Creamy Chicken & Gnocchi Soup

4 slices bacon, chopped1 onion, diced

1 carrot, diced or shredded

2 stalks celery, diced or shredded

4 cloves garlic, minced

1/3 cup flour

1 tsp. basil

1 tsp. oregano

1/2 tsp. thyme

Salt and pepper to taste

4 cups chicken broth

2 cans evaporated milk OR 3/4 cup half-and-half and 3/4 cup milk

1 1/2 cups cooked chicken, shredded or chopped

1 (16-oz. pkg.) potato gnocchi

1 cup fresh baby spinach

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

Add in the garlic, flour, basil, oregano, thyme, salt, and pepper. Cook one minute.

Add in the broth and evaporated milk (or half-and-half and milk). Bring to a boil.

Stir in chicken and gnocchi and simmer until gnocchi floats to the top.

Stir in spinach and cook until wilted.

(Adapted from Jessica Penner and Allrecipes)