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–+ servings

Chicken and Gnocchi Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
With a creamy, velvety chicken broth, shredded chicken, veggies, and pillowy gnocchi. SO good with crusty bread!
5 stars (11 ratings)

Ingredients

  • 4 slices bacon, diced
  • 3 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 3 carrots, peeled and sliced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • ¼ cup all-purpose flour
  • ⅓ cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups leftover shredded rotisserie chicken
  • 1 (9-ounce) package gnocchi
  • 3 cups chopped baby spinach
  • ¼ cup heavy cream
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley leaves

Equipment

Instructions

  • Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the stockpot, and set aside.
  • Reduce heat to medium; add butter to the stockpot, stirring until butter has melted, about 1-2 minutes. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in garlic and Italian seasoning until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in wine, scraping any browned bits from the bottom of the pot.
  • Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
  • Stir in chicken and gnocchi, and cook until gnocchi is tender, about 5 minutes.
  • Stir in spinach, heavy cream, vinegar and parsley until the spinach has wilted, about 2-3 minutes; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon.