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This creamy rotisserie chicken gnocchi soup is a comforting weeknight favorite that comes together quickly using simple ingredients. It balances hearty shredded chicken with tender gnocchi and fresh greens in a rich broth that feels both indulgent and homey.
I first made this after picking up a rotisserie chicken on the way home. It quickly became a family favorite because it is satisfying and easy enough for a busy weeknight.
Ingredients
- Unsalted butter: adds richness and helps build depth in the base
- Extra virgin olive oil: balances butter and adds a subtle fruity note
- Yellow onion: for sweetness and foundation flavor
- Fresh carrots: bring natural sweetness and a slight crunch
- Celery: adds aromatic freshness and texture contrast
- Garlic: for a pungent, warming background flavor
- Dry white wine: deglazes the pan and lifts the dish with bright acidity—choose a decent bottle you enjoy drinking
- All-purpose flour: thickens the broth into a luscious soup
- Chicken broth or stock: provides savory umami—opt for low sodium to control seasoning
- Half-and-half: gives creaminess without heaviness—warm it before adding to avoid curdling
- Fresh thyme and dried Italian herbs: to layer herby flavors that complement chicken
- Gnocchi: naturally absorbs flavors and adds comforting chew
- Parmigiano Reggiano: shreds into a salty creamy finish—use real Parm for best taste
- Shredded rotisserie chicken: is a shortcut to tender protein
- Fresh spinach: brightens and adds color and nutrients
- Nutmeg: is optional but adds subtle warmth and complexity
- Salt and black pepper: season to taste and finish the soup
Instructions
- Build The Base:
- Heat butter and olive oil over medium heat in a large pot until the foaming settles. Add diced onion, grated carrots, and chopped celery. Season lightly with salt and pepper. Sauté gently for 8 to 10 minutes stirring occasionally until the vegetables soften and start to caramelize. This slow cooking draws out natural sweetness and creates a rich flavor foundation.
- Add Garlic And Wine:
- Stir in minced garlic and cook for one minute just until fragrant but not browned to avoid bitterness. Pour in dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Simmer the wine for a few minutes until most of it evaporates concentrating the flavor.
- Make The Roux And Add Broth:
- Sprinkle the flour evenly over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste and form a roux. Slowly whisk in the chicken broth little by little to prevent lumps. Bring the whole mixture to a light simmer and allow it to thicken gently as you stir.
- Add Cream And Herbs:
- Warm the half-and-half separately then slowly whisk it in along with chopped fresh thyme and dried Italian herbs. Maintain a gentle simmer making sure the soup does not boil vigorously to prevent curdling.
- Cook The Gnocchi:
- Add the gnocchi directly into the pot. Simmer for 3 to 5 minutes until they float to the surface and become tender, stirring occasionally to keep them from sticking.
- Finish With Cheese, Chicken, And Spinach:
- Stir in grated Parmigiano Reggiano, shredded chicken, and roughly chopped spinach. Continue to simmer for 2 to 3 minutes until the chicken is warmed through and the spinach wilts but retains its bright color.
- Season And Adjust:
- Season the soup with freshly grated nutmeg if using, salt, and pepper to taste. Serve immediately if you prefer a lighter broth or allow it to sit for 5 to 10 minutes to thicken up. Top with extra Parmigiano and freshly ground black pepper for garnish.
I love how the Parmigiano Reggiano transforms the soup making it feel indulgent but approachable. This soup has made many chilly evenings feel cozy and has become a comforting staple in my home. One memorable moment was serving it to friends coming off a long hike—it instantly warmed everyone right up.
Storage Tips
Refrigerate leftover soup in an airtight container for up to three days. The soup thickens upon standing so add a splash of broth or water when reheating on the stove to loosen. Avoid microwaving without stirring as the dairy can separate if overheated unevenly.
Ingredient Swaps
Use vegetable broth and omit chicken for a vegetarian version; add mushrooms for heartiness. Substitute heavy cream for half-and-half for a richer texture or oat milk for dairy-free. Swap gnocchi with small pasta like shells or orzo if preferred.
Serving Ideas
Serve with a crisp green salad dressed in lemon vinaigrette for brightness. Crusty bread or garlic knots are perfect for soaking up the creamy broth. Garnish with fresh herbs like parsley or basil for added freshness.
The aroma of this soup coming together with fresh herbs and melting cheese feels like home. It is a dish that invites lingering at the table while savoring every spoonful.
Frequently Asked Recipe Questions
- → Can I use fresh chicken instead of rotisserie chicken?
Yes, cooked fresh chicken breast can easily replace rotisserie chicken. Poach or bake chicken beforehand, shred it, and add toward the end to warm through.
- → What kind of gnocchi works best for this soup?
Store-bought or homemade potato gnocchi both work well. Cook them in the broth until they float, indicating tenderness.
- → How do I prevent the cream from curdling in the soup?
Warming the half-and-half before stirring it into the hot broth helps avoid curdling and ensures a smooth, creamy texture.
- → Can I substitute the white wine used for deglazing?
Yes, a dry white wine is preferred for acidity and flavor, but you can substitute with extra broth or a splash of lemon juice if desired.
- → What is the purpose of the nutmeg in the soup?
A small amount of freshly grated nutmeg adds warm, subtle depth that complements the creamy broth and cheese, enhancing overall flavor.
- → How can I make the soup thicker or thinner?
Allowing the soup to rest for several minutes thickens it naturally. Add more broth if you prefer a thinner consistency before reheating.