Go Back
–+ servings
Rotisserie Chicken Gnocchi Soup

Ultimate Comfort: Rotisserie Chicken Gnocchi Soup Recipe

Enjoy a comforting bowl of rotisserie chicken gnocchi soup, rich, creamy, and perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter Adds richness and flavor for a comforting base.
  • 1 tablespoon olive oil Enhances taste and provides healthy fats.
  • 1 medium onion Base flavor; sautéing adds sweetness.
  • 2 medium carrots Introduces natural sweetness and texture.
  • 2 stalks celery Provides crunch and aromatic depth.
  • 3 cloves garlic Infuses the soup with a robust, savory taste.
  • 0.5 cup white wine Adds acidity and depth; can help deglaze the pot.
  • 0.25 cup flour Thickening agent for creamy soup base.
  • 6 cups chicken stock Main liquid providing flavor; swap for vegetable stock for vegetarian option.
For Creaminess
  • 2 cups half-and-half Adds a velvety creaminess; substitute with whole milk and heavy cream for lighter option.
For Seasoning
  • 1 teaspoon thyme Fresh herb for flavor; optional.
  • Italian seasoning Enhances flavor profile; use as desired.
For the Soup Components
  • 1 pound gnocchi Can replace with small pasta or cauliflower florets for a low-carb twist.
  • 1 cup Parmesan cheese Adds a savory finishing touch; optional.
  • 2 cups shredded chicken Main protein source; substitute with chickpeas for vegetarian option.
  • 2 cups fresh spinach Adds color and nutrients; other leafy greens can be used.
  • nutmeg Optional spice that adds warmth to the broth.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Creamy Rotisserie Chicken Gnocchi Soup
  1. In a large pot over medium heat, melt butter and olive oil. Add chopped onion, diced carrots, and diced celery, seasoning with salt and pepper. Sauté for about 5-7 minutes until vegetables are softened.
  2. Stir in minced garlic and cook for an additional minute. Pour in white wine to deglaze the pot, scraping the bottom to release flavorful bits. Allow to simmer for 2-3 minutes until most of the liquid has evaporated.
  3. Sprinkle in flour, stirring constantly for about 1-2 minutes. Gradually incorporate chicken stock while whisking to prevent lumps. Cook until mixture thickens slightly, about 5 minutes.
  4. Reduce heat to low and whisk in half-and-half along with thyme and optional Italian seasoning. Bring to a gentle simmer for about 5 minutes.
  5. Add gnocchi into the soup. Cook for an additional 3-5 minutes until gnocchi are tender and begin to float to the surface.
  6. Stir in shredded rotisserie chicken and fresh spinach, cooking for another 2-3 minutes until chicken is heated and spinach wilts.
  7. Taste the soup and adjust seasoning as needed. Serve hot, garnished with freshly grated Parmesan cheese.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Chop vegetables evenly for even cooking and serve with crusty bread for a complete meal. Adjust consistency by adding more broth if needed.

Tried this recipe?

Let us know how it was!