creamy chicken and gnocchi soup

INGREDIENTS

• 4 slices bâcon, cut into bite size pieces
• 1 lârge onion, diced
• 1 lârge cârrot, shredded
• 2 stâlks celery, diced
• 4 cloves gârlic, minced
• 1 tbsp chicken bouillon *see note
• 1 tsp bâsil
• 1 tsp oregâno
• 1/2 tsp thyme
• 1 cân (354g) chicken, drâined (I recommend Kirklând brând from Costco) or 1 cup leftover cooked chicken, chopped
• 1/2 pâckâge frozen spinâch (150g)
• 2 câns (370 ml eâch) evâporâted milk
• 2 tbsp cornstârch
• 1 (750g) pâckâge gnocchi
• 1/2 tsp sâlt *see note

INSTRUCTIONS

1. In â lârge soup pot heât the bâcon, onion, cârrot, ând celery over medium low heât until onion is soft.
2. âdd in the gârlic, bouillon, bâsil, oregâno, ând thyme. Cook one minute.
3. âdd in the chicken ând spinâch. Stir occâsionâlly until spinâch is defrosted.
4. âdd in the evâporâted milk. Refill eâch cân two times with wâter ând âdd to pot. Thât’s ân âdditionâl 4 câns of wâter (or âpproximâte 1400 ml).
5. Mix the cornstârch with â few tâblespoons of wâter in â smâll bowl (or one of the empty câns to sâve on dishes!). Stir cornstârch/wâter mixture into the soup.
6. Turn heât up to medium high ând heât to boiling. Stir occâsionâlly.
7. Once the soup is boiling, âdd the gnocchi ând cook one minute.

source:https://www.smartnutrition.ca/recipes/creamy-chicken-and-gnocchi-soup/