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Tasty Rotisserie Chicken Gnocchi Soup Recipe

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3.8 from 20 reviews

This Tasty Rotisserie Chicken Gnocchi Soup is a comforting and creamy one-pot meal featuring tender gnocchi, shredded rotisserie chicken, fresh spinach, and a savory broth enriched with half-and-half and Parmesan cheese. Perfect for cozy dinners, this soup combines sautéed vegetables, white wine deglazing, and gentle simmering to create a flavorful, hearty dish that’s quick to prepare and deliciously satisfying.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Liquids & Dairy

  • 2 cups half-and-half (warmed to prevent curdling)
  • 4 cups chicken broth
  • 1/2 cup dry white wine
  • 3 tbsp unsalted butter
  • 3/4 cup shredded Parmesan (Parmigiano Reggiano preferred)

Vegetables & Herbs

  • 2 cups fresh spinach (roughly chopped)
  • 1/2 cup sliced celery (finely chopped)
  • 3/4 cup grated carrots
  • 1 cup diced yellow onion
  • 2 large garlic cloves (minced)
  • 1 to 2 tsp fresh thyme (chopped)
  • 1/2 tsp dried Italian herbs
  • 1/8 tsp fresh nutmeg (optional)
  • Salt and fresh ground black pepper, to taste

Proteins & Others

  • 2 cups cooked rotisserie chicken (shredded or cubed)
  • 1 lb gnocchi
  • 1 tbsp olive oil
  • 1/4 cup all-purpose flour

Instructions

  1. Sauté the Vegetables: In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until the foaming subsides. Add the diced onion, grated carrots, and sliced celery along with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Sauté the vegetables until they are soft and starting to brown, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Deglaze the Pan: Pour in the white wine to deglaze the pan, stirring well to release any browned bits stuck to the pot’s bottom. Simmer for 2-3 minutes until most of the wine evaporates. Stir in the flour, cooking it with the vegetables and wine for 1-2 minutes to form a roux base.
  3. Create the Soup Base: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Allow the mixture to gently simmer until it thickens slightly, about 5 minutes. Then whisk in the warmed half-and-half, fresh thyme, and dried Italian herbs. Bring the soup to a gentle simmer, taking care to avoid boiling, and continue whisking until combined.
  4. Cook the Gnocchi and Incorporate Ingredients: Add the gnocchi to the pot and simmer for 3-5 minutes until they float to the surface, indicating they are cooked. Stir in the shredded rotisserie chicken, grated Parmesan cheese, and chopped fresh spinach. Continue simmering for 2-3 minutes, until the chicken is warmed through and the spinach has wilted.
  5. Final Seasoning and Serving: Season the soup with the optional pinch of fresh nutmeg and adjust salt and pepper to taste. The soup will thicken as it stands; serve immediately for a thinner texture or let it rest for 5-10 minutes for a thicker consistency, reheating gently if needed. Serve topped with extra grated Parmesan and a sprinkle of cracked black pepper, paired with crusty Italian bread for dipping.

Notes

  • Warming the half-and-half before adding prevents it from curdling in the soup.
  • Use freshly grated Parmigiano Reggiano for best flavor impact.
  • Adjust the thickness by letting the soup stand or serving immediately.
  • Deglazing with white wine adds depth and complexity to the soup base.
  • Feel free to substitute fresh thyme with dried if necessary; use about half the amount.
  • This recipe works great with leftover rotisserie chicken, making it quick and convenient.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://flavorhug.com/tasty-rotisserie-chicken-gnocchi-soup-recipe/