Rotisserie Chicken Gnocchi Soup
This creamy Rotisserie Chicken Gnocchi Soup is made with tender shredded chicken, soft potato gnocchi, and fresh vegetables in a rich, comforting broth. A cozy one-pot meal ready in just 30 minutes.
Ingredients
Soup Base
- 2 cups shredded rotisserie chicken
- 1 lb potato gnocchi
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup carrots sliced
- 1 cup celery chopped
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tbsp olive oil or butter
- Salt and black pepper to taste
Seasonings
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- Pinch red pepper flakes optional
Optional Add-Ins
- 1 cups fresh spinach or kale
- ¼ cup grated Parmesan cheese
- ½ cup sliced mushrooms
Instructions
- Sauté vegetables: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add broth and seasoning: Pour in chicken broth, Italian seasoning, and thyme. Bring to a gentle simmer.
- Add chicken and gnocchi: Stir in shredded rotisserie chicken and gnocchi. Simmer for 3–4 minutes, or until gnocchi float to the top and are tender.
- Add cream: Reduce heat to low and stir in heavy cream. Add spinach (if using) and cook until wilted.
- Season and serve: Adjust salt and pepper to taste. Sprinkle with Parmesan and fresh parsley before serving.
Notes
- Do not boil after adding cream to prevent curdling.
- Gnocchi cook quickly; remove from heat once tender.
- For a lighter version, use half-and-half or whole milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 380kcalCarbohydrates: 36gProtein: 21gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 720mgPotassium: 520mgFiber: 2gSugar: 4g
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