Why You’ll Love This Recipe
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Speedy & satisfying: Ready in about half an hour, especially with store‑bought rotisserie chicken.
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Family‑friendly complete meal: Rich broth, vegetables, protein, and gnocchi make it hearty and balanced.
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Versatile & customizable: Easily swap fresh chicken, add spinach or herbs, or adjust the creaminess to suit your taste.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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unsalted butter (or butter + olive oil)
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yellow onion, diced
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carrots, finely chopped or matchstick
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celery, diced
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garlic, minced
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all‑purpose flour
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low‑sodium chicken broth or stock
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half‑and‑half or heavy cream
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dried thyme and/or Italian seasoning
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potato gnocchi (refrigerated or shelf‑stable)
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shredded rotisserie chicken
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baby spinach leaves
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grated Parmigiano‑Reggiano
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nutmeg (optional)
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salt & freshly ground black pepper
directions
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In a large pot or Dutch oven, melt butter (and oil if using) over medium heat. Add onion, carrots, and celery; sauté 5–8 minutes until softened and lightly browned.
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Add garlic; cook about 1 minute more until fragrant.
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If using, deglaze with a splash of dry white wine and scrape up browned bits. Stir in flour and cook 1–2 minutes to form a roux.
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Gradually whisk in chicken broth, then warm half‑and‑half or cream, seasoning with thyme and/or Italian herbs. Bring to a simmer.
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Add gnocchi; simmer 3–5 minutes until they float and become tender.
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Stir in shredded chicken, spinach, and grated cheese; simmer just 1–2 minutes until heated and spinach wilts.
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Finish with a pinch of nutmeg if desired, and season to taste with salt and pepper.
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Serve immediately for a thinner broth, or let sit 5–10 minutes for a thicker texture.
Servings and timing
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Serves: approximately 6
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Prep time: about 10 minutes
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Cook time: about 20 minutes, total time ~ 30 minutes
Variations
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Greens swap: Use kale, Swiss chard, or chopped parsley in place of spinach.
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Dairy alternative: Try using whole milk or omit cream for a lighter version; some versions skip the roux entirely for a brothier style.
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Add-ins: Toss in frozen peas, sweet corn, or cooked mushrooms for extra texture and flavor.
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Herb swap: Fresh rosemary, basil, or parsley can replace thyme or Italian blend.
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Wine boost: Skip wine or deglaze with broth if avoiding alcohol.
storage/reheating
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat gently to avoid curdling: stovetop over low-medium heat, stirring often; microwave in short bursts, stirring in between. Add a splash of broth if the soup thickens too much.
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Freezing is not recommended for creamy, gnocchi‑based soups — texture may suffer.
FAQs
How can I avoid soggy gnocchi?
Add gnocchi at the end and cook just until they float and are tender. Over‑cooking will make them mushy.
Can I make this dairy-free?
Yes — use coconut milk or plain broth and a non‑dairy cream substitute. Skip the roux and stir in dairy alternative at the end.
Is homemade broth better than store-bought?
Homemade gives richer flavor and better control of sodium levels, but good quality store-bought broth works well and saves time.
What gnocchi brand or style works best?
Refrigerated or shelf‑stable potato gnocchi hold up better than delicate fresh or ricotta gnocchi in this soup.
Can I use fresh chicken instead of rotisserie?
Absolutely — cook chicken breasts or thighs before shredding; shredded rotisserie simply makes this faster.
Can I make this in a slow cooker?
Yes — sauté veggies first, then combine everything except gnocchi and spinach. Add gnocchi in last hour, then stir in spinach and dairy just before serving.
How to adjust thickness?
Let the soup rest before serving to thicken. For thinner broth, serve right away or thin with extra stock.
Any tips for seasoning?
Taste after adding chicken and cheese; add extra salt, pepper, or herbs as needed. A pinch of nutmeg adds depth to the creamy base.
Can I prep ahead?
Chop veggies ahead, shred chicken, or make broth in advance. Keep dairy and gnocchi separate until ready to heat and serve.
Can I freeze leftovers?
Freezing is not ideal — the cream may separate and gnocchi texture will degrade. Best to enjoy within a few days chilled.
Conclusion
Tasty Rotisserie Chicken Gnocchi Soup is a go‑to comfort meal when you crave something rich, creamy, and satisfying, without spending hours in the kitchen. With minimal prep and maximum flavor, it’s ideal for weeknights, leftovers, and anyone who loves a hearty bowl of warmth. Serve it with crusty bread or a light salad, and enjoy how quickly it disappears from the table.
Tasty Rotisserie Chicken Gnocchi Soup
This Tasty Rotisserie Chicken Gnocchi Soup is a creamy, comforting, and flavor-packed dish that’s perfect for busy weeknights. Made with tender rotisserie chicken, soft potato gnocchi, and fresh vegetables, this hearty soup delivers cozy homemade flavor in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or half-and-half
- 1 cup baby spinach (optional)
- 2 cups shredded rotisserie chicken
- 1 (16-ounce) package potato gnocchi
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in garlic, thyme, Italian seasoning, salt, and pepper; cook for 1 minute.
- Sprinkle flour over vegetables and stir well to coat. Cook for 1–2 minutes.
- Slowly pour in chicken broth, stirring constantly to prevent lumps.
- Add milk and bring mixture to a gentle simmer.
- Stir in shredded rotisserie chicken and gnocchi. Cook for 5–7 minutes, until gnocchi is tender and floating.
- Add spinach (if using) and cook until wilted, about 1 minute.
- Stir in Parmesan cheese (if using). Adjust seasoning to taste.
- Serve warm and enjoy!
Notes
- Use half-and-half or heavy cream for a richer soup.
- Substitute kale for spinach if desired.
- Store leftovers in the fridge for up to 3 days; reheat gently on the stove.
- For a thicker soup, mash a few gnocchi once cooked.
