Tasty Rotisserie Chicken Gnocchi Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
