Ingredients:
- 6 strips bacon, cut into small pieces
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced (or 1 teaspoon garlic powder for a milder flavor)
- 4 cups chicken broth (homemade or low-sodium for less salt)
- 1 cup heavy whipping cream (for a lighter version, use half-and-half or coconut milk)
- 1 tablespoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1 pound potato gnocchi, uncooked (store-bought or homemade for extra flavor)
- 2 cups rotisserie chicken, cooked and shredded (or grilled chicken for a smoky flavor)
- 2 cups fresh baby spinach, packed (you can substitute kale for added nutrition)
- Salt, to taste
- Pepper, to taste
- Optional garnishes: Fresh parsley, grated Parmesan cheese, or croutons for added crunch
Instructions:
- Cook the Bacon:
- In a large soup pot over medium-high heat, add the bacon pieces. Cook until crispy and golden brown, about 10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate to drain excess fat. Leave about 2 tablespoons of bacon fat in the pot for flavor.
- Sauté the Aromatics:
- In the same pot with the bacon fat, add the chopped onion. Sauté for about 4-5 minutes, or until the onions are softened and lightly browned. This step adds depth to the soup.
- Stir in the minced garlic and cook for an additional minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Build the Soup Base:
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for enhanced flavor. Add the heavy whipping cream and Italian seasoning. Stir to combine.
- Bring the mixture to a boil over high heat. Once boiling, add the uncooked gnocchi and most of the reserved bacon (saving some for garnish).
- Simmer for Thickness:
- Reduce the heat to a gentle simmer and cover the pot with a lid slightly ajar. Cook for about 15 minutes, stirring occasionally, until the gnocchi are tender and the soup has thickened slightly. If it becomes too thick, you can add more chicken broth or a splash of water to reach your desired consistency.
- Add Chicken and Spinach:
- Stir in the shredded rotisserie chicken and fresh spinach. Cook until the chicken is warmed through and the spinach has wilted, about 3-5 minutes. This step adds protein and nutrients, making the soup hearty and satisfying.
- Season to Taste:
- Taste the soup and add salt and pepper as needed. If you love a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with the remaining crispy bacon, fresh parsley, and a generous sprinkle of grated Parmesan cheese. If desired, serve with crusty bread or croutons for added texture.
Tips:
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors meld beautifully as it sits, but be aware that gnocchi may absorb more liquid as it sits. Add a splash of broth when reheating.
- Freezing: If you plan to freeze the soup, it’s best to freeze it without the gnocchi, as they can become mushy. Cook the gnocchi separately when you’re ready to enjoy the soup.
- Variations: Feel free to add other vegetables such as carrots, celery, or mushrooms for additional flavor and nutrition. If you want a bit of acidity, a squeeze of lemon juice just before serving can brighten up the flavors.
Enjoy your delicious Chicken Bacon Gnocchi Soup, perfect for a comforting meal any day!