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This cozy gnocchi soup with rotisserie chicken comes together fast using easy ingredients. It mixes tender shredded chicken, soft gnocchi, and fresh greens in a creamy broth that’s both rich and comforting.
I whipped this up after grabbing a rotisserie chicken on the way home. It quickly turned into a family favorite since it’s easy and filling even on busy nights.
What You’ll Need
- Olive oil: adds a subtle fruity touch and balances out the butter
- Butter, unsalted: brings richness and builds flavor in the base
- Celery: adds fresh aroma and crunchy texture
- Yellow onion: gives sweetness and a solid flavor base
- Carrots, fresh: add natural sweetness plus a little crunch
- Garlic: adds warming depth but be careful not to burn it
- Dry white wine: lifts the flavors as you scrape bits off the pan—pick one you like sipping
- All-purpose flour: thickens the soup for a smooth finish
- Chicken stock or broth: gives savory umami, choose low sodium to control salt
- Half-and-half: makes it creamy without being too heavy—warm it before pouring in to avoid curdling
- Fresh thyme and dried Italian herbs: add layers of herby goodness that match chicken
- Gnocchi: soaks up flavors and adds a comfy chew
- Parmigiano Reggiano: shredded for a salty, creamy topping—authentic Parm tastes best
- Shredded rotisserie chicken: gives tender protein quick
- Fresh spinach: brightens the color and brings some nutrients
- Nutmeg (optional): a pinch adds warmth and a little complexity
- Salt and black pepper: season at the end to taste
How To Make It
- Start The Base
- Put butter and olive oil in a big pot over medium heat until the bubbling settles. Toss in chopped onion, grated carrots, and diced celery. Sprinkle a bit of salt and pepper. Cook gently for 8 to 10 minutes, stirring every now and then until the veggies get soft and start to brown. This brings out their natural sweetness and builds a rich flavor.
- Next, Add Garlic And Wine
- Mix in minced garlic and cook just about a minute until you smell it but it’s not brown yet to avoid bitterness. Pour in dry white wine and scrape all those tasty bits off the bottom of the pan. Let it simmer a few minutes so most of the wine cooks off and the flavor concentrates.
- Make Roux And Pour Broth
- Sprinkle flour over your veggies and keep stirring for 1 to 2 minutes to get rid of the raw flour taste and form a thickening base. Slowly whisk in chicken broth bit by bit to avoid lumps. Bring it to a gentle simmer and stir until it thickens up nice and smooth.
- Add Cream And Herbs
- Warm the half-and-half in a separate container before pouring it in. Stir it together with chopped fresh thyme and dried Italian herbs. Keep the soup on a soft simmer so it doesn’t boil hard and curdle.
- Cook The Gnocchi
- Drop the gnocchi right into the pot. Let them cook for 3 to 5 minutes until they puff up and float on top, stirring now and then so they don’t stick.
- Finish With Cheese, Chicken, And Spinach
- Mix in shredded Parmigiano Reggiano, chicken, and roughly chopped spinach. Let it simmer for 2 to 3 minutes until the chicken’s hot and the spinach wilts but stays bright.
- Season And Adjust
- Add freshly grated nutmeg if you want, then salt and pepper to your liking. Eat right away for a lighter broth or let it rest 5 to 10 minutes to get thicker. Top with extra cheese and freshly cracked black pepper for that perfect finish.
The Parmigiano Reggiano really changes things, making the soup feel rich but still easygoing. It’s been a go-to on chilly nights and brings a warm, homey vibe. I remember serving it after a hike—it warmed everyone up right away.
Storing Leftovers
Keep any soup left in a sealed container in the fridge for up to three days. It thickens as it cools so stir in some broth or water when you heat it back up on the stove. Try not to microwave without stirring or you might get clumps since the dairy can separate unevenly.
Swap Suggestions
Use veggie broth and skip the chicken for a vegetarian take; mushrooms boost the flavor. Swap half-and-half with heavy cream if you want it richer or oat milk to keep it dairy-free. Trade gnocchi for little pasta shapes like shells or orzo if that’s easier.
Serving Tips
Pair it with a crisp green salad dressed with lemon for a fresh pop. Crusty bread or garlic knots are great for soaking up the creamy broth. Sprinkle fresh herbs like basil or parsley on top for extra brightness.
The smell of the soup with fresh herbs and melting cheese reminds me of home. It’s the kind of dish that makes you want to stay at the table and enjoy every bite.
Frequently Asked Cooking Questions
- → Can I swap rotisserie chicken for fresh chicken?
Definitely, cooked chicken breast works fine. You can poach or bake it first, then shred and toss it in near the end just to heat through.
- → Which gnocchi is best for this?
Either store-bought or homemade potato gnocchi will do. Cook them right in the broth until they float—that's when they're done.
- → How do I stop the cream from splitting?
Warm the half-and-half before adding it to the hot broth. That keeps it smooth and prevents curdling.
- → Can I switch out the white wine when deglazing?
Sure, dry white wine gives good flavor and acidity, but you can use extra broth or a bit of lemon juice if you like.
- → Why add nutmeg to the soup?
A little freshly grated nutmeg adds a cozy, warm note that lifts the creamy broth and cheese.
- → How do I make the soup thicker or thinner?
Letting the soup rest thickens it naturally. If you want it thinner, just stir in more broth before warming it again.