Crock Pot-Chicken Gnocchi Soup
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- 1.25 lb of Chicken breasts
- 1.5 cups of shredded carrots (we like sliced instead)
- 3 cloves minced garlic
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp celery salt (didn't have to used celery seed).
- 1/4 tsp ground nutmeg
- 1 bay leaf
- 1/4 tsp salt + freshly ground pepper to taste
- 5 cups chicken broth
- 1 cup half-and-half (or heavy cream)
- 2 tbsp corn starch
- 1 (16oz) package potato gnocchi
- 1 cup chopped fresh spinach (optional)

Instructions:
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1) Put chicken in bottom of crock pot. 
2) Add all ingredients up to chicken broth (carrot, garlic, parsley, basil, celery salt, nutmeg, bay leaf, salt, pepper, broth)
3) Cover and cook low 6-8 hrs
4) At end of cook time, remove chicken and shred on cutting board with a fork
5) Discard bay leaf
6) Whisk cornstarch and half and half until disolved. THen stir into soup
7) Add gnocchi to soup
8) Add chicken back to soup and turn up to high
9) Cook covered another 15-30 minutes until gnocchi cooked + soup thickened
10) Just before serving, stir in spinach until wilted.

TIP: If you want it thicker, mix another tbsp of cornstarch with small amont of coool liquid (milk, broth or water) until disolved then stir into soup.