until crisp. Transfer it to a plate for serving.
Finish and thicken the soup
Lift out the cooked chicken, shred it into bite-size pieces, and return it to the broth. Whisk the cornstarch into the cool evaporated milk until smooth. Switch the slow cooker to high, stir in the mixture, and cover until the soup is thickened and gently simmering, allowing about 20 to 30 minutes.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the gnocchi in the soup
Add the shaped gnocchi directly to the nearly finished soup and stir once. Cover and cook on high just until the gnocchi float, then turn off the slow cooker.
Finish with spinach and bacon
Stir the spinach into the hot soup until wilted. Ladle into bowls immediately and add the crisp bacon at the table.
