All slow cookers are a little different, heat-wise. If your slow cooker runs very hot, or you are halving the recipe, you may want to cook on low to medium heat. *This recipe makes a very large pot of soup. For a smaller slow cooker, halve the recipe.
Ingredients
6 Chicken Thighs, bone in, skin removed
10 C. Chicken Broth
1 t. Pepper
1 T. Coarse Salt
1 large Onion, chopped
4 Carrots, grated
5 stalks Celery, Chopped
2 T. Fresh Thyme
1 T. Garlic, minced
1 stick(8 T. or ½ C.) Butter
¾ C. Flour
1 lb. Gnocchi(dried or fresh)
6 oz. fresh Spinach
Instructions
Place the chicken, chicken broth, pepper, and salt in a slow cooker.
Cook on high for 4 hours.
Remove the chicken from the broth and set aside to cool.
Run the broth through a fine mesh sieve and pour back into the slow cooker set to high. Add the onion, carrots, celery, thyme, and garlic. Let cook for 1 hour.
After 1 hour, make a roux by melting the butter in a small saute pan. When the butter is melted, add the flour and stir to make a thick paste(will be very thick). Cook the roux for 30 seconds, stirring constantly as to not let it brown.
Add the roux to the slow cooker. Whisk it into the liquid until there are no lumps left. Soup will thicken slightly and continue to thicken as it cooks.
Shred the cooled chicken(make sure to remove all bones and debris first) and add it to the soup.
Add the gnocchi to the soup and let cook for another 45 minutes to 1 hour.
Taste the soup and add salt and pepper to taste, if desired.
Just before serving, add the spinach. It will seem very bulky at first, but as you fold it into the soup it will wilt significantly.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/10/07/slow-cooker-creamy-chicken-gnocchi-soup/