Chicken Bacon Gnocchi Soup
User Reviews
5
Chicken Bacon Gnocchi Soup
Description
The recipe begins by crisping cut bacon pieces in a pot to render fat and develop smoky flavor. After removing most bacon, onions and minced garlic are sautéed in the rendered fat until soft and lightly browned. Chicken broth, heavy cream, Italian seasoning, and uncooked potato gnocchi are added along with the majority of the cooked bacon to build a creamy and flavorful base. The gnocchi cooks directly in the simmering soup, releasing starch that thickens the broth. Packed fresh baby spinach is stirred in near the end for color and mild earthiness. The soup is gently simmered until thickened and the gnocchi is tender. Reserved bacon is used as garnish to finish.
This soup serves 4-6 and can be adjusted with low-sodium broth for less salt. Using uncooked gnocchi eliminates a separate boiling step and contributes to the soup’s body. The combination of textures from crispy bacon, soft gnocchi, and tender chicken creates a filling one-pot meal suitable for casual dining or as a starter.
The simmering time ensures the soup thickens while flavors meld. Stirring occasionally prevents sticking. Serving warm allows flavors and textures to be best appreciated.
Ingredients
- 6 trips Bacon
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream aka whipping cream
- 1/4 teaspoon Italian seasoning
- 1 pound potato gnocchi uncooked
- 2 cups chicken cooked or rotisserie
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Cut the bacon into small pieces (I use my kitchen shears to make this job easy) and add it to a soup pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep the other ingredients.
- Transfer the bacon to a paper towel lined plate and leave about 2 tablespoons of the bacon fat in the pot.
- Add the onion to the pot and sauté for 4-5 minutes or until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds.
- Add the chicken broth, cream, Italian seasoning, gnocchi, and most of the cooked bacon to the pot (I reserve some bacon for garnishing). Give it a good stir and scrape up any brown bits from the bottom of the pot. Increase the heat to high and bring it to a boil.
- Once boiling, reduce the heat so it's gently simmering and cover the pot with the lid slightly ajar. Cook for 15 minutes (I stir it every so often just to ensure the gnocchi isn't sticking to the bottom).
- Once the soup is as thick as you want it to be (it continues to thicken up the longer it's cooked), add in the cooked chicken and the spinach. Let it warm through for a few minutes. Season with salt & pepper as needed and serve immediately.
Notes
- This recipe serves 4 to 6 depending on portion sizes.
- Use low-sodium chicken broth if you want to control salt level.
- There is no need to pre-cook the gnocchi; it cooks in the soup, which thickens the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 104mg | 35% |
| Sodium | 1034mg | 43% |
| Potassium | 375mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1540IU | 31% |
| Vitamin C | 15mg | 17% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
