Tasty Rotisserie Chicken Gnocchi Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
