Ingredients
Scale
- 1 package gnocchi, store-bought or fresh
- 2 cups cooked leftover chicken, shredded
- 6 strips bacon, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crisp; remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Sauté the chopped onion in the bacon fat until soft and translucent, about 4–5 minutes.
- Add the minced garlic and cook 30 seconds, until fragrant.
- Pour in the chicken broth and stir in the shredded chicken and Italian seasoning; bring to a gentle simmer.
- Add the gnocchi and cook according to package directions (usually 2–4 minutes) until they float and are tender.
- Stir in the heavy cream and simmer 2–3 minutes more to warm through; do not boil hard once cream is added.
- Season with salt and pepper to taste, then ladle into bowls and top with the crisp bacon and chopped parsley.
- Serve hot and enjoy.
Notes
Crisp the bacon well for texture contrast; drain on paper towels before topping the soup. Use full-fat heavy cream for the richest finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Paleo