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Chicken Gnocchi Soup

  • Yield: 6 1x



  • 1 lbs of boneless skinless chicken breasts, cut into bite size pieces
  • 2 slices bacon, diced
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 5 cups chicken stock
  • 3 Tbsp cornstarch
  • 2 cups half and half
  • 12 lbs of gnocchi
  • 2 cups spinach, chopped
  • 1/2 cup Asiago cheese


  1. In a large stock pot cook bacon until crisp. Remove bacon and drain on paper toweling and reserve bacon fat.
  2. Add chicken pieces ,onion, carrots, celery, and garlic. Cook until onions begin to turn translucent and chicken is turning white. Stir in oregano, basil, parsley, bay leaf, salt and pepper, along with the chicken stock.
  3. Bring to a boil, then reduce to simmer for 10 minutes.
  4. Mix the 3 tablespoons of cornstarch with 3 tablespoons of water and add to stock pot. Cook and stir for several minutes to thicken.
  5. Warm the half and half in the microwave for about 1 minute. Then slowly add to soup, along with the gnocchi, and spinach.
  6. Cook for 3-4 minutes or according to the direction on the gnocchi package.
  7. Ladle into bowls and garnish with bacon and cheese.