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Hearty Chicken Gnocchi Soup with Vegetables and Bacon Recipe

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★★★★★

4.8 from 129 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/hearty-chicken-gnocchi-soup-with-vegetables-and-bacon-recipe/