Description

This Creamy Spicy Chicken Gnocchi Soup is a comforting and flavorful dish featuring tender potato gnocchi, shredded rotisserie chicken, and a creamy, slightly spicy broth infused with salsa verde and fresh herbs. The addition of crispy bacon and fresh sage adds a delightful crunch and aromatic finish. Perfect for a cozy meal, this soup combines hearty vegetables, kale or spinach, and sharp cheddar cheese for a rich and satisfying experience.

Ingredients

Scale

Meat and Dairy

4 slices thick-cut bacon, chopped (optional)
1–2 cups shredded rotisserie style chicken
1 1/2 cups heavy cream or whole milk
1/2 cup shredded spicy cheddar cheese
2 tablespoons salted butter

Vegetables and Herbs

8 fresh sage leaves
1 yellow onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic, chopped
2 tablespoons fresh thyme leaves
4–6 cups shredded kale or chopped spinach

Other Ingredients

2 tablespoons all-purpose flour
4–6 cups broth (chicken or vegetable broth preferred)
3/4 cup salsa verde
1 pound fresh potato gnocchi
Salt and black pepper to taste

Instructions

Cook the bacon and sage: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 minutes. During the last minute of cooking, add the fresh sage leaves to let them crisp up. Then remove the bacon and sage leaves, leaving about 2 tablespoons of bacon grease in the pot (drain any excess if needed).
Sauté the vegetables: Add the chopped onion, carrots, celery, garlic, thyme, salt, and black pepper to the bacon grease. Cook for about 5 minutes until the mixture is fragrant and the vegetables begin to soften.
Create the roux and simmer: Stir in the butter and flour, cooking for 1 minute to form a roux. Gradually add 4 cups of broth, stirring continuously to avoid lumps. Simmer the mixture over medium heat for 5 minutes or until the carrots are tender.
Add greens, cream, salsa verde, and gnocchi: Stir in the shredded kale or spinach, heavy cream or milk, salsa verde, and fresh potato gnocchi. Cook for 2 minutes, allowing the gnocchi to cook through and the greens to wilt.
Add chicken and cheese: Incorporate the shredded rotisserie chicken and shredded spicy cheddar cheese. Stir gently to combine and melt the cheese. If the soup is too thick, add more broth as needed to reach desired consistency.
Serve: Ladle the soup into bowls and top with the crispy bacon and sage leaves. Serve warm, ideally with a crusty piece of bread for dipping and enjoying alongside.

Notes

You can omit the bacon if you prefer a lighter or vegetarian-friendly version and replace bacon grease with olive oil or butter.
Use whole milk instead of heavy cream for a lighter soup, but heavy cream will provide a richer texture.
Adjust the amount of salsa verde depending on your preferred spice level.
Fresh potato gnocchi cooks quickly; make sure not to overcook to prevent them from becoming mushy.
Use low-sodium broth to control the saltiness of the soup.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Chicken gnocchi soup, creamy soup, spicy chicken soup, comforting soup, potato gnocchi recipe, salsa verde soup, bacon sage soup