• 1.5 pounds chicken breasts skinless boneless
  • 1 onion large, chopped
  • 2 carrots peeled and sliced
  • 4 sticks celery chopped
  • 4.5 cups chicken broth (UK=chicken stock)
  • 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano
  • 1 can evaporated milk (mine was 400 grams/14 ounces)
  • 2 tablespoons cornstarch dissolved in a little water
  • 16 ounces gnocchi
  • 3 cloves garlic peeled and crushed or chopped
  • 7 ounces spinach fresh
  • salt and pepper to taste


  1. Place the chicken, onion, carrots, celery, stock and herbs in the crockpot and cook on low for six hours minimum (or high for four).
  2. Shred the chicken in the pot, then stir in the evaporated milk, cornstarch, and gnocchi. Replace the lid of the pot.
  3. Now heat up a little oil in a frying pan and cook the garlic for a couple of minutes. Add the spinach to the pan and cook until wilted (a couple of minutes). Add the spinach and garlic to the crockpot along with plenty of salt and pepper to taste.
  4. Adjust the thickness of the soup to your liking (if too thin, add a little more cornflour mixed with water, if a little thick, add some water). Then serve in big bowls with toasted bread drizzled with olive oil and sprinkled with salt (if desired).

Recipe Notes

  1. Recipe adapted from Pass the Sushi, with a couple of tips from Pinch of Yum.
  2. If you’d prefer your soup to be more like a hearty chowder or casserole, just add a tablespoon or two more of cornflour.
  3. The soup is lovely heated up the next day, but I find some of the liquid is soaked up by the gnocchi in the fridge, so you might want to add some water when you re-heat it to thin it out again.

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