Easy Rotisserie Chicken Gnocchi Soup: The Ultimate Comfort Food Recipe
Introduction to Easy Rotisserie Chicken Gnocchi Soup
If you’re looking for a warm and hearty soup to chase away the chill, look no further than this Easy Rotisserie Chicken Gnocchi Soup. This dish is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. With tender gnocchi, juicy chicken, and a creamy broth, this soup delivers the ultimate comfort in every spoonful. Let’s dive into the delicious details!
A Personal Story Behind My Easy Rotisserie Chicken Gnocchi Soup Journey
Growing up, my family had a tradition of gathering for soup nights, where we would share stories and laughter over a big pot of something warm. My grandmother often made a delightful chicken soup, and I’ve always been inspired by her ability to turn simple ingredients into something extraordinary. This Easy Rotisserie Chicken Gnocchi Soup is my modern twist on her classic recipe, blending convenience with nostalgia.
What Makes This Easy Rotisserie Chicken Gnocchi Soup Recipe Special?
This recipe stands out because of its simplicity and the use of rotisserie chicken, which saves valuable time in the kitchen. The combination of fresh vegetables, creamy half-and-half, and herbs creates a rich flavor profile that makes you feel at home. Plus, it’s versatile—you can easily adapt it to suit your dietary needs, whether you want a vegetarian version or a gluten-free option.
The Full Easy Rotisserie Chicken Gnocchi Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil
- 1 cup chopped yellow onion
- 3/4 cup shredded carrots
- 1/2 cup thinly sliced celery
- 2 large garlic cloves, minced
- 1/2 cup dry white wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)
- 1/4 cup all-purpose flour
- 4 cups low sodium chicken stock
- 2 cups half-and-half, warmed
- 1 to 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon dried Italian seasoning
- 1 pound potato gnocchi
- 1/2 to 3/4 cup grated Parmigiano Reggiano
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups baby spinach leaves, torn
- 1/8 teaspoon grated nutmeg (optional)
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, melt the butter with the olive oil. Add the chopped onion, shredded carrots, and sliced celery, along with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté until the vegetables are softened and slightly browned, about 5-7 minutes. This step enhances the flavors, so take your time!
- Add the minced garlic to the pot and cook for an additional minute until fragrant.
- Deglaze the pot with the white wine, scraping the bottom to release any browned bits. Let it simmer until most of the liquid evaporates, about 2-3 minutes.
- Stir in the flour and cook for 1-2 minutes to create a roux, which helps thicken the soup.
- Gradually whisk in the chicken stock, allowing it to simmer and thicken slightly for about 5 minutes.
- Next, add the warmed half-and-half, chopped thyme, and Italian seasoning. Bring the mixture to a gentle simmer.
- Add the potato gnocchi to the pot and cook for 3-5 minutes, stirring occasionally, until they are tender and floating.
- Stir in the grated Parmesan, cooked chicken, and torn spinach leaves. Let it simmer for another 2-3 minutes until the spinach wilts.
- Season with nutmeg, salt, and pepper to taste. Remember, the soup will thicken as it sits, so serve immediately if you prefer a thinner soup.
- Serve topped with extra Parmigiano Reggiano and cracked black pepper, alongside crusty bread for dipping.
Serving Suggestions and Variations for Easy Rotisserie Chicken Gnocchi Soup
This soup is delightful on its own, but you can elevate it further by pairing it with a fresh green salad or some crusty bread for dipping. If you’d like to customize this recipe, consider swapping the chicken with chickpeas or white beans for a vegetarian option. To make it gluten-free, simply use a gluten-free flour blend and gluten-free gnocchi. You can also add other vegetables like mushrooms or zucchini for added nutrition.
Frequently Asked Questions About Easy Rotisserie Chicken Gnocchi Soup
Can I use frozen gnocchi?
Yes, frozen gnocchi works just as well! Just add them directly to the soup without thawing.
How long can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Can I freeze this soup?
Yes, this soup can be frozen. Just make sure to leave out the spinach and add it fresh when reheating for the best texture.
What can I substitute for half-and-half?
You can use whole milk or a dairy-free alternative like coconut milk for a lighter option.
Is this soup spicy?
No, this soup is mild, but you can add red pepper flakes or hot sauce for a kick if desired.
Easy Rotisserie Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil
- 1 cup chopped yellow onion
- 3.75 cup shredded carrots
- 0.5 cup thinly sliced celery
- 2 large garlic cloves, minced
- 0.5 cup dry white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 0.25 cup all-purpose flour
- 4 cups low sodium chicken stock
- 2 cups half-and-half, warmed
- 1 teaspoon chopped fresh thyme leaves
- 0.5 teaspoon dried Italian seasoning
- 1 pound potato gnocchi
- 0.5 to 0.75 cup grated Parmigiano Reggiano
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups baby spinach leaves, torn
- 0.125 teaspoon grated nutmeg optional
- Salt and pepper
Instructions
- In a large pot over medium-high heat, melt the butter with the olive oil. Add the onion, carrots, and celery with 1/4 tsp salt and 1/2 tsp pepper. Sauté until softened and slightly browned, about 5-7 minutes. This step enhances the flavors, so take your time!
- Add the garlic to the pot and cook for an additional minute until fragrant.
- Deglaze the pot with the wine, scraping the bottom to release any browned bits. Let it simmer until most of the liquid evaporates, about 2-3 minutes.
- Stir in the flour and cook for 1-2 minutes to create a roux that helps thicken the soup.
- Gradually whisk in the chicken stock, allowing it to simmer and thicken slightly for about 5 minutes.
- Next, add the warmed half-and-half, thyme, and Italian seasoning. Bring the mixture to a gentle simmer.
- Add the gnocchi to the pot and cook for 3-5 minutes, stirring occasionally, until they are tender and floating.
- Stir in the Parmesan, chicken, and spinach. Let it simmer for another 2-3 minutes until the spinach wilts.
- Season with nutmeg, salt, and pepper to taste. Remember, the soup will thicken as it sits, so serve immediately if you prefer a thinner soup.
- Serve topped with extra Parmigiano Reggiano and cracked black pepper, alongside crusty bread for dipping.