Chicken Beef Bacon Gnocchi Soup is a warm, comforting dish that brings together creamy texture, savory bacon, tender chicken, and pillowy gnocchi in one bowl. Whether you’re looking for an easy weeknight meal or something special to serve on a cozy evening, this soup delivers flavor and satisfaction. It’s hearty without being heavy, comes together in about 30 minutes, and makes enough to feed friends or family. You’ll love the combination of crisp bacon, creamy broth, and tender gnocchi—so let’s dive in!
Why You’ll Love This Chicken Beef Bacon Gnocchi Soup
You’ll love this soup because it hits all the right notes:
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The crispy bacon adds a smoky, salty crunch that elevates the whole dish.
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The creamy broth enriched with heavy cream gives it a rich, comforting feel.
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The potato gnocchi cook right in the soup, giving it a soft, pillowy texture and helping to naturally thicken the broth.
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The cooked rotisserie chicken means minimal prep—just toss it in near the end.
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Fresh baby spinach adds a vibrant pop of color and a hit of greens without overwhelming the dish.
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It’s versatile enough to adapt for more veggies, less cream, or gluten‑free variations.
In short: flavor, convenience, comfort—all in one pot.
Ingredients
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6 strips beef bacon
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½ medium onion, chopped
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2 cloves garlic, minced
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4 cups chicken broth
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1 cup heavy/whipping cream
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¼ teaspoon Italian seasoning
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1 pound uncooked potato gnocchi
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2 cups cooked rotisserie chicken (shredded or chopped)
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2 cups packed fresh baby spinach
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Salt & pepper, to taste
Step‑by‑Step: How to Make Chicken Beef Bacon Gnocchi Soup
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Cut the beef bacon into small pieces (using kitchen shears makes this easy) and add it to a soup pot over medium‑high heat. Cook until crispy (about 10 minutes).
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Meanwhile, prep the onion, garlic, chicken, and spinach so everything is ready.
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Transfer the crispy bacon to a paper-towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
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Add the chopped onion to the pot and sauté for about 4‑5 minutes or until softened and lightly browned.
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Stir in the minced garlic and cook just about 30 seconds, until fragrant.
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Add the chicken broth, heavy cream, Italian seasoning, uncooked gnocchi, and most of the cooked bacon (reserving some for garnishing). Stir well and scrape up any brown bits from the bottom of the pot.
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Increase the heat to high and bring the mixture to a boil.
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Once boiling, reduce the heat so it’s gently simmering and cover the pot with the lid slightly ajar. Cook for around 15 minutes, stirring occasionally to make sure the gnocchi doesn’t stick and the soup thickens.
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Once the soup has reached your desired thickness, add in the cooked chicken and baby spinach. Let it warm through for a few minutes until the spinach wilts and the chicken is heated.
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Season with salt and pepper to taste. Serve immediately, topped with the reserved bacon pieces for garnish.
Helpful Tips
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If you’re sensitive to salt, use low‑sodium chicken broth and adjust seasoning at the end.
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Don’t rush the simmer step: letting the gnocchi cook in the creamy broth is what gives the soup its thick, comforting texture.
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Stir occasionally during the simmer to prevent the gnocchi from sticking to the bottom of the pot.
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If the soup becomes too thick for your liking, you can always thin it slightly with extra chicken broth or a splash of milk.
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Use a high‑quality rotisserie chicken (or your favorite leftover cooked chicken) for ease and flavor.
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Crisping the bacon well and reserving some for garnish adds texture contrast and visual appeal.
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If you want a stronger bacon flavor, you can increase the bacon to 8 strips and still leave 2 Tbsp of fat in the pot for sautéing.
Substitutions And Variations
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Gnocchi substitute: If you can’t find potato gnocchi, you could use regular mini‑potato dumplings or even small pasta like orecchiette—just adjust cooking time accordingly.
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Cream substitute: For a lighter version, replace half the heavy cream with whole milk (though the texture will be slightly thinner).
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Vegetarian twist: Skip the bacon and chicken, use vegetable broth, and add more veggies like mushrooms, zucchini, or kale for a vegetarian version.
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Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce when you add the garlic for some heat.
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Cheesy version: Stir in ½–1 cup shredded Parmesan cheese at the end for extra richness and flavor.
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Gluten‑free option: If you can find gluten‑free gnocchi, use that and make sure your broth is gluten‑free to accommodate dietary needs.
Storage Instructions
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Keep any leftover soup in an airtight container in the refrigerator for up to three days.
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If the soup thickens while stored, simply stir in a splash of chicken broth or milk when reheating.
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As the gnocchi cooks, it releases starch that naturally helps thicken the broth.
