Tasty Rotisserie Chicken Gnocchi Soup Recipe

Introduction

Tasty Rotisserie Chicken Gnocchi Soup is a comforting and hearty dish perfect for cozy nights. It combines tender gnocchi, savory shredded chicken, and fresh vegetables in a creamy, flavorful broth. Ready in under an hour, this soup is sure to become a family favorite.

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 onion, carrots, and celery with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté until softened and starting to brown. Add garlic and cook for 1 minute until fragrant.
2. Step 2: Pour in the white wine to deglaze the pan, stirring to release browned bits. Simmer until most wine evaporates, about 2-3 minutes. Stir in flour and cook 1-2 minutes to combine well.
3. Step 3: Gradually whisk in chicken broth and simmer until slightly thickened. Whisk in warm half-and-half, thyme, and Italian seasoning. Bring to a gentle simmer, stirring constantly to blend.
4. Step 4: Add gnocchi and cook 3-5 minutes until tender and floating. Stir in Parmesan, shredded chicken, and spinach. Simmer for 2-3 minutes until chicken is heated and spinach wilts.
5. Step 5: Season with nutmeg if using, adjust salt and pepper. For thinner soup, serve immediately. For thicker, let stand 5-10 minutes, keeping warm or gently reheating. Serve topped with extra Parmesan and cracked black pepper, with crusty Italian bread on the side.

Tips & Variations

• Use low-sodium broth to better control salt levels during cooking.
• Substitute half-and-half with heavy cream for a richer soup.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Fresh herbs like basil or parsley can be added at the end for extra freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup thickens as it cools; add a splash of broth or water to loosen the consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gnocchi for this soup?

Yes, both refrigerated and shelf-stable gnocchi work well. Just follow the cooking time in the recipe as they cook quickly and float when done.

Can I make this soup without wine?

If you prefer not to use wine, simply skip it and proceed with the flour step after sautéing the vegetables. You may add a bit more broth to compensate for the liquid.

Tasty Rotisserie Chicken Gnocchi Soup Recipe

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★★★★★

4.5 from 92 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Tasty Rotisserie Chicken Gnocchi Soup is a comforting and hearty dish featuring tender shredded rotisserie chicken, pillowy gnocchi, and fresh spinach in a creamy, flavorful broth enriched with Parmesan and aromatic herbs. Perfect for an easy weeknight meal, it combines sautéed vegetables, a touch of white wine, and a creamy base for a satisfying and delicious soup.

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Ingredients

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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

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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 chopped celery along with 1/4 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Sauté the vegetables until they are softened and just starting to brown, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
2. Deglaze the Pan: Pour in the dry white wine to deglaze the pan, stirring to release any browned bits stuck to the bottom. Let the wine simmer until almost all of it has evaporated, about 2-3 minutes. Stir in the flour and cook for 1-2 minutes, ensuring it is well combined with the vegetables and wine reduction to form a roux.
3. Create the Soup Base: Gradually whisk in the chicken broth, bringing the mixture to a simmer. Let it thicken slightly, then whisk in the warmed half-and-half followed by the fresh thyme and dried Italian herbs. Maintain a gentle simmer, stirring or whisking regularly so the base stays smooth and well blended; avoid boiling.
4. Cook the Gnocchi and Incorporate Ingredients: Add the gnocchi to the simmering soup and cook for 3-5 minutes, or until the gnocchi is tender and begins to float to the surface. Stir in the shredded Parmesan cheese, shredded rotisserie chicken, and fresh spinach. Continue simmering for another 2-3 minutes, until the chicken is heated through and the spinach has wilted.
5. Final Seasoning and Serving: Season the soup to taste with a pinch of freshly grated nutmeg if using, along with additional salt and pepper as needed. The soup will thicken as it rests; serve immediately for a thinner soup or let it stand for 5-10 minutes for a thicker consistency, reheating gently if necessary. Serve hot, topped with extra Parmesan cheese and a sprinkle of cracked black pepper. Complement the soup with crusty Italian bread for dipping.

Notes

• Use low-sodium chicken broth to better control the salt level in the soup.
• If you prefer a dairy-free version, substitute half-and-half with coconut milk or a plant-based cream alternative.
• Gnocchi can be fresh, refrigerated, or shelf-stable – just adjust cooking time accordingly until gnocchi rises to the surface.
• For extra flavor, you can add a splash of sherry or use fresh Italian herbs instead of dried.
• This soup thickens as it cools; gently reheat and stir in a little broth or half-and-half to loosen if needed.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

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