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Ingredients
Scale
- 8 to 10 slices smoked bacon, diced
- 1 1/2 tbsp butter, salted or unsalted
- 1 large onion, diced
- 3 large carrots, sliced
- 2 sticks celery, diced
- 6 to 8 garlic cloves, finely minced
- 1/2 cup dry white wine, or chicken broth + 2 tbsp lemon juice
- 1 tbsp fresh thyme
- 1 tbsp fresh chopped rosemary
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 1/2 lbs skinless chicken breast, cubed, or chicken thigh
- 1 lb gnocchi
- 5 oz fresh baby spinach, or frozen
- 2 cups whole milk
- 1 cup cream, or half-and-half
- 2 cups grated parmesan cheese
- 2 tbsp fresh chopped parsley
- Additional cheese, for serving
- Bread, for serving
Instructions
- Fry the diced bacon in a large pot until crispy, then remove and drain some grease.
- Melt butter, then sauté onion, carrots, and celery until tender; add garlic and cook for an additional minute.
- Add thyme, rosemary, salt, pepper, and paprika, stirring to bloom the spices.
- Deglaze with white wine (or broth and lemon juice), simmer for 2-3 minutes.
- Add cubed chicken, stirring until it turns white; pour in chicken broth and simmer for 15-20 minutes.
- Introduce gnocchi, cooking for 2-4 minutes, then mix in spinach until wilted.
- Reduce heat, stir in milk, cream, and parmesan; adjust seasoning and garnish with parsley.
Notes
For a thicker broth, increase the flour during vegetable sauté.
For added spice, include a pinch of red pepper flakes.
Take your time sautéing to enhance the flavor base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 25
- Cholesterol: 75