Creamy Chicken Gnocchi Soup

There’s nothing quite like a bowl of homemade soup to soothe the soul, and this Creamy Chicken Gnocchi Soup is no exception. This recipe combines hearty chicken, pillowy gnocchi, and a medley of fresh vegetables and herbs in a creamy broth that’s both filling and flavorful. Whether you’re cooking for a cozy family dinner or meal-prepping for the week, this soup delivers comfort in every spoonful.

Ingredients

For the Soup:

• 4 slices bacon, chopped
• 1 small onion, diced (about 1 cup)
• 1 medium stalk celery, diced
• 1 medium carrot, peeled and grated
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh basil, chopped
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 4-6 cups chicken broth (adjust for desired consistency)
• 3 cups cooked and shredded chicken
• 1 (16-ounce) package potato gnocchi
• 2 cups half-and-half cream
• Kosher salt and ground black pepper, to taste
• 1 cup chopped fresh spinach (or more to taste)
• ½ cup freshly grated Parmesan cheese

For Garnish (Optional):

• Reserved crispy bacon
• Fresh herbs (such as basil or thyme)

Instructions

Step 1: Cook the Bacon

1. Heat a large Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 5 minutes.
2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve about 1 tablespoon of bacon grease in the pot, discarding any excess

Step 2: Sauté the Vegetables and Herbs

1. Add the diced onion, celery, and grated carrot to the pot. Sauté over medium heat, stirring occasionally, until the onion becomes translucent, about 6-8 minutes.
2. Stir in the minced garlic, rosemary, thyme, and basil, cooking for an additional minute until fragrant.

Step 3: Build the Base

1. Add the butter to the pot and let it melt, then sprinkle in the flour. Stir continuously for 1 minute to create a roux.
2. Gradually pour in 4 cups of chicken broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 4: Add the Chicken and Gnocchi

1. Stir in the shredded chicken and potato gnocchi. Simmer for 5-10 minutes, or until the gnocchi is tender and floats to the top.

Step 5: Finish with Cream and Greens

1. Reduce the heat to low. Stir in the half-and-half, fresh spinach, and Parmesan cheese. Cook gently until the spinach wilts and the cheese melts into the soup.
2. Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, add additional chicken broth to achieve the desired consistency.

Step 6: Serve

1. Ladle the soup into bowls and top with reserved bacon and fresh herbs if desired. Serve warm and enjoy!

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great shortcut and adds fantastic flavor. Just shred it and add it during Step 4.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth or cream if it thickens too much.

Can I substitute the gnocchi?

If gnocchi isn’t available, small pasta shapes like orecchiette or tortellini work well. Adjust the cooking time accordingly.