Hearty Chicken Gnocchi Soup with Vegetables and Bacon Recipe

Introduction

Comfort food season is here, and it’s time to embrace heartier meals like this Chicken Gnocchi Soup. Inspired by a classic restaurant favorite, this recipe boosts nutrition with a medley of aromatic vegetables and savory bacon, making it perfect for cozy nights at home.

Ingredients

• 1 rotisserie chicken, skin removed and shredded (or 2 cups cooked chicken, diced)
• 4 slices bacon (or turkey bacon)
• 1 medium butternut squash, peeled and diced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups low-sodium chicken broth
• 1 package gnocchi (store-bought or homemade, about 16 oz)
• 1 cup milk or cream
• 2 tablespoons olive oil (if cooking raw chicken)
• Salt and pepper, to taste
• Grated parmesan or pecorino romano cheese, for serving

Instructions

1. Step 1: In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
2. Step 2: Add the butternut squash, bell pepper, broccoli, carrot, and celery to the pot. Sauté in the bacon fat until vegetables begin to soften, about 5-7 minutes.
3. Step 3: Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
4. Step 4: Stir in shredded chicken and milk or cream. Heat through gently, but do not boil.
5. Step 5: Add the gnocchi to the simmering soup and cook according to package instructions until they float and are tender, usually 2-3 minutes.
6. Step 6: Season with salt and pepper to taste. Crumble the cooked bacon and stir it back into the soup.
7. Step 7: Serve hot with a sprinkle of grated parmesan or pecorino romano cheese on top.

Tips & Variations

• Chop all vegetables ahead of time and store in the fridge to speed up cooking.
• Use low-sodium or homemade chicken broth for the best flavor.
• If serving later, add gnocchi just before serving to avoid mushiness.
• Try substituting vegetables like fennel, zucchini, leeks, or greens such as spinach or kale for variety.
• A sprinkle of aged cheese adds a nice savory touch that complements the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for 3-4 days. When reheating, do so gently on the stove. For freezing, omit the gnocchi and dairy; freeze the soup base separately and cook fresh gnocchi to add after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gnocchi or should I make it from scratch?

Either works well! Store-bought gnocchi saves time and cooks quickly in the soup. Homemade gnocchi adds a personal touch if you want to make cooking an adventure.

What kind of chicken should I use?

Rotisserie chicken is a convenient, flavorful choice, but raw boneless, skinless chicken breasts or thighs work too. Thighs tend to be juicier and more flavorful, while breasts are leaner.

How long will this soup keep in the fridge?

It will keep well for 3-4 days when stored in an airtight container in the refrigerator.

Can I freeze this soup?

You can freeze the soup base without the gnocchi and dairy. When ready to serve, thaw and heat the soup, then cook and add fresh gnocchi and dairy to maintain texture and flavor.

Hearty Chicken Gnocchi Soup with Vegetables and Bacon Recipe

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Chicken Gnocchi Soup is a comforting, nutrient-packed version of the classic Olive Garden favorite. This hearty soup features a medley of aromatic vegetables like butternut squash, bell peppers, and broccoli, all simmered with savory bacon and tender rotisserie chicken. The addition of pillowy gnocchi makes it perfect for cozy fall evenings, delivering a flavorful yet healthier twist on a creamy soup classic.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 1 rotisserie chicken, skin removed and meat shredded (white and dark meat)
• 4 slices turkey bacon (or regular bacon), chopped

Vegetables

• 1 cup butternut squash, peeled and diced
• 1 cup broccoli florets
• 1 medium bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced

Soup Base

• 4 cups low-sodium chicken broth
• 1 cup heavy cream or half and half
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Carbohydrates

• 1 package (about 16 ounces) store-bought gnocchi (potato or whole wheat)

Garnish (optional)

• Grated Parmesan or Pecorino Romano cheese
• Fresh parsley, chopped

Instructions

1. Prepare the Bacon and Vegetables: In a large soup pot or Dutch oven, cook the chopped turkey bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté Vegetables: Add olive oil to the bacon fat if needed. Add the diced onion, garlic, butternut squash, bell pepper, and broccoli to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and aromatic, about 5-7 minutes.
3. Add Broth and Simmer: Pour in the low-sodium chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to simmer. Let the vegetables cook through and flavors meld for about 10 minutes.
4. Add Chicken: Stir in the shredded rotisserie chicken and cooked bacon pieces. Heat through for 2-3 minutes to meld flavors together.
5. Add Gnocchi and Cream: When you’re ready to serve, add the gnocchi to the simmering soup. Cook according to package instructions, usually about 2-3 minutes until the gnocchi float to the surface. Stir in the heavy cream or half and half and heat gently, but do not boil after cream is added to prevent curdling.
6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with grated Parmesan or Pecorino Romano cheese and chopped fresh parsley if desired.

Notes

• Vegetables can be varied according to availability; carrots, celery, fennel, or greens like spinach and kale are excellent additions or substitutes.
• Use low-sodium chicken broth to control salt content in the soup.
• Do not add gnocchi too far in advance to prevent mushiness; add them just before serving.
• The soup keeps well in the refrigerator for 3-4 days in an airtight container.
• For freezing, omit gnocchi and dairy. Reheat soup first, then cook gnocchi separately to add when serving.
• Optional: sprinkle grated aged cheese like Parmesan or Pecorino Romano for added depth of flavor.

Keywords: Chicken Gnocchi Soup, Creamy Chicken Soup, Fall Soup Recipes, Comfort Food Soup, Vegetable Loaded Soup