Creamy Chicken Gnocchi Soup

• 2 Tbsp. butter
• 1 onion, diced
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 2 (12 oz.) cans evaporated milk
• 1 tsp. dried basil
• 1/2 tsp. salt
• 1 tsp. freshly ground black pepper
• 2 cups shredded rotisserie chicken
• 2 (1 lb.) packages mini potato gnocchi
• 6 slices bacon, chopped and cooked
• 5 oz. fresh spinach

Instructions

1. In a large pot over medium heat, add butter, onion, celery, carrots and garlic. Cook until tender. Stir in flour and let cook 1 minute.
2. Slowly add chicken broth, evaporated milk, basil, Italian seasoning, salt and pepper. Stir until it starts to thicken.
3. Add chicken, gnocchi, bacon and spinach. Let simmer about 5 minutes, or until gnocchi is cooked.