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A bowl of creamy chicken gnocchi soup topped with crispy bacon and breadcrumbs. One of the best soup recipes.

The Only Soup Recipes Recipe You’ll Need

This comprehensive soup recipe is designed for busy individuals and families seeking nutritious, comforting meals that can be prepared in advance. It offers a hearty and delicious soup that is easy to reheat on hectic weeknights, providing a warm hug in a bowl.
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Prep Time 45 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 2 hours
Servings: 6 bowls
Course: Dinner
Calories: 617
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramelized Onions
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium sweet onions, thinly sliced
  • 1 pinch salt
For the Parmesan Bread Crumbs
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted
For the Soup
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1/2 cup sliced fennel bulb
  • 3 cloves garlic, minced
  • 1/4 cup white wine
  • 6 cups chicken stock
  • 3 cups chopped fresh kale
  • 1 cup crumbled cooked bacon, divided reserve 3/4 cup for soup, 1/4 cup for topping
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups shredded cooked chicken breast
  • 1 package (8 ounces) potato gnocchi
  • 2-1/2 cups shredded cheddar cheese
  • 1 cup heavy whipping cream, warmed
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Equipment

  • Dutch oven or soup pot
  • Baking sheet
  • Small bowl

Method
 

  1. To caramelize the onions, heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add onions; cook 4-5 minutes, stirring occasionally. Stir in salt. Reduce heat to low; cover. Cook until onions are soft, about 15 minutes, stirring occasionally. Remove the lid; cook another 20 minutes or until very soft and browned, stirring occasionally. Transfer to a small bowl; set aside.
  2. Preheat oven to 350°F (175°C). Line a 15x10x1-inch baking sheet with aluminum foil or parchment paper. To make the bread crumbs, in a small bowl, combine panko, Parmesan, and melted butter. Spread in an even layer on the prepared baking sheet. Bake 10-12 minutes, stirring once, until golden brown. Remove; let cool.
  3. To make the soup, add olive oil and butter to the same Dutch oven or soup pot over medium heat. Add celery and fennel; cook until softened and beginning to brown, 7-8 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add white wine; bring to a simmer, scraping the browned bits up from the bottom until mostly dissolved, 1-2 minutes.
  4. Add caramelized onions, chicken stock, kale, 3/4 cup crumbled bacon, soy sauce, salt, thyme, and pepper to the pot; bring to a boil. Reduce the heat. Cover; simmer for 10-15 minutes.
  5. Remove lid; stir in shredded chicken and gnocchi. Simmer uncovered until gnocchi floats to the top, 2-3 minutes. Stir in shredded cheese. Place cream in a small bowl; add a small amount of hot soup broth to the bowl to temper it. Slowly pour the mixture into the soup, stirring constantly. Stir in cayenne pepper.
  6. In a small bowl, whisk together cornstarch and water. Stir into the soup; simmer until thickened, 2-3 minutes.
  7. Ladle soup into serving bowls. Top each with remaining crumbled bacon and Parmesan bread crumbs. Serve immediately.

Nutrition

Calories: 617kcalCarbohydrates: 28gProtein: 33gFat: 41gSaturated Fat: 21gCholesterol: 133mgSodium: 1657mgFiber: 2gSugar: 4g

Notes

This soup is perfect for meal prepping. You can caramelize the onions and make the bread crumbs ahead of time. Store them separately and assemble the soup when ready to cook. The soup can also be made ahead and reheated gently on the stovetop.

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