Creamy Rotisserie Chicken Gnocchi Soup for Cozy Nights

A delightful Rotisserie Chicken Gnocchi Soup that transforms leftovers into a comforting meal in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons unsalted butter Can substitute with margarine for a dairy-free option.
1 tablespoon regular olive oil Avoid extra virgin olive oil for a higher smoke point.
1 cup chopped yellow onion Shallots can be a milder substitute.
1 cup shredded carrots Pre-cut 'matchstick' carrots can save time.
1 cup thinly-sliced celery Fennel is a unique alternative.
3 cloves minced garlic Can swap for shallots if preferred.
0.5 cup dry white wine Pinot Grigio recommended; chicken broth works as a non-alcoholic substitute.

For Thickening

0.25 cup all-purpose flour Gluten-free flour is a good substitute.
4 cups chicken stock or broth Low sodium is recommended for better control of salt levels.

For Creaminess

1 cup half-and-half Whole milk or dairy-free cream is a lighter option.

For Seasoning

1 teaspoon chopped fresh thyme Adjust quantity if using dried thyme.
1 teaspoon dried Italian seasoning Can be enhanced with fresh herbs.
1 teaspoon kosher salt Adjust to taste.
to taste freshly-ground black pepper Adjust to taste.

For the Gnocchi and Chicken

1 pound potato gnocchi Choose shelf-stable gnocchi for the best texture.
2 cups cooked, shredded rotisserie chicken Use leftover rotisserie chicken for convenience.

For Freshness

2 cups baby spinach leaves Kale can be a sturdier alternative.

Optional Enhancer

to taste grated nutmeg Omit for a lighter flavor if desired.
to taste grated Parmigiano Reggiano Pecorino Romano offers a sharper taste.

Equipment

Large pot

Method

Step-by-Step Instructions

Melt 2 tablespoons of unsalted butter with 1 tablespoon of regular olive oil over medium-high heat in a large pot. Wait until the butter foams and subsides, indicating it's hot and ready.
Add 1 chopped yellow onion, 1 cup of shredded carrots, and 1 cup of thinly-sliced celery to the pot. Season with kosher salt and freshly-ground black pepper. Sauté for about 5-8 minutes until softened and lightly browned.
Stir in 3 cloves of minced garlic and cook for an additional minute while stirring constantly.
Pour in ½ cup of dry white wine to deglaze the pot and let it simmer for 2-3 minutes.
Sprinkle in ¼ cup of all-purpose flour and stir to create a roux. Cook for about 1-2 minutes.
Gradually whisk in 4 cups of chicken stock and 1 cup of warmed half-and-half, and add 1 teaspoon each of chopped fresh thyme and dried Italian seasoning.
Add 1 pound of potato gnocchi and let it simmer for 3-5 minutes.
Stir in 2 cups of cooked, shredded rotisserie chicken and 2 cups of baby spinach leaves for about 2-3 minutes.
Season with an optional pinch of grated nutmeg, along with additional kosher salt and freshly-ground black pepper to taste. Cook for another minute.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh ingredients and taste for seasoning before serving. Adjust thickness if needed when reheating.

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