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Easy Rotisserie Chicken Gnocchi Soup

Comforting Easy Rotisserie Chicken Gnocchi Soup for Chilly Nights

This Easy Rotisserie Chicken Gnocchi Soup is a quick and hearty meal that satisfies your cravings for comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 whole Rotisserie Chicken Substitute with canned chickpeas for a vegetarian option
  • 16 ounces Gnocchi Swap for small pasta shapes or cauliflower florets for a low-carb alternative
  • 1 medium Onion Adds aromatic depth and flavor
  • 2 medium Carrots Contributes sweetness and vibrant color
  • 2 stalks Celery Adds crunch and a fresh element
  • 3 cloves Garlic Enhances overall flavor with a robust aroma
  • 0.5 cup White Wine Use extra chicken stock if you prefer to skip the wine
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 0.25 cup Flour Thickens the soup
  • 4 cups Chicken Stock The base liquid that provides essential flavor
  • 1 cup Half-and-Half Use equal parts whole milk and heavy cream for a substitution or unsweetened plant-based milk with cornstarch for dairy-free
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Italian Seasoning
  • 0.5 cup Parmesan Cheese Complements with salty and nutty depth
  • 2 cups Fresh Spinach Adds a nutritious boost and color
  • 1 pinch Nutmeg (optional) Enhances the flavor profile

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Easy Rotisserie Chicken Gnocchi Soup
  1. In a large pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
  2. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Season lightly with salt and pepper. Cook for 5-7 minutes until softened.
  3. Stir in 3 minced garlic cloves, cooking for an additional minute or until fragrant.
  4. Pour in ½ cup of white wine to deglaze the pot, scraping up any bits. Simmer for 2-3 minutes until reduced.
  5. Sprinkle in ¼ cup of flour, stirring well. Cook for 1-2 minutes to remove raw taste.
  6. Gradually whisk in 4 cups of chicken stock and bring to a simmer, stirring occasionally until slightly thickened.
  7. Mix in 1 cup of half-and-half, 1 teaspoon of dried thyme, and 1 teaspoon of Italian seasoning. Simmer gently while stirring.
  8. Gently stir in 16 ounces of gnocchi and cook until they float, about 3-5 minutes.
  9. Add 2 cups of shredded rotisserie chicken and 2 cups of fresh spinach, simmering for another 2-3 minutes until heated through.
  10. Grate a pinch of nutmeg into the soup and taste to adjust seasonings.
  11. Scoop into bowls, garnishing with freshly grated Parmesan cheese and black pepper. Serve alongside crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Chop vegetables beforehand to save time. Always taste as you cook and adjust seasonings gradually. Don’t overcook gnocchi; they should float and remain tender. Use low-sodium chicken stock for healthier options. Cool leftovers before storing to maintain freshness.

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