Easy Rotisserie Chicken Gnocchi Soup
This Rotisserie Chicken Gnocchi Soup recipe offers a shortcut to a delicious and comforting meal, perfect for busy weeknights. It features a creamy, flavorful broth with tender shredded rotisserie chicken, pillowy gnocchi, and hearty vegetables.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
- Mixing spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 1 pound potato gnocchi
- 3 cups shredded rotisserie chicken
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 2 cups fresh spinach, roughly chopped
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the Italian seasoning, dried thyme, and red pepper flakes (if using).
- Bring the soup to a simmer and then reduce the heat to low.
- Add the gnocchi to the soup and cook according to package directions, usually about 2-3 minutes, or until they float to the surface.
- Stir in the shredded rotisserie chicken, heavy cream, and Parmesan cheese.
- Cook until the soup is heated through and the cheese is melted, about 2-3 minutes.
- Add the fresh spinach and cook until it wilts, about 1 minute.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese, if desired.
Notes
To prevent gnocchi from becoming gummy, ensure the soup is simmering gently, not boiling vigorously. Stir occasionally while the gnocchi are cooking. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot or microwave, adding a splash of chicken broth if needed. Variations include adding more vegetables like mushrooms or zucchini, increasing red pepper flakes for spice, using coconut milk for a dairy-free option, or adding a squeeze of lemon for brightness.