Print

Rotisserie Chicken Gnocchi Soup

rotisserie chicken gnocchi soup - featured image
Print Recipe

This creamy, hearty rotisserie chicken gnocchi soup is the ultimate cozy fall dinner, coming together in under 30 minutes with store-bought shortcuts and everyday veggies. It’s a comforting, crowd-pleasing meal that’s easy to adapt for different diets and tastes.

Ingredients

Scale
  • 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
  • 1/4 cup all-purpose flour (use gluten-free blend if needed)
  • 5 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half (or unsweetened oat/almond milk for dairy-free)
  • 2 cups cooked rotisserie chicken, shredded
  • 1 (16-ounce) package potato gnocchi (shelf-stable or refrigerated)
  • 2 cups baby spinach, roughly chopped (or kale)
  • 1/4 cup grated Parmesan cheese (optional)
  • Chopped fresh parsley, for serving
  • Red pepper flakes (optional, for heat)
  • Splash of lemon juice (optional, for brightness)

Instructions

  1. Dice the onion, slice the carrots, and chop the celery. Mince the garlic.
  2. In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Stir in garlic, thyme, oregano, salt, and pepper. Sauté for 1 minute.
  3. Sprinkle flour over the veggies. Stir constantly for 1-2 minutes until flour is absorbed and pale golden.
  4. Gradually pour in chicken broth, whisking or stirring 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.
  5. Stir in milk or half-and-half. Keep heat low and warm through (do not boil).
  6. Add shredded rotisserie chicken and gnocchi. Simmer gently for 5-6 minutes, until gnocchi float to the top and are tender.
  7. Stir in chopped spinach (or kale) and Parmesan cheese (if using). Cook for 1-2 minutes until greens wilt. Taste and adjust seasoning, adding more salt, pepper, or a squeeze of lemon juice if desired.
  8. Ladle soup into bowls. Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired. Let soup sit for 5 minutes to thicken slightly before serving.

Notes

For gluten-free, use gluten-free gnocchi and flour. For dairy-free, use olive oil, plant-based milk, and skip Parmesan or use dairy-free cheese. Add extra veggies like zucchini or peas for more nutrition. If soup thickens after sitting, add more broth or milk to loosen. For best texture when freezing, add gnocchi and spinach fresh after reheating.

Nutrition

Keywords: rotisserie chicken, gnocchi soup, easy soup, fall dinner, creamy soup, comfort food, quick dinner, chicken soup, one pot meal, family dinner

Find it online: https://bitefuljoy.com/rotisserie-chicken-gnocchi-soup-recipe-easy-cozy-fall-dinner/