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Ingredients
Scale
- 4–5 strips bacon, chopped (100g)
- 1 tablespoon butter
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 2–3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 6 cups chicken stock (1.5 liters)
- 3 boneless skinless chicken breasts (1.5 lbs)
- 1 lb gnocchi (fresh or frozen)
- 3 cups kale, chopped (100g)
- 1/2 cup heavy cream (125ml)
- 3 tablespoons butter
- 3 tablespoons flour
Instructions
- Render bacon fat in a pot over medium heat until crispy, then leave some fat in the pot.
- Sauté onion, carrots, and celery with thyme for about 5 minutes.
- Add garlic and cook for 30 seconds, then pour in chicken stock.
- Add chicken breasts and simmer for 30-35 minutes until cooked.
- Remove chicken, shred it, and return it to the soup.
- Stir in gnocchi and kale, cooking for about 3 minutes.
- Incorporate heavy cream for a rich texture.
- Mix butter and flour to create a roux, stir into the soup until thickened.
- Adjust seasoning with salt and serve with bread or garlic knots.
Notes
Shred chicken finely for even distribution in the soup.
Substitute spinach for kale if preferred.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
- Cholesterol: 85