1 lb. boneless skinless chicken breasts
2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
1-2 teaspoons dried basil
1-2 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1 teaspoon salt
4 cups chicken broth
3 tablespoons cornstarch dissolved in 2 tablespoons water
2 12 ounce cans evaporated milk
2 1lb. packages DeLallo mini potato gnocchi (about 4 cups)
6 slices bacon
2-3 cloves garlic, minced
5 ounces fresh baby spinach
Be sure to taste and adjust with salt/pepper before serving. It may need more depending on the saltiness of your broth.
You can use something other than evaporated milk, but I found that evaporated milk has the creaminess of half and half or heavy whipping cream without actually needing to use up all my good half and half in the soup.
The leftovers do soak up a lot of the moisture, so you might need to add more evaporated milk depending on how soupy you want it and/or how long you'll be keeping it around.
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