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)
