Description
This comforting Chicken and Gnocchi Soup combines tender shredded rotisserie chicken, pillowy gnocchi, and fresh vegetables in a rich, creamy broth. Made with crispy bacon, aromatic herbs, and a hint of white wine, this hearty soup is perfect for a cozy family meal and can be prepared entirely on the stovetop in under an hour.
Ingredients
Soup Base
- 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
- 1/4 cup all-purpose flour
- 1/3 cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
Main Ingredients
- 3 cups leftover shredded rotisserie chicken
- 1 (9-ounce) package gnocchi
- 3 cups chopped baby spinach
- 1/4 cup heavy cream
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook the Bacon: Heat a large stockpot or Dutch oven over medium-high heat and add the diced bacon. Cook until brown and crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the pot and discard the rest.
- Sauté Vegetables: Reduce the heat to medium and add the unsalted butter to the reserved bacon fat. Stir until melted, about 1-2 minutes. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are tender, approximately 3-4 minutes.
- Add Aromatics: Stir in the minced garlic and Italian seasoning. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Make the Roux: Whisk in the all-purpose flour and cook until it turns lightly browned, about 1 minute. This will help thicken the soup later.
- Deglaze with Wine: Slowly stir in the dry white wine, scraping any browned bits off the bottom of the pot to incorporate extra flavor.
- Add Stock and Simmer: Pour in the chicken stock and add the bay leaf. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 10 minutes to allow flavors to meld.
- Cook Chicken and Gnocchi: Stir in the shredded rotisserie chicken and the gnocchi. Cook until the gnocchi is tender, about 5 minutes, stirring occasionally to prevent sticking.
- Finish the Soup: Add chopped baby spinach, heavy cream, red wine vinegar, and fresh parsley. Stir until the spinach wilts and everything is well combined, approximately 2-3 minutes. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish each serving with the crispy bacon. Serve immediately while hot.
Notes
- Use leftover rotisserie chicken for convenience, but cooked chicken breast or thighs work well too.
- If dry white wine is unavailable or you prefer to omit alcohol, substitute with additional chicken stock and a splash of white wine vinegar for acidity.
- Fresh gnocchi cooks quickly; be sure not to overcook to avoid mushy texture.
- You can make this soup ahead and reheat gently on the stovetop, but add spinach and cream just before serving for best texture.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
