Tasty Rotisserie Chicken Gnocchi Soup Recipe

Introduction

This Tasty Rotisserie Chicken Gnocchi Soup is a comforting, creamy dish perfect for cozy nights. It combines tender gnocchi, savory shredded chicken, and fresh spinach in a rich broth, finished with Parmesan cheese for extra flavor.

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 cup diced yellow onion
• 3/4 cup grated carrots
• 1/2 cup thinly sliced or finely chopped celery
• 2 large garlic cloves, minced (about 2-3 teaspoons)
• 1/2 cup dry white wine (such as pinot grigio)
• 1/4 cup all-purpose flour
• 4 cups chicken broth or stock (use low sodium for easier salt control)
• 2 cups half-and-half, warmed
• 1-2 teaspoons fresh thyme leaves, chopped
• 1/2 teaspoon dried Italian herb blend
• 1 pound gnocchi (either refrigerated or shelf-stable)
• 1/2 to 3/4 cup shredded Parmigiano Reggiano
• 2 cups cooked rotisserie chicken breast, shredded or cubed
• 2 cups fresh spinach, roughly chopped
• 1/8 teaspoon freshly grated nutmeg (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: In a large, heavy-bottomed pot, heat butter and olive oil until the foaming subsides. Add diced onion, grated carrots, and celery with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté until vegetables are softened and just beginning to brown. Stir in minced garlic and cook for 1 minute until fragrant.
2. Step 2: Pour in the white wine to deglaze the pan, stirring to release any browned bits. Simmer until most of the wine evaporates, about 2-3 minutes. Stir in flour and cook for 1-2 minutes to blend it with the vegetables and wine reduction.
3. Step 3: Gradually whisk in chicken broth, simmering until the soup thickens slightly. Whisk in the warmed half-and-half, then add fresh thyme and dried Italian herbs. Bring to a gentle simmer, stirring frequently to combine.
4. Step 4: Add gnocchi to the pot and cook for 3-5 minutes until tender and floating. Stir in Parmesan cheese, shredded chicken, and chopped spinach. Continue simmering for 2-3 minutes until the chicken is heated through and spinach is wilted.
5. Step 5: Season soup with nutmeg if desired, and adjust salt and pepper. Serve immediately for a thinner consistency, or let stand 5-10 minutes for a thicker texture. Garnish with extra Parmesan and cracked black pepper. Enjoy with crusty Italian bread for dipping.

Tips & Variations

• Use low-sodium chicken broth to better control the salt level.
• Swap fresh spinach for kale or Swiss chard for a different leafy green.
• Add a pinch of crushed red pepper flakes for a subtle kick.
• Refrigerated gnocchi cooks faster than shelf-stable, so adjust cooking time accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much. For best texture, avoid overcooking the gnocchi during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese besides Parmigiano Reggiano?

Yes, Pecorino Romano or Asiago are excellent alternatives that add a similar salty, nutty flavor to the soup.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the butter with olive oil and use a dairy-free half-and-half alternative or coconut milk. Keep in mind the flavor and texture will vary slightly.

Tasty Rotisserie Chicken Gnocchi Soup Recipe

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★★★★★

4.9 from 75 reviews

This Tasty Rotisserie Chicken Gnocchi Soup is a creamy, comforting dish featuring tender gnocchi, shredded rotisserie chicken, and fresh spinach in a flavorful broth enriched with Parmesan cheese and fragrant herbs. It’s perfect for a cozy meal, combining sautéed vegetables, a rich stock base, and delicate seasoning for a hearty yet elegant soup.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 cup diced yellow onion
• 3/4 cup grated carrots
• 1/2 cup thinly sliced or finely chopped celery
• 2 large garlic cloves, minced (about 2–3 teaspoons)
• 1/2 cup dry white wine (such as pinot grigio)
• 1/4 cup all-purpose flour
• 4 cups chicken broth or stock (use low sodium for easier salt control)
• 2 cups half-and-half, warmed
• 1–2 teaspoons fresh thyme leaves, chopped
• 1/2 teaspoon dried Italian herb blend
• Salt and freshly ground black pepper to taste
• 1/8 teaspoon freshly grated nutmeg (optional)

Main Ingredients

• 1 pound gnocchi (either refrigerated or shelf-stable)
• 1/2 to 3/4 cup shredded Parmigiano Reggiano
• 2 cups cooked rotisserie chicken breast, shredded or cubed
• 2 cups fresh spinach, roughly chopped

Instructions

1. Sauté the Vegetables: In a large, heavy-bottomed pot, heat butter and olive oil until the foaming subsides. Add chopped onion, carrots, and celery, along with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté until the vegetables are softened and just beginning to brown. Add minced garlic and cook for 1 minute until fragrant.
2. Deglaze the Pan: Pour in the white wine to deglaze, scraping the bottom of the pot to release browned bits. Simmer until nearly all the wine has evaporated, about 2-3 minutes. Stir in flour and cook for 1-2 minutes, ensuring it’s fully incorporated with the vegetables and wine.
3. Create the Soup Base: Gradually whisk in the chicken stock, allowing the mixture to simmer and slightly thicken. Whisk in the warmed half-and-half followed by fresh thyme and Italian seasoning. Bring to a gentle simmer while stirring constantly to blend flavors evenly without boiling.
4. Cook the Gnocchi and Incorporate Ingredients: Add the gnocchi to the pot and simmer for 3-5 minutes, until tender and they start to float. Stir in Parmesan cheese, shredded rotisserie chicken, and fresh spinach. Continue simmering for 2-3 minutes until chicken is heated through and spinach is wilted.
5. Final Seasoning and Serving: Season the soup with nutmeg if using, and adjust salt and pepper to taste. The soup will thicken as it rests; serve immediately for thinner consistency or let stand 5-10 minutes for thicker texture. Serve topped with extra Parmesan and freshly cracked black pepper, accompanied by crusty Italian bread for dipping.

Notes

• Use low sodium chicken broth to better control the saltiness of the soup.
• Fresh thyme adds brightness and depth; dried Italian herbs provide balanced seasoning.
• Warming the half-and-half before adding prevents curdling when added to hot broth.
• Gnocchi is done when it floats to the surface and becomes tender to the bite.
• For a vegetarian version, substitute chicken with mushrooms and use vegetable broth.
• The soup thickens as it sits, so adjust serving time based on preferred consistency.
• Leftovers can be gently reheated on the stovetop or in the microwave, adding a splash of broth if too thick.

Keywords: rotisserie chicken soup, gnocchi soup, creamy chicken soup, Italian soup, comfort food soup, Parmesan soup, easy dinner soup