Ingredients
Scale
- 4 slices of bacon, chopped
- 1 pound (450g) potato gnocchi
- 2 cups cooked shredded chicken
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add olive oil if needed, then sauté diced onion and minced garlic until fragrant and translucent.
- Add chicken broth and bring to a simmer.
- Stir in heavy cream and grated Parmesan, cooking until slightly thickened.
- Add cooked shredded chicken and gnocchi to the soup, simmer until gnocchi float to the top and are tender, about 5 minutes.
- Season with salt and black pepper.
- Serve hot, garnished with crispy bacon bits and chopped parsley.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a gluten-free version, use gluten-free gnocchi and check cheese labels.
- Adjust thickness by adding more broth or cream as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stove-top
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg