Tasty Rotisserie Chicken Gnocchi Soup Recipe

Introduction

This Tasty Rotisserie Chicken Gnocchi Soup is a comforting and hearty dish perfect for cozy nights. Creamy and flavorful, it combines tender chicken, pillowy gnocchi, and fresh spinach in a rich broth. Ready in under an hour, it makes a satisfying meal for the whole family.

Ingredients

• 2 cups half-and-half (warmed to prevent curdling)
• 3 tbsp unsalted butter
• 4 cups chicken broth
• 1/2 to 3/4 cup shredded Parmesan (Parmigiano Reggiano recommended)
• 1/8 tsp fresh nutmeg (optional)
• 1/2 cup dry white wine
• 1 lb gnocchi
• 2 cups fresh spinach (roughly chopped)
• 1/2 cup sliced celery (finely chopped)
• 1 to 2 tsp fresh thyme (chopped)
• 2 large garlic cloves (minced)
• 1/2 tsp dried Italian herbs
• Salt to taste
• 3/4 cup grated carrots
• 1 tbsp olive oil
• 1 cup diced yellow onion
• 2 cups cooked rotisserie chicken (shredded or cubed)
• 1/4 cup all-purpose flour
• Fresh 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 diced onion, grated carrots, and chopped celery along with 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Sauté until vegetables soften and begin to brown. Add minced garlic and cook for an additional minute until fragrant.
2. Step 2: Pour in the white wine to deglaze the pan, stirring to release any browned bits from the bottom. Simmer for 2-3 minutes until most of the wine has evaporated. Stir in the flour and cook for 1-2 minutes, mixing well with the vegetables and wine reduction.
3. Step 3: Gradually whisk in the chicken broth and allow the mixture to simmer until it thickens slightly. Next, whisk in the warmed half-and-half along with the fresh thyme and dried Italian herbs. Bring to a gentle simmer, stirring frequently to combine evenly while avoiding a rolling boil.
4. Step 4: Add the gnocchi to the pot and let it cook for 3-5 minutes, or until tender and floating on the surface. Stir in the shredded Parmesan cheese, shredded rotisserie chicken, and chopped spinach. Simmer for another 2-3 minutes until the chicken is heated through and the spinach has wilted.
5. Step 5: Season the soup with a pinch of nutmeg if desired, and adjust salt and pepper to taste. Serve immediately for a thinner texture, or let stand for 5-10 minutes off the heat to thicken slightly. Garnish with extra grated Parmesan and cracked black pepper. Enjoy with crusty Italian bread for dipping.

Tips & Variations

• Use warm half-and-half to prevent curdling when adding to the soup.
• Substitute fresh spinach with kale for a different leafy green flavor and texture.
• If you prefer a vegetarian version, omit chicken and use vegetable broth.
• For extra depth, try adding a splash of heavy cream instead of half-and-half.

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 often to prevent the dairy from separating. The soup may thicken as it cools; thin with a little extra chicken broth or water when reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this soup?

Yes, frozen gnocchi works well. Just add a couple of extra minutes to the cooking time and ensure it is fully heated through before serving.

What can I substitute for white wine in this recipe?

If you prefer not to use wine, substitute with an equal amount of additional chicken broth or a splash of white grape juice for a similar acidity and sweetness.

Tasty Rotisserie Chicken Gnocchi Soup Recipe

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★★★★★

4.8 from 74 reviews

This Tasty Rotisserie Chicken Gnocchi Soup is a comforting and creamy dish combining tender gnocchi, shredded rotisserie chicken, fresh spinach, and a flavorful broth enriched with half-and-half and Parmesan cheese. Perfect for cozy dinners, this soup offers a rich texture and a harmonious blend of herbs and vegetables.

• Author: Lila
• 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 1x2x3x

Sauté Base

• 1 tbsp olive oil
• 3 tbsp unsalted butter (preferably Kerrygold)
• 1 cup diced yellow onion
• 3/4 cup grated carrots
• 1/2 cup sliced celery (finely chopped)
• 2 large garlic cloves (minced)
• 1/4 tsp salt
• 1/2 tsp black pepper (fresh ground)

Liquids and Seasonings

• 1/2 cup dry white wine
• 4 cups chicken broth
• 2 cups half-and-half (warmed to prevent curdling)
• 1 to 2 tsp fresh thyme (chopped)
• 1/2 tsp dried Italian herbs
• 1/8 tsp fresh nutmeg (optional)

Thickener and Cheese

• 1/4 cup all-purpose flour (King Arthur preferred)
• 1/2 to 3/4 cup shredded Parmesan cheese (Parmigiano Reggiano preferred)

Main Ingredients

• 1 lb gnocchi
• 2 cups cooked rotisserie chicken (shredded or cubed)
• 2 cups fresh spinach (roughly chopped)

Instructions

1. Sauté the Vegetables: In a large, heavy-bottomed pot, heat butter and olive oil over medium heat until the foaming subsides. Add diced onion, grated carrots, and chopped celery, along with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Sauté until the vegetables are softened and beginning to brown, about 5-7 minutes. Add minced garlic and cook for an additional minute, until fragrant.
2. Deglaze the Pan: Pour in the white wine to deglaze the pot, scraping the bottom to release any browned bits. Let the wine simmer for 2-3 minutes until nearly evaporated. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux with the vegetable mixture.
3. Create the Soup Base: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Allow the mixture to simmer and thicken slightly. Then whisk in the warmed half-and-half, fresh thyme, and dried Italian herbs. Bring the soup to a gentle simmer, avoiding boiling, and stir to combine all ingredients evenly.
4. Cook the Gnocchi and Incorporate Ingredients: Add the gnocchi to the pot and simmer for 3-5 minutes until they are tender and begin to float to the surface. Stir in the shredded rotisserie chicken, grated Parmesan cheese, and fresh spinach. Simmer an additional 2-3 minutes until the chicken is heated through and the spinach is wilted.
5. Final Seasoning and Serving: Season the soup with fresh ground black pepper and optional nutmeg. Adjust salt to taste. The soup will thicken further as it stands; serve immediately for a thinner consistency or let it sit for 5-10 minutes to thicken. Garnish with extra Parmesan and cracked black pepper. Serve with crusty Italian bread for dipping.

Notes

• Warming the half-and-half before adding prevents curdling in the soup.
• If you prefer a thicker soup, allow it to rest for a few minutes before serving to let it thicken naturally.
• Fresh thyme provides a vibrant aroma, but dried thyme can be substituted in a pinch.
• Using Parmigiano Reggiano enhances the flavor, but any good quality Parmesan works.
• This recipe can be made dairy-free by substituting half-and-half and butter with plant-based alternatives.

Keywords: rotisserie chicken soup, gnocchi soup, creamy chicken soup, easy chicken gnocchi, Italian soup recipe