A creamy, comforting soup made with shredded rotisserie chicken, gnocchi, vegetables, and spinach. This recipe comes together quickly but delivers the richness and coziness of a homemade classic.
Why You’ll Love This Recipe
I love this soup because it combines hearty ingredients with a silky, creamy base that feels like pure comfort in a bowl. I can put it together in under an hour, and it makes enough to feed the whole family or provide leftovers for the next day. I like how the pillowy gnocchi soaks up the flavors, and the rotisserie chicken makes it simple while still tasting homemade. The spinach adds freshness and balance, while the Parmesan brings just the right savory finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 tablespoons unsalted butter
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1 tablespoon extra virgin olive oil
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1 cup diced yellow onion
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3/4 cup grated carrots
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1/2 cup thinly sliced or finely chopped celery
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2 large garlic cloves, minced (about 2-3 teaspoons)
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1/2 cup dry white wine (such as pinot grigio)
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1/4 cup all-purpose flour
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4 cups chicken broth or stock (low sodium preferred)
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2 cups half-and-half, warmed
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1-2 teaspoons fresh thyme leaves, chopped
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1/2 teaspoon dried Italian herb blend
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1 pound gnocchi (refrigerated or shelf-stable)
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1/2 to 3/4 cup shredded Parmigiano Reggiano
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2 cups cooked rotisserie chicken breast, shredded or cubed
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2 cups fresh spinach, roughly chopped
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1/8 teaspoon freshly grated nutmeg (optional)
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Salt and freshly ground black pepper to taste
Directions
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In a large heavy-bottomed pot, heat the butter and olive oil until the foaming subsides.
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Add the onion, carrots, and celery with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté until softened and just starting to brown.
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Stir in the garlic and cook for about 1 minute until fragrant.
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Pour in the white wine to deglaze the pot, scraping up any browned bits. Simmer until most of the wine evaporates, about 2–3 minutes.
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Stir in the flour and cook for 1–2 minutes until it blends into the vegetables.
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Slowly whisk in the chicken broth and let the mixture thicken slightly.
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Whisk in the warmed half-and-half, then add thyme and Italian seasoning. Keep at a gentle simmer.
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Add the gnocchi and cook 3–5 minutes until tender and floating.
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Stir in Parmesan, shredded chicken, and spinach. Simmer 2–3 minutes until the chicken is hot and spinach wilted.
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Season with nutmeg if desired, and adjust salt and pepper to taste.
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Rest for 5–10 minutes for a thicker texture or serve immediately for a lighter soup.
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Top with more Parmesan and cracked pepper before serving.
Servings and timing
This recipe makes about 6–8 servings. It takes 10–15 minutes to prep and 25–35 minutes to cook, giving me a total time of around 35–50 minutes.
Variations
I like swapping the rotisserie chicken with cooked turkey when I have leftovers from a holiday meal. For a vegetarian twist, I sometimes use chickpeas instead of chicken. If I don’t have half-and-half, I mix whole milk with a little heavy cream. Gnocchi can be replaced with orzo pasta or even cauliflower for a lighter option.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The soup thickens as it rests, so when I reheat it on the stovetop, I add a splash of broth or milk to loosen it back up. I don’t recommend freezing this soup since the cream and gnocchi don’t hold their texture well.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day ahead. The flavors deepen, but I add extra broth when reheating since it thickens overnight.
Can I use frozen gnocchi?
Yes, frozen gnocchi works well. I just add a couple extra minutes to the simmering time.
What can I use instead of white wine?
I use chicken broth with a splash of lemon juice if I don’t want to use wine. It gives a similar brightness.
How can I make this dairy-free?
I replace the half-and-half with unsweetened oat milk or almond milk, thickened with a bit of cornstarch, and skip the Parmesan or use a dairy-free version.
What should I serve with this soup?
I usually serve it with crusty bread or a simple green salad for balance. Garlic bread is also a favorite pairing in my house.
Conclusion
This creamy rotisserie chicken gnocchi soup is the kind of meal I crave when I want comfort but don’t want to spend hours in the kitchen. It’s rich, satisfying, and adaptable to what I have on hand. With its balance of hearty gnocchi, tender chicken, and fresh spinach, it’s a recipe I keep coming back to whenever I need a cozy bowl of warmth.
Print
Creamy Rotisserie Chicken Gnocchi Soup
- Prep Time: 10‑15 minutes
- Cook Time: 25‑35 minutes
- Total Time: 35‑50 minutes
- Yield: about 6‑8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American / Comfort
- Diet: Halal
Description
A creamy, comforting soup made with shredded rotisserie chicken, gnocchi, vegetables, and spinach.
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion
- 3/4 cup grated carrots
- 1/2 cup thinly sliced or finely chopped celery
- 2 large garlic cloves, minced (about 2‑3 teaspoons)
- 1/2 cup dry white wine (such as pinot grigio)
- 1/4 cup all‑purpose flour
- 4 cups chicken broth or stock (low sodium preferred)
- 2 cups half‑and‑half, warmed
- 1‑2 teaspoons fresh thyme leaves, chopped
- 1/2 teaspoon dried Italian herb blend
- 1 pound gnocchi (refrigerated or shelf‑stable)
- 1/2 to 3/4 cup shredded Parmigiano Reggiano
- 2 cups cooked rotisserie chicken breast, shredded or cubed
- 2 cups fresh spinach, roughly chopped
- 1/8 teaspoon freshly grated nutmeg (optional)
- Salt and freshly ground black pepper to taste
Instructions
- In a large heavy‑bottomed pot, heat butter and olive oil until the foaming subsides.
- Add diced onion, carrots, and celery, along with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté until softened and just starting to brown.
- Add minced garlic and cook for about 1 minute until fragrant.
- Pour in the white wine to deglaze the pan, stirring to lift any browned bits from the bottom. Simmer until most of the wine has evaporated (≈ 2–3 minutes).
- Stir in the flour and cook for 1–2 minutes, ensuring it’s well incorporated with the vegetables and wine reduction.
- Gradually whisk in the chicken broth, allowing the mixture to simmer and thicken slightly.
- Once thickened, whisk in the warmed half‑and‑half, then add thyme and Italian seasoning. Bring to a gentle simmer (not a rolling boil), stirring gently to combine.
- Add the gnocchi to the pot. Simmer for 3–5 minutes, until the gnocchi is tender and begins to float.
- Stir in the grated Parmesan, shredded chicken, and fresh spinach. Continue to simmer 2–3 minutes until the chicken is heated through and the spinach is wilted.
- Season to taste with nutmeg (if using), and adjust salt and pepper as needed.
- Let the soup rest 5–10 minutes to thicken, or serve right away for a thinner texture.
- Serve topped with extra freshly grated Parmigiano and cracked black pepper, with crusty bread for dipping if desired.
Notes
- You can replace rotisserie chicken with cooked turkey breast or (for a vegetarian twist) canned chickpeas (adjust seasoning accordingly).
- If you don’t have half‑and‑half, use a mix of whole milk and heavy cream or a plant‑based milk plus a tablespoon of cornstarch (for thickness).
- Swap gnocchi with small pasta (like orzo or ditalini) or cauliflower florets (for a lower‑carb option), adjusting cooking time.
- The soup thickens as it rests; if you prefer a thinner consistency, serve immediately or reheat with a splash of broth.
- Use low‑sodium broth to better control final seasoning.
Nutrition
- Calories: 1800‑2000 (total for recipe)
- Fat: 100‑110 g (total for recipe)
- Carbohydrates: 150‑160 g (total for recipe)
- Protein: 90‑100 g (total for recipe)
