Rotisserie Chicken Gnocchi Soup Recipe – Easy Cozy Fall Dinner

The first time I made rotisserie chicken gnocchi soup, my kitchen smelled like a hug. Seriously—creamy broth bubbling away, a little thyme in the air, and those pillowy gnocchi floating on top like mini clouds. I can still remember the steam fogging up my glasses as I leaned over the pot for a taste test (maybe not the most glamorous moment, but definitely the coziest). There’s just something magical about a soup that comes together in under 30 minutes but tastes like you’ve been nurturing it all day.

This recipe became my go-to during chilly autumn evenings, especially when the days felt too short and my energy was in the negatives. I’d grab a rotisserie chicken from the store, raid my fridge for veggies, and before I knew it, dinner was ready—no stress, no fuss. Honestly, it’s the ultimate shortcut for comfort food lovers. Even my pickiest eater (my youngest, who claims all soup is “boring”) would ask for seconds. And if you’re a fan of easy prep but big flavor, you’re in for a treat.

Rotisserie chicken gnocchi soup isn’t just another “throw-together” meal. It’s hearty, creamy, and bursting with savory goodness—everything you crave when the leaves start to turn and sweater weather sets in. Whether you’re feeding a hungry family, meal-prepping for the week, or just need a bowl of something warm and soothing after a long day, this is the kind of recipe that always delivers. Trust me, I’ve tested (and tasted) this one more times than I care to admit. So grab your favorite soup pot and let’s get cooking—comfort is just a spoonful away!

Why You’ll Love This Rotisserie Chicken Gnocchi Soup Recipe

• Quick & Easy: Rotisserie chicken does most of the heavy lifting, so you can have this soup on the table in just about 30 minutes. Perfect for those nights when everyone’s starving and patience is thin.
• Simple Ingredients: No need for a specialty grocery run. The basics—store-bought gnocchi, pre-cooked chicken, and everyday veggies—make life so much simpler.
• Ultimate Comfort Food: Creamy, hearty, and loaded with flavor—this soup is like a warm blanket on a chilly fall night. It’s the kind of meal that makes you want to curl up on the couch with a big bowl.
• Crowd-Pleaser: My family (even the “I don’t like soup” members) raves about this. Friends ask for the recipe after one spoonful. It’s that good.
• Versatile & Adaptable: Whether you’re feeding picky eaters, gluten-free guests, or just want to use up what’s in the fridge, this recipe flexes to fit your needs.

What sets this rotisserie chicken gnocchi soup apart? For starters, the rotisserie chicken brings deep, savory flavor without any extra work. And if you blend a little of the broth with the veggies before adding the gnocchi, you get a silky-smooth base that feels fancy but is secretly super easy. I’ve tried a dozen versions, and this is the one I keep coming back to. There’s just something about the way the pillowy gnocchi soak up all that creamy goodness.

Honestly, this soup is a lifesaver when you want something that tastes like home but don’t want to spend hours cooking. It’s the meal you make when you want your family to gather around the table, smile, and maybe even ask for seconds. That’s the magic of a great comfort food recipe—especially when you barely had to lift a finger.

What Ingredients You Will Need

This rotisserie chicken gnocchi soup recipe relies on straightforward, wholesome ingredients that come together for maximum flavor with minimal effort. And if you’re anything like me, you probably already have most of these on hand. Here’s what you’ll need:

• For the Soup Base:
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and thinly sliced (about 1 cup)
  • 2 celery stalks, diced (about 3/4 cup)
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, minced)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
• For the Creamy Broth:
  • 1/4 cup all-purpose flour (for thickening; use gluten-free blend if needed)
  • 5 cups low-sodium chicken broth (homemade or store-bought; I love using Better Than Bouillon for extra richness)
  • 1 cup whole milk or half-and-half (swap for unsweetened oat or almond milk for dairy-free)
• The Stars of the Show:
  • 2 cups cooked rotisserie chicken, shredded (about 1 small chicken; I like using both breast and thigh meat for flavor)
  • 1 (16-ounce / 500g) package potato gnocchi (shelf-stable or refrigerated; DeLallo is my go-to brand)
  • 2 cups baby spinach, roughly chopped (or kale if you want a heartier green—both work great)
  • 1/4 cup grated Parmesan cheese (optional, but highly recommended for that final savory punch)
  • Chopped fresh parsley, for serving
• Optional Add-Ins & Substitutions:
  • Red pepper flakes (if you like a little heat)
  • Splash of lemon juice (to brighten things up at the end)
  • Use gluten-free gnocchi to make it celiac-friendly
  • Substitute rotisserie turkey after the holidays for a festive twist
  • For more veggies, add diced zucchini or a handful of frozen peas—no one will complain!

If you’re shopping ahead, grab a plump rotisserie chicken and your favorite store-bought gnocchi. Everything else is flexible—swap in what you love or what’s hanging out in your crisper. That’s the beauty of this soup: it’s forgiving and always, always satisfying.

