Chicken Gnocchi Soup
This Chicken Gnocchi Soup is restaurant quality, but SO easy to make! It's ultra creamy, packed with bacon and vegetables, and ready in under an hour.
Servings: 8 people
Calories: 570kcal
Ingredients
- 6 slices thick-cut bacon roughly chopped
- 1 yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- 1 tablespoon minced garlic
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon salt plus more to taste
- ½ teaspoon pepper
- 1 (32 oz) carton chicken broth
- 2 pints half and half room temperature
- 1 (16 oz) box gnocchi store-bought or homemade, fresh or frozen
- 1 pound cooked and cubed chicken about 4 cups cubed (I used 1 store-bought rotisserie chicken)
- 1 (5 oz) bag spinach roughly chopped
- 1 (8 oz) block cream cheese cubed and softened to room temperature
- ½ cup finely grated parmesan, romano, and asiago cheese blend
Instructions
- Heat a large stockpot over medium heat, add in bacon, then cook until crispy.
- Reserve grease, but remove bacon, set aside and crumble.
- To the hot grease, add onion, carrots, celery, garlic, Italian seasoning, salt and pepper.
- Saute for 10 minutes, or until the carrots have softened, stirring regularly.
- Stir in chicken broth, scraping up any brown bits from the bottom, then stir in half-and-half and bring to a simmer.
- Stir in gnocchi, chicken, spinach, and cream cheese, then simmer according to gnocchi box directions until the gnocchi is cooked.
- Remove from the heat, stir in the cheese blend and crispy bacon, then taste and re-season, if necessary.
- Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Nutrition
Serving: 1scoop | Calories: 570kcal | Carbohydrates: 33g | Protein: 20g | Fat: 41g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1396mg | Potassium: 536mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5170IU | Vitamin C: 9mg | Calcium: 296mg | Iron: 4mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.