Smoky Bacon Creamy Chicken Gnocchi Soup Recipe

Preheat a large soup pot over medium heat and add in the diced bacon bits. Render the bacon over medium heat until it’s golden and crispy around the edges. Next, add in the butter. I like to use a high-quality, salted butter since it adds great flavor!

Next, add in the diced onion, sliced carrots and diced celery. Sauté this mixture over medium heat for about 5 minutes, until the onion is translucent. Add in the garlic next and cook for another minute. Add in the fresh thyme, fresh rosemary and the white wine.

Reduce the white wine for a few minutes, until almost all the liquids are evaporated. Season the mixture with salt, ground black pepper and smoked paprika. Add in the flour and stir until the flour is well incorporated.

Next, begin adding the chicken broth. Add about2 cups and allow the broth to thicken for a few minutes, then add the remaining broth. Add the cubed chicken breast/thigh into the soup, cover the pot with a lid, and allow the soup to come to a boil.

Simmer the soup for about 7 to 9 minutes, until the chicken is thoroughly cooked. Add in the spinach and gnocchi next. Cook for2 to 4 minutes, depending on the gnocchi cooking time, per package instructions.

Last, pour in the whole milk and the cream. Add in the grated parmesan cheese and the fresh parsley. Allow the soup to come up to a simmer, then remove it from the heat. Allow the soup to stand for about 15to 20 minutes to thicken.

For serving, I like to add even more grated parmesan cheese over the top, along with a sprinkle of ground black pepper, smoked paprika and fresh parsley. Serve the soup with warm garlic bread or garlic breadsticks on the side!