You know those nights when you want something that feels like a warm hug but don't want to spend hours in the kitchen? That's exactly when I make this chicken gnocchi soup with bacon. It's creamy, it's loaded with pillowy gnocchi, and honestly? The bacon takes it over the top.
I first made this on a Tuesday when Emily had dance practice and I needed dinner ready fast. I threw everything together in one pot, and by the time she got home, the house smelled amazing. She didn't even complain about the spinach (which is saying something for a 10-year-old!).
The best part? This soup tastes like you've been simmering it all day, but it's ready in under an hour. If you're looking for more cozy soup recipes, you'll probably love my creamy Tuscan chicken pasta – same vibe, different format.
Jump to:
- Why You'll Love This Chicken Bacon Gnocchi Soup
- Ingredients For Chicken Gnocchi Soup With Bacon
- How To Make Chicken Bacon Gnocchi Soup
- Storage And Reheating Tips For Your Soup
- Tips And Variations For Chicken Gnocchi Soup
- Frequently Asked Questions About Chicken Gnocchi Soup
- Recipes You May Like
- Final Thoughts On This Comforting Soup
- Chicken Bacon Gnocchi Soup
Why You'll Love This Chicken Bacon Gnocchi Soup
- One pot wonder - Everything cooks in the same pot, which means way less cleanup. I'm all about that.
- Ready in 45 minutes - From start to finish, you're eating in less than an hour. That's faster than ordering takeout some nights!
- Uses rotisserie chicken - No need to cook chicken from scratch. I always grab one from the grocery store on my way home.
- The gnocchi cooks in the soup - Seriously! No boiling water separately. The starch from the gnocchi actually thickens the broth as it cooks.
- Bacon makes everything better - I mean, do I really need to explain this one? The crispy bacon adds a smoky richness that makes this soup feel special.
- Sneaks in vegetables - The spinach wilts right in at the end, so it's there but not overwhelming.
Ingredients For Chicken Gnocchi Soup With Bacon
- 6 strips bacon - I use regular bacon, but thick-cut works too
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth - Low-sodium is better so you can control the salt level
- 1 cup heavy cream - This is what makes it so creamy and rich
- ¼ teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi - The shelf-stable kind from the pasta aisle works perfectly
- 2 cups cooked rotisserie chicken, shredded or chopped
- 2 cups fresh baby spinach, packed
- Salt and pepper to taste
How To Make Chicken Bacon Gnocchi Soup
Cooking The Bacon
- Cut the bacon into small pieces using kitchen shears (this is way easier than trying to chop it with a knife, trust me).
- Add the bacon pieces to a large soup pot over medium-high heat.
- Cook the bacon until it's crispy and browned, about 10 minutes. While it cooks, you can prep your other ingredients.
- Transfer the cooked bacon to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon fat in the pot – that's liquid gold for building depth in this soup.
Building The Soup Base
- Add the chopped onion to the pot with the bacon fat.
- Sauté the onion for 4-5 minutes until it's softened and starting to get those light brown edges. This is where all that bacon rich taste gets into the onions.
- Stir in the minced garlic and cook for just 30 seconds. Don't let it burn – garlic goes from perfect to bitter really quickly!
Bringing It All Together
- Add the chicken broth, heavy cream, Italian seasoning, gnocchi, and most of the cooked bacon to the pot. Save a little bacon for topping each bowl later.
- Give everything a good stir and scrape up any browned bits from the bottom of the pot. Those bits are pure tastiness.
- Increase the heat to high and bring the soup to a boil.
- Once it's boiling, reduce the heat so it's gently simmering. Cover the pot with the lid slightly ajar (this lets some steam escape so it doesn't boil over).
- Let it simmer for 15 minutes, stirring occasionally to make sure the gnocchi isn't sticking to the bottom. You'll notice the soup getting thicker as the gnocchi releases its starch – that's exactly what you want.
Finishing Touches
- Once the soup has thickened to your liking (it'll keep thickening the longer it cooks), add the shredded chicken and fresh spinach.
- Let everything warm through for a few minutes until the spinach wilts down.
- Taste and season with salt and pepper as needed. I usually add about ½ teaspoon of salt and a few grinds of black pepper.
- Serve immediately, topped with the reserved crispy bacon pieces.
