Chicken and Gnocchi Soup

With a creamy, velvety chicken broth, shredded chicken, veggies, and pillowy gnocchi. SO good with crusty bread!

• For all the luscious, velvety soup vibes for cozy soup season
• Perfect for those blistery winter days after shoveling all the snow in the driveway
• For all the tender, oh-so-pillowy gnocchi
• A great time to repurpose leftover rotisserie chicken
• No better excuse than to bake and use up all the crusty bread for sopping
• Packed with veggies and sneaked in leafy greens (a huge plus for picky eaters and toddlers)
• Amazingly freezer-friendly, making it so convenient for meal prepping or whipping up a ready-to-eat meal on super busy nights
• All the crispy bacon bits on top

Ingredients:

• 4 slices bacon, diced
• 3 tablespoons unsalted butter
• 1 sweet onion, diced
• 3 carrots, peeled and sliced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• ¼ cup all-purpose flour
• ⅓ cup dry white wine
• 4 cups chicken stock
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 3 cups leftover shredded rotisserie chicken
• 1 (9-ounce) package gnocchi
• 3 cups chopped baby spinach
• ¼ cup heavy cream
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley leaves