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This creamy chicken bacon gnocchi soup is comfort in a bowl! Everyday ingredients come together quickly for this simple and delectable meal.
I think you’ll enjoy my Creamy Tuscan Chicken Gnocchi Soup next.
This chicken gnocchi soup was inspired by my Chicken Bacon Gnocchi. Those flavors are well-loved, and so doing something similar in soup form was a no-brainer for me. Is there any better way to warm up than with pillowy gnocchi in a steaming bowl of soup?!
This creamy gnocchi soup is straightforward to make and a tasty way to use up leftover cooked chicken (or rotisserie chicken) if you have some. You start by cooking the bacon, and then you sauté the onion and garlic in some of the remaining bacon fat. This builds a lot of delicious flavor. Then the chicken broth, cream, Italian seasoning, and gnocchi are added in and simmered for about 15 minutes. The chicken is stirred in towards the end (at the same time as the spinach) since it’s already cooked (this avoids it getting too dry). And that’s it! The soup thickens up the more you cook it, so it’s easy to customize just how thick you want it.
Recipe notes & tips:
- The gnocchi cooks right in the soup, and the starch released is integral to thickening the broth up, so there is no need to pre-cook it.
- As with any recipe, substitutions are at your own risk. I don’t recommend subbing the cream with something like milk or half-and-half because there’s a chance the soup will curdle due to the high heat it’s cooked over. With that said, feel free to experiment because you never know what will work until you try!
- If you don’t have any pre-cooked chicken, I would cut up a couple of chicken breasts (or a few chicken thighs – they will stay more tender) and then add it to the pot at step 4.
- If the leftovers are too thick, try adding a splash of chicken broth when re-heating.
- This isn’t the type of soup that freezes beautifully, but it will still taste fine if you need to do so. It may separate a bit, so I recommend warming it on a low heat and possibly adding a touch more cream or chicken broth if needed.
- You could sub the spinach with kale if you wish (or leave it out altogether). The spinach adds a touch of color, more texture, and makes it a tad healthier, so that’s why I like to add it in.
You may want to try my Creamy Balsamic Spinach Bacon Mushroom Chicken if you love the flavor combo in this soup!
What to serve with chicken gnocchi soup?
Try some garlic bread or a side salad.
More delicious gnocchi recipes to try:
- Easy Chicken Gnocchi Soup
- Creamy Pesto Gnocchi
- Gnocchi with Tomato Sauce
- Sausage, Kale, and Gnocchi Soup
I hope you will love this hug in a bowl!
Questions about this chicken bacon gnocchi soup recipe? Let me know in the comments below. Tag me #saltandlavender on Instagram if you’ve made one of my recipes.
Chicken Bacon Gnocchi Soup
Ingredients
- 6 strips bacon cut into small pieces
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy/whipping cream
- 1 dash Italian seasoning
- 1 pound uncooked potato gnocchi
- 2 cups cooked/rotisserie chicken
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Cut the bacon into small pieces (I use my kitchen shears to make this job easy) and add it to a soup pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep the other ingredients.
- Transfer the bacon to a paper towel lined plate and leave about 2 tablespoons of the bacon fat in the pot.
- Add the onion to the pot and sauté for 4-5 minutes or until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds.
- Add the chicken broth, cream, Italian seasoning, gnocchi, and most of the cooked bacon to the pot (I reserve some bacon for garnishing). Give it a good stir and scrape up any brown bits from the bottom of the pot. Increase the heat to high and bring it to a boil.
- Once boiling, reduce the heat so it's gently simmering and cover the pot with the lid slightly ajar. Cook for 15 minutes (I stir it every so often just to ensure the gnocchi isn't sticking to the bottom).
- Once the soup is as thick as you want it to be (it continues to thicken up the longer it's cooked), add in the cooked chicken and the spinach. Let it warm through for a few minutes. Season with extra salt & pepper as needed and serve immediately.
Notes
- Serves 4-6 depending on how much people eat.
- Use low-sodium chicken broth if sensitive to salt.
- The gnocchi cooks right in the soup... no need to pre-cook it. The starch releases and that's what thickens up the broth.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe came across my feed and I thought I would give it a try. It is a PERFECT soup for cold weather. It is hearty and delicious. I do have to make minor changes to accommodate dietary issues in my household- a little less bacon grease and a little less salt- but that is just personal preference. I am not a big spinach fan, but the fresh spinach adds a nice flavor with the bacon. It is easy to make and has now become a regular meal.
I’m so glad it’s a new favorite, Ashley! 🙂 Thanks for your review!
I really wasn’t sure if this was going to be as good as I thought it would be, not many ratings. but it exceeded my expectations. Blew my mind. No need to pour off any bacon fat. Amazing flavor.
I’m thrilled you enjoyed it, Sarah! I mean… 20 people gave it 5 stars and there’s 66 comments on the blog post, so that’s not bad right? Haha. Food blogging is super competitive. In any case, I really appreciate you coming back to write me a review.
Would this work with gluten-free gnocchi too (not sure if the almond flour its made with would alter the outcome)?
I think gluten-free gnocchi should be ok in soup. The broth might end up slightly thinner, but I don’t think it’ll be a big deal with this soup. Let me know!
I’ve made this twice now, both times in The crockpot. I did cook the chicken and bacon in advance. I gather all but the liquids, spinach, and gnocchi in a bowl to keep in the fridge until the next day when I add it to the crockpot. Once in the crockpot I add the frozen spinach and liquids and cook on low while I’m at work. When I get home I add the gnocchi about 20-30 min before eating time. Turned out great both times!!
Love that!! Thanks for the slow cooker tips!