Made this 3 times now and it never ceases to impress! Absolute winner!



1 tablespoon olive oil

4 strips thick-cut bacon, chopped

1 medium onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 pound cooked, shredded chicken breast

1 teaspoon dried thyme

Salt and pepper to taste

4 cups chicken broth

1 cup heavy cream

1 (16-ounce) package potato gnocchi

3 cups baby spinach leaves

1 cup freshly grated Parmesan cheese

A dash of love and good old-fashioned care


Begin by heating olive oil in a large pot. Cook the bacon until crispy.

Remove the bacon, leaving the drippings in the pot.

Sauté onion, carrots, and celery in the bacon drippings for about 5 minutes. Add garlic and cook for an additional minute.

Add the chicken, thyme, salt, and pepper, stirring to mix well.

Pour in the chicken broth and bring to a boil, then simmer.

Add the gnocchi and cook until they float to the top.

Stir in the heavy cream, followed by the spinach, until wilted.

Top with bacon and Parmesan cheese, then serve.

Variations & Tips:

Use leftover roasted chicken for added flavor.

Replace spinach with kale or add white beans for heartiness.

For a lighter soup, substitute heavy cream with half-and-half.

The key to great soup is patience – let the flavors blend and cook with heart