Creamy Chicken Gnocchi Soup
Ingredients
The soup base
-
6
slices
Thick Bacon, chopped
-
2
Tbsp
Butter
-
1
medium
Yellow Onion, diced
-
2
large
Carrots, chopped
-
2
ribs
Celery, diced
-
3
cloves
Garlic, minced
-
½
tsp
Coarse Salt
-
½
tsp
Black Pepper
-
½
tsp
Basil, dried
-
¼
tsp
Poultry Seasoning
-
½
tsp
Thyme, dried
-
1
tsp
Fresh Rosemary Leaves, minced
-
4
cups
Chicken Broth, low sodium
-
3
pieces
Chicken Breasts or a Rotisserie Chicken, shredded
-
16 - 20
oz
Fresh or Packaged Gnocchi
To finish
-
½
cup
Parmesan Cheese, grated
-
3
cups
Baby Spinach
-
2
cups
Half and Half (or evaporated milk, or whole milk)
Instructions
- Sauté the bacon in a 6-quart pot and then remove it, leaving the fat in the pot.
- Add butter, onions, carrots, and celery, and sauté until the vegetables are tender.
- Stir in the garlic and cook for a minute.
- Add salt, pepper, basil, poultry seasoning, thyme, and rosemary, and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, cooked bacon, and gnocchi, then simmer for 15 minutes.
- Stir in the parmesan cheese and baby spinach, cooking until the spinach softens.
- Mix in the half and half, cover, and let sit off the heat for a few minutes.
- Adjust salt to taste and serve with crusty bread.
Nutrition Facts (estimated)
Servings
10
Calories
280
Total fat
15g
Total carbohydrates
25g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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