Easy Rotisserie Chicken Gnocchi Soup
A quick and comforting soup made with gnocchi, rotisserie chicken, and fresh vegetables.
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.
Notes
For a vegetarian option, substitute chicken with chickpeas or white beans. To make it gluten-free, use a gluten-free flour blend and gluten-free gnocchi.