Creamy Chicken Bacon Gnocchi
I first made this soup when I wanted a warm meal after a long day and now it’s a go-to recipe my family asks for again and again because of how hearty and satisfying it is
Ingredients
- Bacon: provides a smoky, savory depth that forms the backbone of flavor look for thick-cut for crispier pieces
- Onion and garlic: use sweet onions like Vidalia for mellow sweetness that balances the richness
- Chicken broth: essential for a savory and rich base low sodium is best if you want to control salt levels
- Heavy cream: adds the creamy, velvety texture that makes the soup feel indulgent
- Italian seasoning: a blend of dried herbs that brings bright, aromatic warmth
- Gnocchi: store-bought potato gnocchi works great and cooks quickly in the soup choose a fresh or shelf-stable option with soft texture
- Chicken: rotisserie chicken is perfect to save time shredded leftover chicken also works well
- Fresh baby spinach: adds a fresh burst of color and lightness to the creamy soup
- Salt and pepper: simple seasoning to taste
Step-by-Step Instructions
- Sauté the Bacon:
- Cut the bacon into small pieces using kitchen shears for ease. Add to a large soup pot over medium-high heat and cook until crispy, about 10 minutes. Transfer to a paper towel-lined plate but leave about 2 tablespoons of bacon fat in the pot for flavor.
- Cook the Onions and Garlic:
- Add the chopped onion to the pot and sauté for 4 to 5 minutes until softened and lightly browned. Stir in the minced garlic and cook for about 30 seconds until fragrant being careful not to burn it.
- Build the Soup Base:
- Pour in the chicken broth and heavy cream. Sprinkle in the Italian seasoning. Add the uncooked gnocchi and most of the cooked bacon reserving some for garnish. Stir well scraping the bottom of the pot to loosen any browned bits. Increase heat to high and bring to a boil.
- Simmer and Thicken:
- Once boiling reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 15 minutes stirring occasionally to prevent sticking. The starch released from the gnocchi helps thicken the broth naturally.
- Add Chicken and Spinach:
- Stir in the shredded chicken and fresh spinach. Let the soup warm through until the spinach wilts and the chicken is heated. Season with salt and pepper to taste. Serve immediately topped with the reserved crispy bacon pieces.
One of my favorite things about this soup is how the bacon fat infuses the entire dish with a smoky richness that makes every bite feel satisfying. I remember making this for my family on a chilly fall evening and everyone lingered at the table, savoring each spoonful.
Storage Tips
Store leftovers in an airtight container in the fridge for three to four days. Reheat slowly on low heat to keep the cream sauce smooth adding a splash of chicken broth if it feels too thick. Because the gnocchi absorbs liquid over time the soup thickens in the fridge so thinning it a bit helps bring back the perfect texture.
Ingredient Substitutions
If you don’t have rotisserie chicken diced chicken breasts or thighs cooked ahead or added partway through cooking work great. For greens kale is a sturdy substitute for spinach or you can skip the greens entirely for a richer soup. Avoid substituting heavy cream with milk or half and half as the soup could curdle at simmering temperatures.
Serving Suggestions
Serve this soup with a simple side salad dressed lightly with a vinaigrette to add freshness. Crusty bread or cheesy garlic bread is perfect for dipping and rounding out the meal. This soup shines on its own but pairing it with a light side keeps the meal balanced and satisfying.
Ingredients
→ Protein
→ Produce
→ Pantry
→ Dairy
Steps
Cook bacon pieces in a large soup pot over medium-high heat until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving approximately 2 tablespoons of bacon fat in the pot.
Add chopped onion to the pot with bacon fat and sauté for 4-5 minutes until softened and lightly browned. Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and heavy cream, then add Italian seasoning, uncooked gnocchi, and most of the cooked bacon (reserve some for garnish). Stir well, scraping up any browned bits from the pot. Increase heat and bring mixture to a boil.
Reduce heat to a gentle simmer and cover pot with lid slightly ajar. Cook for 15 minutes, stirring occasionally to prevent gnocchi from sticking. Allow broth to thicken as starch releases from gnocchi.
Stir in shredded cooked chicken and fresh spinach. Heat through for several minutes until spinach wilts and chicken is warmed. Season with salt and pepper to taste.
Ladle soup into bowls and garnish with reserved crispy bacon pieces. Serve immediately.
Tips
- Do not pre-cook the gnocchi; cooking it in the soup releases starch that naturally thickens the broth. Use low-sodium chicken broth to better control salt levels.
Required Tools
- Large soup pot
- Kitchen shears
- Paper towels