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Smoky Bacon Chicken Gnocchi Soup

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  • Author: Cindy @mycountrytable
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: soup/dinner/sides
  • Method: cook
  • Cuisine: American

Description

This creamy soup is made with lots of bacon bits, gnocchi, and creamy cheese and it’s absolutely loaded with flavor.

Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add the spinach and gnocchi and cook for about 4 minutes or per gnocchi package directions.
  5. 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.
  6. To serve, add additional grated parmesan cheese, a sprinkle of smoked paprika, and fresh parsley.
  7. Serve with warm bread, optional.
  8. Refrigerate leftovers for up to 3 days.

Find it online: https://mycountrytable.com/smoky-bacon-chicken-gnocchi-soup/