Equipment Needed

• Large Soup Pot or Dutch Oven: At least 5-quart capacity, so you have room to stir and simmer without spills. I use my trusty enameled Dutch oven—it holds the heat so well.
• Wooden Spoon or Heat-Resistant Spatula: For sautéing veggies and stirring the soup. If you’re using nonstick, a silicone spatula is safest.
• Sharp Knife & Cutting Board: Essential for prepping your veggies and shredding chicken. A good chef’s knife makes all the difference.
• Measuring Cups & Spoons: To keep things precise, especially when thickening the broth.
• Ladle: For serving that first glorious bowl (and sneaking a taste while no one’s looking!).
• Alternative Tools: If you don’t have a Dutch oven, any large heavy-bottomed pot will do. For shredding chicken quickly, two forks work, or you can pulse it in a stand mixer for super-fast results.

Honestly, you don’t need anything fancy. I once made this soup at a friend’s cabin with just a battered stockpot and a paring knife—it turned out perfect. Just keep your knives sharp and your pot big enough, and you’re golden! For maintenance, make sure to clean your Dutch oven gently (no metal scrubbers), and if you’re on a budget, check thrift stores for sturdy soup pots—they last forever.

Preparation Method

1. Prep the Veggies: Dice 1 medium onion, slice 2 carrots, and chop 2 celery stalks. Mince 3 garlic cloves. This should take about 5 minutes. (Tip: If your kids are helping, let them peel the carrots—it keeps them busy!)
2. Sauté the Aromatics: In a large soup pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the veggies are softened and fragrant—about 5-7 minutes. Stir in the garlic, thyme, oregano, salt, and pepper. Sauté for another minute. (Warning: Don’t let the garlic burn! Keep the heat moderate.)
3. Thicken the Base: Sprinkle 1/4 cup all-purpose flour over the veggies. Stir constantly for 1-2 minutes, until the flour is absorbed and no dry spots remain. You want a pale golden color, not brown. (Troubleshooting: If it clumps, don’t panic—just keep stirring and add a splash of broth to loosen.)
4. Add Broth & Simmer: Gradually pour in 5 cups chicken broth, whisking or stirring as you go to prevent lumps. Increase heat to medium-high and bring to a gentle boil. Reduce to a simmer and cook for 5 minutes, until slightly thickened. (Sensory cue: The soup should look creamy, not watery.)
5. Make it Creamy: Stir in 1 cup milk or half-and-half. Keep the heat low—no need to boil, just warm through. If you’re using plant-based milk, try to stick with unsweetened and unflavored options.
6. Add Chicken & Gnocchi: Shred 2 cups rotisserie chicken (both breast and thigh for best flavor). Add it to the pot along with 1 (16oz/500g) package of potato gnocchi. Simmer gently for 5-6 minutes, until the gnocchi float to the top and are tender. (If you overcook the gnocchi, they can get mushy, so keep an eye on them!)
7. Finish with Greens & Cheese: Stir in 2 cups chopped baby spinach (or kale). Add 1/4 cup grated Parmesan, if using. Cook for 1-2 minutes, just until the greens wilt. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lemon juice if needed.
8. Serve & Enjoy: Ladle into bowls, garnish with fresh parsley, more Parmesan, and a pinch of red pepper flakes if you like a little zing. (Pro tip: Let the soup sit for 5 minutes to thicken slightly—it only gets better as it cools.)

Personal tip: If your soup thickens up too much as it sits, just splash in more broth or milk to loosen it. I’ve made that mistake before—nothing a little extra liquid can’t fix! And if you want a truly silky texture, try blending half the soup (before adding the gnocchi) for a creamy twist. It’s honestly hard to mess this one up.

Cooking Tips & Techniques

• Don’t Rush the Veggies: Letting the onion, carrot, and celery soften slowly brings out their sweetness. If you rush this step, the soup base won’t be as flavorful. Trust me, patience pays off here.
• Avoid Overcooking Gnocchi: Gnocchi cooks fast—usually just 3-5 minutes. As soon as they float, they’re done. Any longer, and you risk mushy soup. I once forgot and, well, let’s just say it was more like stew than soup!
• Shred Chicken by Hand: Using two forks, you get nice, rustic chunks. If you’re in a hurry, a stand mixer shreds chicken in seconds, but watch out—it can go from perfect to “chicken fluff” fast.
• Consistency is Key: If your soup is too thick, add more broth or milk. Too thin? Simmer uncovered for a few minutes, or mash a few gnocchi into the broth for instant thickening.
• Season in Layers: Taste as you go. Salt, pepper, and herbs should be added in stages. I’ve learned the hard way—fixing an under-seasoned soup at the end isn’t as easy as you’d think.
• Multitasking Made Easy: While the veggies are sautéing, shred your chicken and set out the gnocchi. Keeps things moving without feeling frantic.
• Brighten at the End: A quick squeeze of lemon or a sprinkle of fresh herbs can transform the soup from good to unforgettable. I used to skip this, but now I never do!

Common mistakes? Overcrowding the pot with too many add-ins, or dumping in all the milk at once (which can curdle if the soup’s too hot). Go slow, trust your senses, and remember: soup is forgiving. If something goes sideways, just adjust and move on. That’s what makes homemade cooking so satisfying.

