Rotisserie Chicken Gnocchi Soup Easy
This Rotisserie Chicken Gnocchi Soup is a comforting and flavorful meal ready in under an hour. It's packed with tender gnocchi, shredded rotisserie chicken, and fresh vegetables in a creamy broth, making it the perfect weeknight dinner. Enjoy a warm and satisfying bowl of soup with minimal effort.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
- Bowls
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
- 2 cups shredded rotisserie chicken
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons chopped fresh parsley, for garnish
- Salt to taste
- Pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth. Stir in the Italian seasoning, thyme, and red pepper flakes (if using).
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
- Add the gnocchi to the simmering broth. Cook according to package directions, usually about 2-3 minutes, or until the gnocchi float to the surface.
- Stir in the shredded rotisserie chicken. Cook until heated through, about 2 minutes.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through, but do not boil.
- Season with salt and pepper to taste.
- Ladle the Rotisserie Chicken Gnocchi Soup into bowls.
- Garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately and enjoy.
Notes
Don't overcook the gnocchi, as they can become gummy. Adjust seasoning to your preference. Soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. You can also add vegetables like spinach, kale, mushrooms, or zucchini. For a lighter version, use half-and-half instead of heavy cream.