Q1: What is the secret to a rich, flavorful soup base without a lot of complicated ingredients?

The number one secret is to use the rendered bacon fat ! By cooking your bacon first and then using that flavorful, smoky fat to brown your chicken and sauté your aromatics, you are building an incredible, deep, and savory flavor foundation for your entire soup with an ingredient that you would have otherwise discarded.

Q2: What is the best way to render bacon so that it gets perfectly crispy?

The secret is to start your chopped bacon in a cold, dry pot . Turn the heat to medium and let the bacon heat up slowly with the pan. This allows the fat to render out gently, which is the key that makes the bacon pieces wonderfully crispy, not burnt or chewy.

Q3: Can I make this soup dairy-free?

Yes! To make this recipe dairy-free, simply substitute the 1 cup of heavy cream with an equal amount of a high-quality, full-fat, canned coconut milk , and use a dairy-free Parmesan cheese substitute . Be sure to also use a brand of bacon that does not contain any dairy.

Q4: Can I freeze this soup?

Because this soup contains both dairy (heavy cream and Parmesan) and gnocchi, it is not an ideal candidate for freezing . The texture of both the cream-based broth and the tender gnocchi can change significantly upon thawing and reheating, often becoming a bit grainy or mushy.

Q5: Can I use turkey bacon instead of regular bacon?

You can, but the final flavor will be different, and you will need to adjust the technique slightly. Turkey bacon is much leaner than pork bacon, so it will not render out a significant amount of fat. You will need to add about 1 to 2 tablespoons of olive oil or butter to the pot to sauté your chicken after you have crisped the turkey bacon.

Creamy Chicken Bacon Gnocchi Soup (Pure Comfort in a Bowl!)

An easy, one-pot recipe for a rich and creamy chicken and bacon gnocchi soup. This comforting meal features diced chicken breast that is cooked in the rendered fat from crispy bacon for a savory flavor base. A simple, creamy soup is then created by simmering chicken broth and potato gnocchi. The dish is finished with heavy cream and grated Parmesan cheese, and served topped with the crispy bacon. It’s a quick and satisfying soup, perfect for a weeknight dinner.

Author: Grace

Ingredients

1 lb chicken breast, diced
4 slices bacon, chopped
4 cups chicken broth
1 package (16 oz) gnocchi
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered grease in the pot.
Add the diced chicken to the pot and cook in the bacon grease until it is browned and cooked through. Season with salt and pepper.
Pour in the chicken broth and bring the mixture to a boil.
Stir in the gnocchi and cook for about 3 minutes, or until the gnocchi float to the surface.
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese.
Let the soup simmer gently for 5 minutes until it is heated through and slightly thickened. Do not let it boil.
Ladle the soup into bowls and top with the crispy bacon before serving.

Notes

This is a very fast one-pot meal, perfect for a busy weeknight.
Cooking the chicken in the rendered bacon fat is a key step that adds a rich, smoky flavor to the soup.
The gnocchi is cooked directly in the broth, which is a convenient shortcut that also helps to thicken the soup.
The cream and Parmesan are added at the very end over low heat to ensure a smooth, creamy texture without curdling.

Find it online: https://www.eatswithsoul.com/creamy-chicken-bacon-gnocchi-soup/