Chicken Gnocchi Soup by Grandma Behrendt’s Kitchen

– 3 strips thick cut Bacon
– 2 tbsp butter
– 1 cup onion, diced
– 3 stalks celery, diced
– 2 lg carrots, diced
– 3 cloves garlicminced (adjust to your taste)
– 1 tbsp cooking sherry (or real sherry)
– 1 tbsp Italian seasoning
– 1 tsp salt
– 1/2 tsp Ground Pepper
– 1 bay leaf
– 4 cups water
– 5 tsp chicken bouillon
– 1.5 lb boneless skinless chicken thighs (about 6 thighs, dark meat)
– 1 lb gnocchi (open package and separate them)
– 4 tbsp cornstarch (mix with equal parts water for your slurry to thicken soup)
– 4 tbsp water (for slurry with cornstarch)
– 2 cups half n half
– 1-2 handfuls arugula (or baby spinach, or baby kale)

Total Time: 20 min