Nutritional Information
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Calories: 445 kcal
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Carbohydrates: 31 g
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Protein: 19 g
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Fat: 27 g
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Saturated Fat: 13 g
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Cholesterol: 104 mg
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Sodium: 1034 mg
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Potassium: 375 mg
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Fiber: 2 g
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Sugar: 1 g
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Vitamin A: 1540 IU
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Vitamin C: 15 mg
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Calcium: 72 mg
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Iron: 4 mg
Serving Suggestions
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Serve this soup with a side of crusty bread or garlic bread to soak up all the creamy broth.
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A crisp green salad dressed simply with lemon and olive oil complements the richness of the soup.
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Finish with a sprinkle of chopped fresh parsley or chives for color and a fresh flavor note.
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For added texture, you could top each bowl with extra bacon crumbles or a few croutons.
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A light white wine, such as a Pinot Grigio, pairs nicely if you’re serving for a dinner.
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Serve in deep bowls and let your guests help themselves—this is a soup that invites lingering around the table.
Frequently Asked Questions About Chicken Beef Bacon Gnocchi Soup
Can I use homemade gnocchi instead of store‑bought?
Absolutely! Homemade potato gnocchi will work beautifully. Just keep in mind that the cooking time may differ slightly. Check when they float or are tender, and adjust the simmer time accordingly. The starch naturally released from the gnocchi will still help thicken the soup as it cooks.
What if my soup is too thick after simmering?
If you find your soup has thickened more than you like (which can happen as the gnocchi releases starch), simply stir in a little extra chicken broth or milk until you reach your desired consistency. It’s easier to thin a soup than to thicken it once served.
Can I make this ahead of time for a gathering?
Yes, you can prep some elements ahead: cook the bacon and onion, chop the garlic, shred the chicken, and keep everything ready. Then, just when you’re ready to serve, bring the broth and cream to a boil, add the gnocchi, and finish with chicken and spinach. This reduces the active cooking time when guests are around.
Final Thoughts
Thank you for making this Chicken Bacon Gnocchi Soup recipe part of your cooking rotation. I love how effortless yet flavorful it is—one pot, minimal fuss, but maximum comfort. It’s one of those dishes I enjoy sharing with friends and family because it brings people together around warmth and good food. I hope you find the same joy in cooking and serving it. Enjoy the creamy richness, the crisp bacon, the tender gnocchi, and all the cozy vibes this soup delivers. Wishing you a delicious and relaxing cooking experience—happy cooking, and thanks for being part of this food‑loving community!
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Chicken Beef Bacon Gnocchi Soup
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
This Chicken Beef Bacon Gnocchi Soup is creamy, cozy, and made with simple ingredients like crispy bacon, rotisserie chicken, gnocchi, and spinach. It’s a satisfying one-pot dinner that’s easy to make and full of flavor—perfect for chilly evenings or busy weeknights.
Ingredients
6 strips beef bacon
½ medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy/whipping cream
¼ teaspoon Italian seasoning
1 pound uncooked potato gnocchi
2 cups cooked/rotisserie chicken
2 cups packed fresh baby spinach
Salt and pepper to taste
Instructions
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Cut the beef bacon into small pieces (using kitchen shears makes this easy) and add it to a soup pot over medium‑high heat. Cook until crispy (about 10 minutes).
-
Meanwhile, prep the onion, garlic, chicken, and spinach so everything is ready.
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Transfer the crispy bacon to a paper‑towel lined plate, leaving about 2 tablespoons of bacon fat in the pot.
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Add the chopped onion to the pot and sauté for about 4‑5 minutes or until softened and lightly browned.
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Stir in the minced garlic and cook just about 30 seconds, until fragrant.
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Add the chicken broth, heavy cream, Italian seasoning, uncooked gnocchi, and most of the cooked bacon (reserving some for garnishing). Stir well and scrape up any brown bits from the bottom of the pot.
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Increase heat to high and bring the mixture to a boil.
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Once boiling, reduce the heat so it’s gently simmering and cover the pot with the lid slightly ajar. Cook for around 15 minutes, stirring occasionally to make sure the gnocchi doesn’t stick and the soup thickens.
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Once the soup has reached your desired thickness, add in the cooked chicken and baby spinach. Let it warm through for a few minutes until the spinach wilts and the chicken is heated.
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Season with salt and pepper to taste. Serve immediately, topped with the reserved bacon pieces for garnish.
Notes
Store leftovers in the fridge for up to 3 days in an airtight container.
Reheat with a splash of broth or milk if soup thickens.
Gnocchi thickens the broth naturally as it cooks—no need to pre-cook.
For best texture, avoid freezing this soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 445
- Carbohydrates: 31 g
- Protein: 19 g