Creamy Chicken and Gnocchi Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. shredded chicken
4 slices bacon
4 T. unsalted butter
4 cloves garlic, minced
1 medium onion, diced
1 stalk celery, diced
¼ c. green bell pepper, diced
1½ tsp. Italian seasoning
4 c. no-salt-added chicken stock
1 pint heavy cream
½ c. grated Parmesan cheese
16 oz. fresh gnocchi pasta
2 T. cornstarch
2 c. fresh baby spinach, coarsely chopped
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Directions: |
Directions:Slice bacon into bite size pieces, place in soup pot and brown on medium heat until crisp. Remove bacon from pot and set aside but leave drippings and do not wipe out the pot. Add butter, minced garlic, chopped vegetables, and Italian seasoning to pot; cook until vegetables are tender, about 5 minutes.
Stir in stock, cream, and grated cheese, cover and simmer about 10 minutes, stirring occasionally. Combine cornstarch with 3 T. water and add to pot along with shredded chicken and gnocchi. Simmer 3-4 minutes, until soup is thickened and gnocchi are tender. Stir chopped spinach into soup and bring back to simmer.
Sprinkle crispy bacon bits over top of each serving. |
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Personal
Notes: |
Personal
Notes: Adapted from a recipe served as a tasting at our local grocery store. I don't often specify "no salt added" things but in this case that's important since you are using the bacon drippings which will add plenty of salt. Plus you can always taste and add salt later.
If you didn't have any shredded chicken left from the Slow Cooker Whole Chicken (or you didn't make it, shame on you) you can poach a pound of chicken tenders in the soup while it simmers, remove them and shred them before adding the gnocchi. You can also substitute a 15-oz jar of good quality Alfredo Sauce for the butter, cream, and cheese; although that will raise the sodium content.
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