Chicken and Gnocchi Soup
Chicken and Gnocchi Soup
Ingredients
- 1 pound chicken breast
- 1 pound gnocchi
- 4 strips bacon, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/2 yellow onion, small, diced
- 3 carrot sticks, shredded
- 1 cup baby spinach, chopped
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 2 cups half & half
- 3 teaspoons garlic powder, divided
- 3 teaspoons onion powder, divided
- 2 teaspoons smoked paprika, divided
- 2 teaspoons black pepper, divided
- 2 teaspoons Italian seasoning, divided
- 2 teaspoons salt, or to taste, divided
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken breast generously with 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon salt. Set aside.
⏱️ 5 min
- 2
In a large soup pot or Dutch oven, add the diced bacon strips and fry over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
⏱️ 8 min
- 3
Add the seasoned chicken breasts to the pot with the bacon grease. Cook for 6-8 minutes, flipping once, until fully cooked through and nicely browned. Remove the chicken from the pot and set aside to cool slightly.
⏱️ 8 min
- 4
Add the diced yellow onion, diced celery, and minced garlic to the same pot. Sauté over medium heat for 5-7 minutes until the vegetables are softened.
⏱️ 7 min
- 5
Sprinkle the 1 tablespoon of all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux.
⏱️ 2 min
- 6
Gradually pour in the chicken broth and half & half, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 7
Once simmering, add the remaining 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon salt. Stir well to combine.
⏱️ 1 min
- 8
Stir in the shredded carrots and chopped baby spinach. Cook for 2-3 minutes until the spinach wilts.
⏱️ 3 min - 9
Add the gnocchi to the simmering soup. Cook for 2-3 minutes, or according to package directions, until the gnocchi are tender.
⏱️ 3 min
- 10
While the gnocchi cooks, cube the cooked chicken breast. Add the cubed chicken back into the soup and stir to combine.
⏱️ 2 min
- 11
Taste the soup and adjust seasoning if needed. Serve hot, garnished with the reserved crispy bacon and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Gnocchi Soup
- 1 pound chicken breast
- 1 pound gnocchi
- 4 strips bacon, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/2 yellow onion, small, diced
- 3 carrot sticks, shredded
- 1 cup baby spinach, chopped
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 2 cups half & half
- 3 teaspoons garlic powder, divided
- 3 teaspoons onion powder, divided
- 2 teaspoons smoked paprika, divided
- 2 teaspoons black pepper, divided
- 2 teaspoons Italian seasoning, divided
- 2 teaspoons salt, or to taste, divided
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken breast generously with 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon salt. Set aside.
⏱️ 5 min - 2
In a large soup pot or Dutch oven, add the diced bacon strips and fry over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
⏱️ 8 min - 3
Add the seasoned chicken breasts to the pot with the bacon grease. Cook for 6-8 minutes, flipping once, until fully cooked through and nicely browned. Remove the chicken from the pot and set aside to cool slightly.
⏱️ 8 min - 4
Add the diced yellow onion, diced celery, and minced garlic to the same pot. Sauté over medium heat for 5-7 minutes until the vegetables are softened.
⏱️ 7 min - 5
Sprinkle the 1 tablespoon of all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux.
⏱️ 2 min - 6
Gradually pour in the chicken broth and half & half, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 7
Once simmering, add the remaining 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon salt. Stir well to combine.
⏱️ 1 min - 8
Stir in the shredded carrots and chopped baby spinach. Cook for 2-3 minutes until the spinach wilts.
⏱️ 3 min - 9
Add the gnocchi to the simmering soup. Cook for 2-3 minutes, or according to package directions, until the gnocchi are tender.
⏱️ 3 min - 10
While the gnocchi cooks, cube the cooked chicken breast. Add the cubed chicken back into the soup and stir to combine.
⏱️ 2 min - 11
Taste the soup and adjust seasoning if needed. Serve hot, garnished with the reserved crispy bacon and fresh chopped parsley.
⏱️ 1 min