Storage And Reheating Tips For Your Soup
Here's the thing about storing this soup – it's a bit different than other soups because of the gnocchi.
In The Refrigerator: Store leftovers in an airtight container for up to 3 days. The soup will thicken considerably as it sits (the gnocchi absorbs liquid). When you reheat it, add extra chicken broth to thin it back out. I usually add about ½ cup per serving.
Reheating: Warm it gently on the stovetop over medium-low heat. Stir frequently and add that extra broth as needed. Don't use high heat or you'll end up with mushy gnocchi.
Freezing: Honestly? I don't recommend freezing this soup. The gnocchi and cream don't freeze well together. They get a weird texture when thawed. If you want to meal prep, make the soup base without the gnocchi and freeze that. Then add fresh gnocchi when you reheat it.
Make-Ahead Option: You can make the base (bacon, onions, garlic, broth, cream) a day ahead. Store it in the fridge, then when you're ready to eat, bring it to a simmer and add the gnocchi, chicken, and spinach. This way you get fresh, perfectly cooked gnocchi every time.
Tips And Variations For Chicken Gnocchi Soup
Want to switch things up? Here are some ideas I've tried:
Different Proteins: Turkey bacon works great if you want a lighter version. I've also used leftover Thanksgiving turkey instead of chicken – Emily couldn't tell the difference!
Vegetable Additions: Throw in some diced carrots or celery with the onions if you want more vegetables. Sun-dried tomatoes are amazing in this too (about ¼ cup, chopped).
Cheese Factor: Sometimes I stir in ½ cup of grated Parmesan at the end. Is that too much? Maybe. Do I care? Not really.
Spice It Up: Add a pinch of red pepper flakes with the garlic if you like a little kick. Emily won't eat it spicy, but when I'm making it just for me, I definitely add some heat.
Different Gnocchi: I've used both potato gnocchi and cauliflower gnocchi. The cauliflower version makes it a bit lighter but still tastes great.
Lighter Version: Swap the heavy cream for half-and-half or even whole milk. You'll lose some richness, but it's still good. For dairy-free, coconut milk works surprisingly well.
Kale Instead Of Spinach: If you're not a spinach fan (or want something heartier), use chopped kale. Just add it 5 minutes earlier since kale takes longer to cook down.
One thing I learned the hard way – don't skip the step of cooking the gnocchi directly in the soup. I tried pre-cooking it once to "save time" and the soup never thickened properly. The released starch from cooking the gnocchi in the broth is what gives this soup its perfect creamy texture!
Frequently Asked Questions About Chicken Gnocchi Soup
Yes, but add the gnocchi when reheating. The gnocchi can get mushy if stored in the soup. Make the base ahead, then add fresh gnocchi when ready to serve.
Absolutely! Frozen gnocchi works perfectly in this soup. No need to thaw—just add it directly to the simmering broth and cook as directed.
Half-and-half or whole milk work well for a lighter soup. For a dairy-free version, use full-fat coconut milk or cashew cream.
Store in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so add extra broth when reheating. Reheat gently on the stovetop over medium-low heat.
Recipes You May Like
- Slow Cooker Creamy Chicken and Dumplings - Another cozy chicken soup that Emily requests weekly
- Healthy Chicken Pot Pie Soup - All the pot pie goodness without the crust
- Creamy Tuscan Chicken Pasta - Similar creamy comfort food vibes but in pasta form
Final Thoughts On This Comforting Soup
This chicken bacon gnocchi soup has become one of those recipes I make at least twice a month. It's filling enough to be a complete meal, it comes together fast, and honestly? It just tastes really good. The combination of crispy bacon, tender gnocchi, and that creamy broth hits all the right notes.
The best part is how flexible it is. You can make it exactly as written, or change it up based on what you have in your fridge. Either way, you're getting a bowl of pure comfort that's ready in about 45 minutes.
Give this one a try on your next busy weeknight. Save it to Pinterest so you can find it again when you're wondering what's for dinner!
Chicken Bacon Gnocchi Soup
Equipment
- Soup Pot
- Kitchen Shears
- Paper Towels
Ingredients
- 6 strips bacon
- ½ medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy/whipping cream
- ¼ teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- 2 cups cooked/rotisserie chicken
- 2 cups fresh baby spinach packed
- 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 salt & pepper as needed and serve immediately.
