Creamy Chicken and Gnocchi Soup

Creamy Chicken and Gnocchi Soup


  • 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


  • 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.

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