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.

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 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.
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.
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.
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.
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