Gnocchi Soup with Chicken
This is an elevated take on chicken and dumpling soup, using pillowy gnocchi instead of traditional dumplings. The soup gets a savory, rich base from rendered bacon and a flour-thickened roux, making it a fast, one-pot meal.
Ingredients
Ingredients (Serves ~9)
- 1 1/2 pounds store-bought gnocchi 24oz
- 3 cups cooked chicken chopped
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 bacon strips optional, sliced into 1/2-inch strips
- 3 medium carrots small diced
- 3 celery stalks small diced
- 1 large onion small diced
- 6 garlic cloves minced
- 1 1/4 teaspoons red pepper flakes
- 1 1/2 teaspoons white pepper
- 1 1/2 teaspoons dried sage
- 1 1/2 tablespoons dried thyme
- 2 1/4 teaspoons chicken bouillon powder optional
- 3 bay leaves
- 1/4 cup + 2 tablespoons all-purpose flour
- 9 cups chicken or vegetable stock
- 1 1/2 cups frozen peas
- 3/4 cup heavy cream or half & half
- Fresh parsley optional, for serving
- Pecorino Romano optional, for serving
Instructions
- Cook bacon in olive oil and butter until fat renders.
- Add carrots, celery, onion, sauté 5 minutes.
- Stir in garlic, herbs, and spices, cook 1 minute.
- Sprinkle flour, stir 2 minutes to remove raw taste.
- Slowly add stock, bring to boil with bay leaves.
- Simmer covered 20 minutes until vegetables soften.
- Add gnocchi and peas, boil 3 minutes while stirring.
- Reduce heat, stir in cream.
- Remove bay leaves.
- Serve with pecorino and parsley.
Notes
Stir constantly to prevent gnocchi sticking. Adjust salt as needed.