Go Back
Tasty Rotisserie Chicken Gnocchi Soup

Creamy Rotisserie Chicken Gnocchi Soup

This Creamy Rotisserie Chicken Gnocchi Soup is a hearty and satisfying dish that combines tender shredded chicken, pillowy gnocchi, and fresh vegetables in a velvety, savory broth. It's an indulgent yet easy weeknight meal that uses store-bought rotisserie chicken for a flavorful shortcut. The entire comforting meal comes together in one pot in under an hour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, grated carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.
  2. Deglaze and Make the Roux: Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half. Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the soup.
  3. Build the Broth: Gradually whisk in the chicken broth, a little at a time, ensuring you whisk well after each addition to prevent lumps. Once all the broth is incorporated, bring the mixture to a gentle simmer.
  4. Simmer and Infuse: Stir in the warmed half-and-half, fresh thyme, and dried Italian seasoning. Continue to simmer gently over medium-low heat for about 10 minutes to allow the flavors to meld together. Do not let it come to a rolling boil.
  5. Cook the Gnocchi: Add the gnocchi to the simmering soup. Cook according to the package directions, typically for 2-4 minutes. You'll know they're done when they float to the surface.
  6. Finish the Soup: Once the gnocchi are cooked, reduce the heat to low. Stir in the shredded Parmigiano Reggiano until it's melted and the soup is smooth. Add the shredded rotisserie chicken and the chopped spinach. Stir until the spinach has wilted, which should only take a minute or two.
  7. Season and Serve: Stir in the optional grated nutmeg. Season generously with salt and freshly ground black pepper to your taste. Serve your delicious rotisserie chicken gnocchi soup hot, perhaps with some crusty bread for dipping. This is one of those Breakfast Recipes Easy enough for any day of the week.

Notes

To prevent mushy gnocchi, add them near the end of cooking and watch them closely. For a silky-smooth broth, warm the half-and-half before adding it to the soup, and use freshly grated Parmigiano Reggiano. If the soup isn't thick enough, let it simmer longer or add a cornstarch slurry. This recipe is flexible: you can substitute chicken with turkey or sausage, add other vegetables like mushrooms or kale, and use different herbs such as rosemary or sage.