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Tasty Rotisserie Chicken Gnocchi Soup Recipe

Tasty Rotisserie Chicken Gnocchi Soup Recipe
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★★★★★

4.9 from 11 reviews

This Tasty Rotisserie Chicken Gnocchi Soup is a creamy, hearty bowl of comfort made with tender rotisserie chicken, pillowy gnocchi, fresh spinach, and a flavorful blend of sautéed vegetables in a rich, herbed broth. Perfect for a weeknight dinner, this soup combines ease and elegance with its rich texture, fresh ingredients, and parmesan cheese finish.

Ingredients

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Sauté Base

  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup diced yellow onion
  • 3/4 cup grated carrots
  • 1/2 cup thinly sliced or finely chopped celery
  • 2 large garlic cloves, minced (about 2–3 teaspoons)

Liquids and Seasonings

  • 1/2 cup dry white wine (such as pinot grigio)
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth or stock (low sodium recommended)
  • 2 cups half-and-half, warmed
  • 1–2 teaspoons fresh thyme leaves, chopped
  • 1/2 teaspoon dried Italian herb blend
  • Salt and freshly ground black pepper, to taste
  • 1/8 teaspoon freshly grated nutmeg (optional)

Main Ingredients

  • 1 pound gnocchi (refrigerated or shelf-stable)
  • 1/2 to 3/4 cup shredded Parmigiano Reggiano
  • 2 cups cooked rotisserie chicken breast, shredded or cubed
  • 2 cups fresh spinach, roughly chopped

Instructions

  1. Sauté the Vegetables: In a large, heavy-bottomed pot, heat the butter and olive oil until the foaming subsides. Add the diced onion, grated carrots, and chopped celery along with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Sauté over medium heat until the vegetables soften and begin to brown lightly. Add minced garlic and cook for an additional minute until fragrant.
  2. Deglaze the Pan: Pour in the white wine to deglaze the pan, stirring to loosen any browned bits stuck to the bottom. Simmer until most of the wine evaporates, about 2-3 minutes. Sprinkle the flour over the mixture and cook for another 1-2 minutes, stirring continuously to combine and cook out the raw flour taste.
  3. Create the Soup Base: Gradually whisk in the chicken broth, allowing the mixture to come to a simmer and thicken slightly. Once thickened, slowly whisk in the warmed half-and-half, then stir in the fresh thyme leaves and dried Italian herb blend. Maintain a gentle simmer without boiling and keep stirring to combine all flavors well.
  4. Cook the Gnocchi and Incorporate Ingredients: Add the gnocchi to the soup and cook for 3-5 minutes until they soften and start floating to the surface. Stir in the shredded Parmigiano Reggiano cheese, the shredded rotisserie chicken, and roughly chopped spinach. Let the soup simmer for another 2-3 minutes until the chicken is heated through and the spinach wilts.
  5. Final Seasoning and Serving: Season the soup with a pinch of freshly grated nutmeg if using, and adjust salt and pepper to taste. The soup will thicken as it stands; for a thinner consistency, serve immediately. For thicker soup, let it rest for 5-10 minutes while keeping warm or gently reheating. Serve with freshly grated Parmigiano Reggiano on top and cracked black pepper, paired with crusty Italian bread for dipping.

Notes

  • Use low sodium chicken broth to better control the saltiness in the final soup.
  • Warming the half-and-half before adding prevents curdling and ensures a smooth creamy base.
  • Fresh thyme gives the best flavor, but dried thyme can be substituted adjusting the quantity slightly.
  • Gnocchi cooks quickly; overcooking will cause them to become mushy.
  • This soup tastes even better the next day after flavors meld deeply.
  • Can be stored in the fridge for up to 3 days; reheat gently on stovetop or microwave.
  • For a thicker soup, use less broth or allow it to simmer longer before adding gnocchi.

Nutrition

Keywords: rotisserie chicken soup, gnocchi soup, creamy chicken soup, easy chicken soup, Italian chicken soup, comforting winter soup

Find it online: https://zarameals.com/tasty-rotisserie-chicken-gnocchi-soup-recipe/