The Best Chicken Gnocchi Soup Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon olive oil
  • 4 ounces diced pancetta
  • 2 tablespoon salted butter
  • 3 garlic cloves, peeled and minced
  • ½ cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced carrots
  • ½ cup chopped sun-dried tomatoes
  • 4 tablespoons all-purpose flour
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon sweet paprika
  • 3 cups chicken broth
  • 2 cups half and half
  • 2 cups shredded or diced rotisserie chicken
  • 1 package fresh gnocchi
  • Salt and pepper, to taste
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons grated Parmesan cheese
Directions
  1. Heat the olive oil in a large pot over medium heat.
  2. Once hot, add the pancetta, and cook, stirring occasionally, until crisp.
  3. Remove the crisp pancetta using a slotted spoon and set it aside to drain on paper towels.
  4. Add the butter to the pot.
  5. Once melted, add the garlic, onion, celery, carrots, and sun-dried tomatoes, stir to combine, and saute for 4 minutes.
  6. Add the flour, Italian seasoning, and paprika to the pot, stir to combine with the veggies, and cook for 1 minute more.
  7. Add the broth and half and half, whisk to combine, and bring to a simmer.
  8. Once simmering, cook for 10 minutes, whisking occasionally, until the soup has thickened slightly and the veggies are tender.
  9. Add the chicken and gnocchi to the pot and gently stir to combine.
  10. Cook for 5 to 8 minutes or until the gnocchi are tender. Season to taste with salt and pepper.
  11. Divide the soup between bowls and sprinkle with basil, Parmesan, and crispy pancetta before serving.