Ingredients
- 4 slices thick-cut bacon, chopped (optional)
- 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
- salt and black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons salted butter
- 4-6 cups broth
- 3/4 cup salsa verde
- 4-6 cups shredded kale or chopped spinach
- 1 1/2 cups heavy cream or whole milk
- 1 pound fresh potato gnocchi
- 1-2 cups shredded rotisserie style chicken
- 1/2 cup shredded spicy cheddar
Instructions
1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the sage and let it get crispy Remove the bacon. If there’s excess bacon grease, drain off all but 2 tablespoons. Add the onion, carrots, celery, garlic, thyme, salt, and pepper. Cook for 5 minutes, until fragrant.
2. Stir in the butter and flour and cook for 1 minute. Add 4 cups broth. Simmer over medium heat for 5 minutes until the carrots are tender.
3. Stir in the kale, cream/milk, salsa verde, and gnocchi. Cook for 2 minutes. Add the shredded chicken and cheddar cheese. If the soup is too thick, add additional broth.
4. Ladle the soup into bowls. Top with bacon and sage. Enjoy, preferably with a crusty piece of bread.
View the full recipe here.
