Rotisserie Chicken Gnocchi Soup (Printable Version)
Tender gnocchi and shredded chicken blend with fresh vegetables in a creamy, flavorful broth.
# Ingredients Required:
→ Fats and Oils
01 -
45 g unsalted butter
02 -
15 ml extra virgin olive oil
→ Vegetables and Aromatics
03 -
150 g diced yellow onion
04 -
75 g grated carrots
05 -
60 g thinly sliced celery
06 -
2 large garlic cloves, minced
07 -
60 g fresh spinach, roughly chopped
→ Liquids
08 -
120 ml dry white wine (e.g., Pinot Grigio)
09 -
960 ml chicken broth or stock, low sodium
10 -
480 ml warmed half-and-half
→ Dry Ingredients
11 -
30 g all-purpose flour
12 -
1-2 teaspoons fresh thyme leaves, chopped
13 -
1/2 teaspoon dried Italian herb blend
14 -
1/8 teaspoon freshly grated nutmeg (optional)
15 -
Salt and freshly ground black pepper, to taste
→ Proteins and Cheeses
16 -
450 g gnocchi
17 -
120-180 g shredded Parmigiano Reggiano
18 -
300 g cooked rotisserie chicken breast, shredded or cubed
# Guide to Cooking:
01 -
In a large pot, melt butter with olive oil over medium heat until foaming subsides.
02 -
Add diced onion, grated carrots, and sliced celery. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 5-7 minutes.
03 -
Stir in minced garlic and sauté for 1 minute until fragrant.
04 -
Pour in dry white wine and stir to loosen browned bits from the pot’s bottom. Simmer until most of the wine has evaporated, approximately 3-4 minutes.
05 -
Sprinkle flour over the mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
06 -
Gradually whisk in chicken broth, ensuring no lumps. Bring to a simmer and let thicken slightly, about 5 minutes.
07 -
Whisk warmed half-and-half into the pot. Stir in fresh thyme and Italian herb blend. Maintain a gentle simmer.
08 -
Add gnocchi to the simmering broth. Cook 3-5 minutes until gnocchi rise to the surface and are tender.
09 -
Stir in shredded Parmigiano Reggiano, rotisserie chicken, and chopped spinach. Simmer for 2-3 minutes until spinach wilts and chicken is heated through.
10 -
Season with nutmeg if using, along with additional salt and freshly ground black pepper to taste.
11 -
Serve immediately for a thinner consistency or allow to stand 5-10 minutes for a thicker texture. Garnish with extra Parmesan and black pepper if desired.
# Extra Suggestions:
01 -
Using low-sodium chicken broth allows better control over saltiness.
02 -
Warming half-and-half before adding prevents curdling.
03 -
Soup thickens as it rests; add additional broth when reheating if needed.