Save money and eat healthier by making your favourite restaurant creamy chicken and gnocchi soup at home!
12
Ingredients
4slicesbaconcut into bite size pieces
1large oniondiced
1large carrotshredded
2stalks celerydiced
4clovesgarlicminced
1tbspchicken bouillon *see note
1tspbasil
1tsporegano
1/2tspthyme
1can354g chicken, drained (I recommend Kirkland brand from Costco) or 1 cup leftover cooked chicken, chopped
1/2package frozen spinach150g
2cans370 ml each evaporated milk
2tbspcornstarch
1750g package gnocchi
1/2tspsalt *see note
Instructions
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.
Notes
NOTE ABOUT BOUILLON: 4 cups of chicken broth can be substituted for the bouillon and water used in step 4.
NOTE ABOUT SALT: taste the soup at this point for level of saltiness. I found that the soup needed a bit of salt so I added 1/2 a tsp. But when I ate the soup the next day I found it too salty. I think the salt from the gnocchi had leached out. Therefore, if you know you'll have leftovers, don't add the salt in. Serve in bowls and allow each person to salt their bowl to taste. The leftovers will probably be salty enough.