Chicken and Gnocchi Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course, Soup
Chicken and Gnocchi Soup
Description
This soup begins by rendering bacon until crisp, with some reserved fat providing a flavorful base. Butter sautés diced onion, carrots, and celery to soften them, followed by garlic and Italian seasoning to add depth. Flour is whisked in to create a roux, then dry white wine deglazes the pot, lifting browned bits. Chicken stock and a bay leaf simmer to build flavor. Shredded rotisserie chicken and gnocchi cook in the broth until gnocchi is tender. Fresh spinach, heavy cream, red wine vinegar, and parsley are stirred in at the end to add color, richness, brightness, and herbaceous notes.
The resulting soup offers a creamy texture with soft gnocchi and tender chicken throughout, enriched by bacon and a touch of acidity. It’s a flavorful, filling option for cooler days or cozy meals.
Ingredients
- 4 lices Bacon diced
- 3 tablespoons butter unsalted
- 1 sweet onion diced
- 3 carrot peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- ⅓ cup white wine dry
- 4 cups chicken stock
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cups rotisserie chicken leftover, shredded
- 1 (9-ounce) package gnocchi
- 3 cups baby spinach chopped
- ¼ cup heavy cream
- 2 tablespoons red wine vinegar
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the stockpot, and set aside.
- Reduce heat to medium; add butter to the stockpot, stirring until butter has melted, about 1-2 minutes. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and gnocchi, and cook until gnocchi is tender, about 5 minutes.
- Stir in spinach, heavy cream, vinegar and parsley until the spinach has wilted, about 2-3 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with bacon.
User Reviews
Overall Rating
5
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