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Tasty Rotisserie Chicken Gnocchi Soup Recipe

Tasty Rotisserie Chicken Gnocchi Soup Recipe
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★★★★★

5 from 9 reviews

This Tasty Rotisserie Chicken Gnocchi Soup is a comforting, creamy blend of tender chicken, pillowy gnocchi, fresh spinach, and aromatic herbs simmered in a flavorful broth. Perfect for a cozy meal, it’s easy to prepare and packed with savory depth from sautéed vegetables, wine, and Parmesan cheese.

Ingredients

Scale

Vegetables and Aromatics

  • 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)
  • 2 cups fresh spinach, roughly chopped

Fats and Seasonings

  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1–2 teaspoons fresh thyme leaves, chopped
  • 1/2 teaspoon dried Italian herb blend
  • 1/8 teaspoon freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper to taste

Liquids and Broth

  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 4 cups chicken broth or stock (preferably low sodium)
  • 2 cups half-and-half, warmed

Main Ingredients

  • 1/4 cup all-purpose flour
  • 1 pound gnocchi (refrigerated or shelf-stable)
  • 1/2 to 3/4 cup shredded Parmigiano Reggiano cheese
  • 2 cups cooked rotisserie chicken breast, shredded or cubed

Instructions

  1. Sauté the Vegetables: In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until the foam subsides. Add the diced onion, grated carrots, and celery, then season with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cook the vegetables gently, stirring occasionally, until they soften and just begin to brown, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  2. Deglaze the Pan: Pour in the dry white wine to deglaze, scraping up any browned bits stuck to the bottom of the pot. Let the wine simmer and reduce until nearly evaporated, around 2-3 minutes. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, ensuring it’s well mixed with the vegetables and wine reduction.
  3. Create the Soup Base: Gradually whisk in the chicken broth to avoid lumps, bringing the mixture to a gentle simmer. Allow it to thicken slightly, then whisk in the warmed half-and-half. Add the chopped fresh thyme and dried Italian herb blend. Maintain a gentle simmer, stirring frequently, but avoid boiling.
  4. Cook the Gnocchi and Incorporate Ingredients: Add the gnocchi directly to the simmering soup. Let cook for 3-5 minutes until the gnocchi rise to the surface, indicating tenderness. Stir in the shredded Parmigiano Reggiano cheese, shredded rotisserie chicken, and roughly chopped spinach. Continue simmering for 2-3 minutes more until the chicken is warmed through and the spinach has wilted.
  5. Final Seasoning and Serving: Season the soup to taste with the optional freshly grated nutmeg, and adjust salt and black pepper as needed. The soup will thicken naturally as it sits; serve immediately for a thinner consistency or allow it to rest for 5-10 minutes for a heartier texture. Ladle into bowls, garnish with additional Parmesan and cracked black pepper, and enjoy alongside crusty Italian bread for dipping.

Notes

  • Using low sodium chicken broth helps control the saltiness of the soup.
  • Warming the half-and-half before adding prevents curdling in the hot soup.
  • If you prefer a thicker soup, let it sit for a few minutes before serving.
  • Gnocchi can be fresh, refrigerated, or shelf-stable according to convenience.
  • For a wine substitute, use additional chicken broth with a splash of lemon juice for acidity.
  • Store leftovers refrigerated for up to 3 days; reheat gently to avoid curdling.

Nutrition

Keywords: rotisserie chicken soup, gnocchi soup, creamy chicken soup, easy Italian soup, comfort food, one-pot soup

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