Creamy Chicken and Gnocchi Soup

Ingredients:

• 4 slices bacon, cut into bite size pieces
• 1 large onion, diced
• 1 large carrot, shredded
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 tbsp chicken bouillon 
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp thyme
• 1 cup shredded chicken
• 1/2 package frozen spinach (150g)
• 2 cans (370 ml each) evaporated milk
• 2 tbsp cornstarch
• 1 (750g) package gnocchi

Directions:

• In a large soup pot heat the bacon, onion, carrot, and celery over medium low heat until onion is soft.

• Add in the garlic, bouillon, basil, oregano, and thyme. Cook one minute.
• Add in the chicken and spinach. Stir occasionally until spinach is defrosted.

• Add in the evaporated milk. Refill each can two times with water and add to pot. That’s an additional 4 cans of water (or approximate 1400 ml).
• Mix the cornstarch with a few tablespoons of water in a small bowl (or one of the empty cans to save on dishes!). Stir cornstarch/water mixture into the soup.
• Turn heat up to medium high and heat to boiling. Stir occasionally.
• Once the soup is boiling, add the gnocchi and cook one minute.