Variations & Adaptations

• Gluten-Free Version: Simply swap in gluten-free gnocchi and use a gluten-free flour blend for thickening. I’ve done this for my celiac friend, and no one could tell the difference.
• Dairy-Free Option: Use olive oil instead of butter, swap in unsweetened almond or oat milk, and skip the Parmesan or use a dairy-free cheese. The soup stays creamy, and you won’t miss a thing.
• Extra Veggies: Toss in a handful of chopped zucchini, frozen peas, or even sweet corn. They add color, flavor, and nutrition. I love adding kale in winter for a heartier vibe.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for some heat. My husband requests this every time—he claims it “chases away the chill.”
• Holiday Leftovers: After Thanksgiving, swap rotisserie chicken for leftover turkey. The flavors work perfectly, and it’s a great way to avoid food waste.
• Vegetarian Adaptation: Use plant-based “chicken” or cannellini beans for protein, swap in vegetable broth, and you’ve got a cozy veggie soup with all the same heartiness.

My personal favorite? Adding a squeeze of lemon and a small handful of chopped dill at the end for a bright, almost spring-like twist. It’s a little unexpected, but so good!

Serving & Storage Suggestions

This rotisserie chicken gnocchi soup is best served steaming hot, straight from the pot. I love ladling it into big, wide bowls and finishing with a sprinkle of fresh parsley and extra Parmesan. For a cozy dinner, pair it with crusty sourdough, a crisp green salad, or even a gooey grilled cheese on the side (because, let’s face it, soup and grilled cheese are a dream team).

If you’re planning ahead or have leftovers, let the soup cool to room temperature before transferring to airtight containers. It’ll keep in the fridge for up to 4 days—just know that the gnocchi will soak up some broth as it sits, so you may want to add a splash of milk or stock when reheating. I reheat mine gently on the stovetop or in the microwave, stirring often to prevent scorching.

Want to freeze? It’s doable, but the gnocchi can get a little soft after thawing. If you want to freeze the soup, I recommend doing so before adding the gnocchi and spinach—just add those fresh when you’re ready to serve. The flavors get even better the next day, so don’t be shy about making a double batch!

Nutritional Information & Benefits

Each serving of this rotisserie chicken gnocchi soup offers a comforting mix of protein, fiber, and healthy fats—plus plenty of vitamins from the veggies and greens. On average, you’re looking at around 350-400 calories per bowl, with 20g protein, 40g carbs, and 12g fat (depending on your milk and cheese choices).

Key benefits? Rotisserie chicken provides lean, ready-to-eat protein, while spinach adds iron and vitamin C. Gnocchi makes it hearty and satisfying. If you’re watching your carbs, you can use cauliflower gnocchi or add extra veggies in place of some gnocchi. This recipe is naturally nut-free, and can be adapted for gluten-free or dairy-free diets with easy swaps (see above). If you have allergies, always double-check the ingredient labels, especially for store-bought gnocchi.

Personally, I love how balanced this meal feels—filling, but not heavy. It’s the kind of soup that keeps me full for hours, but doesn’t weigh me down. A win-win for cozy nights or packed lunchboxes!

Conclusion

This rotisserie chicken gnocchi soup recipe is the kind of comfort food you’ll want to make on repeat—especially as the weather turns cool and you crave something soul-warming and easy. It’s fast, foolproof, and packed with flavor, thanks to the magic of rotisserie chicken and quick-cooking gnocchi. Plus, you can customize it a dozen ways to fit your family’s tastes and needs.

I love this soup for its flexibility, its cozy vibes, and the way it brings everyone running to the table. Give it your own spin, add your favorite veggies, or tweak the spices—there’s no wrong way to enjoy a big bowl of creamy, dreamy goodness. If you try this recipe, let me know how it went! Share your tips, tweaks, or even a soup disaster story (we’ve all been there) in the comments. And don’t forget to pin or share if this soup hits the spot!

Here’s to more easy, cozy dinners and plenty of second helpings. Happy cooking—your kitchen is about to smell amazing!

FAQs – Rotisserie Chicken Gnocchi Soup

Can I use homemade cooked chicken instead of rotisserie?

Absolutely! Any cooked, shredded chicken works. Rotisserie just saves time and adds extra flavor, but if you have leftover roast or poached chicken, use that instead.

What kind of gnocchi is best for this soup?

Shelf-stable or refrigerated potato gnocchi both work great. I prefer DeLallo or Trader Joe’s brands—they hold their shape well. Gluten-free gnocchi is a fine substitute.

How do I keep the soup from getting too thick?

If your soup thickens up (especially after sitting), just stir in a splash of extra broth or milk when reheating. This loosens it right up and keeps it creamy.

Can I make this ahead of time?

Yes! The flavors get even better as it sits. Just know the gnocchi will soak up broth, so plan to add more liquid when you reheat. For best texture, add the gnocchi fresh just before serving if you’re prepping in advance.

What’s the best way to freeze this soup?

Freeze the soup before adding the gnocchi and spinach for best results. When you’re ready to serve, thaw, bring to a simmer, and add the gnocchi and greens. This keeps everything from turning mushy.

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