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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.

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.

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.

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.

Sprinkle the 1 tablespoon of all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux.

Gradually pour in the chicken broth and half & half, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally.

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.

Stir in the shredded carrots and chopped baby spinach. Cook for 2-3 minutes until the spinach wilts.
Add the gnocchi to the simmering soup. Cook for 2-3 minutes, or according to package directions, until the gnocchi are tender.

While the gnocchi cooks, cube the cooked chicken breast. Add the cubed chicken back into the soup and stir to combine.

Taste the soup and adjust seasoning if needed. Serve hot, garnished with the reserved crispy bacon and fresh chopped parsley.


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.

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.

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.

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.

Sprinkle the 1 tablespoon of all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux.

Gradually pour in the chicken broth and half & half, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally.

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.

Stir in the shredded carrots and chopped baby spinach. Cook for 2-3 minutes until the spinach wilts.
Add the gnocchi to the simmering soup. Cook for 2-3 minutes, or according to package directions, until the gnocchi are tender.

While the gnocchi cooks, cube the cooked chicken breast. Add the cubed chicken back into the soup and stir to combine.

Taste the soup and adjust seasoning if needed. Serve hot, garnished with the reserved crispy bacon and fresh chopped parsley.
