Smoky Bacon Chicken Gnocchi Soup
This Smoky Bacon Chicken Gnocchi Soup is the ultimate one pot comfort food and it’s very filling. Serve it with some good bread on the side and you have the perfect dinner.
If you’re a fan of chicken gnocchi soup, you’re gonna really love the addition of bacon bits and smoked paprika in this new twist on an already great soup. This recipe will become a family favorite, especially on those cool fall days.
I wish I could take credit for creating this upgraded version of an already great tasting soup, but I honestly can’t. I was recently watching Tatyana over at Tatyana’s everyday food make this soup and it looked so delicious. I already love regular chicken gnocchi soup, so I was pretty sure I would love this version as well, and it sure didn’t disappoint!
Although the ingredient list is quite long for this recipe, it’s all simple ingredients and it comes together rather quickly. You can even prep the vegetables and chop the bacon in advance if preferred.
Wine versus Chicken Broth
The original recipe calls for using 1/2 cup of white wine. I used an additional 1/2 cup of chicken broth instead. If you cook with wine, feel free to use wine instead of chicken broth in step #2 of the recipe.
Even picky eaters will love this Smoky Bacon Chicken Gnocchi Soup. It’s so full of flavor that kids won’t realize there are hidden vegetables underneath all that cream and parmesan cheese.
This recipe calls for raw cubed chicken breasts or thighs. The chicken gets added to the soup during the last few minutes of cooking. The chicken should be cubed small so it will cook quicker. However, feel free to use store bought rotisserie chicken. You can also cook your own chicken ahead of time and use your own chicken broth. Simply cube the cooked chicken and add it at the end with the gnocchi and spinach.
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Recipe adapted from Tatyana’s Everyday Food.Print
This creamy soup is made with lots of bacon bits, gnocchi, and creamy cheese and it’s absolutely loaded with flavor.
- 8 to 10 slices smoked bacon, diced
- 3 tablespoons salted butter
- 1 large onion, diced
- 1 cup sliced or diced carrots
- 2 celery stalks, diced
- 1 tablespoon minced garlic from a jar, or fresh
- 6 1/2 cups chicken broth, divided
- 1 tablespoon fresh thyme
- 1 tablespoon fresh chopped rosemary
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 2 cups skinless chicken breast or thighs, cubed
- 1 pound gnocchi
- 5 ounces fresh baby spinach
- 2 cups whole milk
- 1 cup half and half
- 1 cup grated fresh parmesan cheese
- 2 tablespoons fresh chopped parsley
- additional cheese for serving
- warm bread, optional
- Preheat a large dutch oven over medium heat and add the bacon pieces. Render the bacon over medium heat until it’s golden and crispy.
- Add the butter, onion, carrots, and celery. Saute over medium heat for about 5-6 minutes, until the onion is translucent and the carrots are semi-tender. Add the garlic and saute for an additional minute. Add 1/2 cup of the chicken broth, the thyme, and rosemary. Whisk or stir in the flour until it’s incorporated and has time to cook out the raw taste, about 1 minute.
- Add about 2 cups of the remaining chicken broth, and keep stirring, until the mixture begins to thicken, 3 to 4 minutes, then add the remaining chicken broth. Add the chicken, cover with a lid, and bring the soup to a boil. Simmer the soup for about 10 minutes, or until the chicken is cooked through.
- Add the spinach and gnocchi and cook for about 4 minutes or per gnocchi package directions.
- Add the whole milk, half and half, grated parmesan, and fresh parsley. Bring to a simmer and remove from heat. Cover and allow to sit for about 15 minutes.
- To serve, add additional grated parmesan cheese, a sprinkle of smoked paprika, and fresh parsley.
- Serve with warm bread, optional.
- Refrigerate leftovers for up to 3 days.
Keywords: chicken gnocchi soup, soup, chicken soup,