Creamy Chicken Gnocchi Soup with Half

Serves 10 in about 40 minutes. Thick bacon goes in first, and baby spinach finishes the pot.

Ingredients

• 6 slices thick bacon, chopped
• 2 tbsp butter
• 1 medium yellow onion, diced (1" pieces)
• 2 large carrots, chopped (1 1/2 cups)
• 2 ribs of celery, diced (1 cup)
• 3 garlic cloves, minced
• ½ tsp coarse salt
• ½ tsp black pepper
• ½ tsp basil, dried
• ¼ tsp poultry seasoning
• ½ tsp thyme, dried
• 1 tsp fresh rosemary leaves, minced
• 4 cups chicken broth, low sodium
• 3 chicken breasts or a rotisserie chicken, shredded
• 16 - 20 oz fresh or packaged gnocchi
• ½ cup parmesan cheese, grated
• 3 cups baby spinach
• 2 cups half and half (or evaporated milk, or whole milk)

Method

1. In a 6 quart pot sauté bacon. Lift out and set it to drain on a paper towel, keeping the fat in the pot.
2. Stir in the butter, onions, carrots, and celery. Sauté, while stirring now and then, until vegetables are tender.
3. Tip in garlic. Simmer for a instant, while stirring now and then.
4. Tip in salt, pepper, basil, poultry seasoning, thyme, and rosemary. Simmer for a instant.
5. Tip in chicken broth. stir. Heat to a simmer.
6. Stir in the chicken meat, cooked bacon, and the gnocchi. Stir. Simmer for 15 minutes.
7. Mix in the parmesan cheese.
8. Mix in the baby spinach. Leave it to cook for a few minutes to soften.
9. Mix in the half and half. Put the lid on the pot and take off of the heat. Leave it to sit covered for a few minutes to warm through.
10. Stir, taste, and adjust salt, if needed.
11. Plate with some nice crusty bread.

More soups and stews ideas are in the soups and stews collection.