I made this in a crockpot but I prefer it in a stock pot on the stove top. The crockpot was a little harder to get the broth to thicken up.
Ingredients:
4 boneless skinless chicken breasts cubed
2 cups of shredded carrots
4 cloves of garlic minced
2 tsp. Dried parsley
1 tsp. Dried basil
1 tsp. Celery salt
1/2 tsp. Ground nutmeg
2 bay leaves
Fresh ground salt & pepper to taste
6 cups chicken broth
1 1/2 cups fat free half & half
3 tbsp. Cornstarch
24-36 oz potato gnocchi
2 cups chopped baby spinach
In a 6-8 qt crockpot layer cubed chicken, carrots, garlic, all spices, and chicken broth. Cover and cook on low for 5 hours.
Whisk half and half and cornstarch until dissolved. Add to the soup and stir.
Add the gnocchi.
Cover and cook on high for 1 hour.
Add spinach and cook 10 more minutes.
For the bread:
1 1/2 tbsps. Rapid rise yeast
1 tbsp. Salt
6 1/2 cups all purpose flour
3 cups warm water
To make it:
In a stand mixer add yeast into 3 cups of warm water. Add in 3 cups of flour and mix with a dough hook. Slowly add in the rest of the flour until completely mixed and there are no lumps. This dough is very sticky.
Loosely cover with a kitchen towel and let rise for 2 hours.
Split the dough in half and make two balls. Place them on and upside down baking sheet lined with parchment and let rise for 45 minutes.
Dust the tops with flour and slash the top three times.
Set the oven to 450 and place a broiler pan on the bottom rack. Heat a pizza stone or upside down baking sheet in the oven for 20 minutes.
Move the bread and parchment to the stone or baking sheet and add 1 cup of water to the broiler pan.
Bake 25-28 minutes.
Slice and enjoy 💜
Skylar’s Culinary Adventure 