Creamy Chicken Gnocchi Soup

2 Tbsp. butter

1 onion, diced

3 stalks celery, chopped

1/2 cup shredded carrots

2 cloves garlic, minced

1/4 cup flour

4 cups chicken broth

2 (12 oz.) cans evaporated milk

1 tsp. dried basil

1 tsp. Italian seasoning

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

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.

Slowly add chicken broth, evaporated milk, basil, Italian seasoning, salt and pepper. Stir until it starts to thicken. Add chicken, gnocchi, bacon and spinach. Let simmer about 5 minutes, or until gnocchi is cooked.