Slow Cooked: Chicken, Bacon & Gnocchi Soup

INGREDIENTS

• 1 tsp Garlic Infused Oil, optional
• 500g Chicken Breast, boneless, skinless
• 1/2 C Celery, thinly diced
• 1 1/2 C Carrot, quartered and diced
• 2 tsp Basil, dried
• 2 tsp Mixed Herbs, dried
• 1 tsp Salt
• 2 tsp Chicken Stock Powder
• 3 tsp Vegetable Stock Powder
• 4 C + 2 Tbsp Water
• 3 Tbsp Cornflour
• 700g Milk, lactose free (substitute for 2x 340ml tins of evaporated milk if you are not following FODMAP or do not have an issue with milk)
• 500g Gnocchi, gluten free
• 6x Streaky Bacon, sliced
• 150g Baby Spinach

INSTRUCTIONS

1. Add the garlic infused oil, chicken, carrot, celery, basil, mixed herbs, salt, chicken stock powder, vegetable stock powder, and 4 C of water into a slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
2. Shred the chicken.
3. Mix 2 tbsp water with the cornflour, ensuring there are no lumps. Add this, along with the milk and gnocchi to the slow cooker. Stir and replace lid. Cook for another hour.
4. Meanwhile, fry the bacon in a pan over medium-high heat. Drain the fat.
5. Once the final hour of the slow cooker has completed, add the bacon to the slow cooker along with the baby spinach. Stir to combine until the baby spinach has wilted.
6. Serve while warm.