Chicken Gnocchi Soup is the ultimate comfort in a bowl—creamy, rich, and brimming with tender rotisserie chicken, pillowy gnocchi, and hearty vegetables. Whether you’re coming in from a chilly day or just craving something soul-warming, this soup delivers all the cozy vibes without the long hours in the kitchen. By using rotisserie chicken, you not only save time but also boost the flavor without effort. It’s a one-pot wonder that’s both satisfying and surprisingly easy to make. Trust me, once you’ve made this, it’ll become a regular part of your cold-weather rotation.
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Using rotisserie chicken means less prep, more flavor.
- Family-Friendly: Even picky eaters will go back for seconds.
- One-Pot Meal: Fewer dishes, more flavor-packed comfort.
- Customizable: Easily adapted for dairy-free or low-carb diets.
- Restaurant-Quality at Home: Creamy texture and balanced seasoning give it that elevated touch.
Ingredients
Here’s everything you need to make a rich, creamy Chicken Gnocchi Soup from scratch:
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup yellow onion, diced
- ¾ cup grated carrots
- ½ cup celery, thinly sliced or finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine (optional, for depth of flavor)
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups half-and-half, warmed
- 1–2 teaspoons fresh thyme leaves, chopped
- ½ teaspoon dried Italian herb blend
- 1 pound gnocchi (shelf-stable or refrigerated)
- ½ to ¾ cup Parmigiano Reggiano, freshly grated
- 2 cups rotisserie chicken, shredded or cubed
- 2 cups fresh spinach, roughly chopped
- ⅛ teaspoon freshly grated nutmeg (optional)
- Salt and black pepper to taste
🔄 Ingredient Substitution Tips:
- Use whole milk + heavy cream instead of half-and-half.
- Swap gnocchi with orzo or cauliflower for a low-carb version.
- Go vegetarian by replacing chicken with chickpeas.
Instructions
Follow these step-by-step directions to make your own creamy Chicken Gnocchi Soup in under an hour:
- Sauté the Aromatics
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat. Once hot, add diced onion, carrots, and celery. Sprinkle in ¼ teaspoon salt and ½ teaspoon black pepper. Cook for 5–7 minutes until the veggies are softened and slightly golden. Add minced garlic and sauté for another 60 seconds. - Deglaze the Pan
Pour in the white wine and stir to loosen any browned bits from the bottom. Let it simmer for 2–3 minutes until most of the wine evaporates. Stir in the flour and cook for 1–2 minutes to eliminate the raw taste. - Build the Soup Base
Gradually whisk in the chicken broth. Bring it to a gentle simmer and allow it to thicken slightly. Stir in the warmed half-and-half, thyme, and Italian seasoning. Keep the heat on low to avoid curdling. - Add Gnocchi & More
Drop in the gnocchi and cook until they float, about 3–5 minutes. Stir in the grated Parmesan, shredded rotisserie chicken, and spinach. Continue simmering for 2–3 more minutes until the spinach wilts and the chicken is heated through. - Finish & Serve
Season with nutmeg (if using), and adjust salt and pepper to taste. The soup will thicken as it rests. For a thinner consistency, serve immediately. For a thicker, stew-like texture, let it stand for 5–10 minutes before serving.
🍽️ Serving tip: Ladle into bowls and top with extra Parmesan and cracked pepper. Crusty bread is a must!
Recipe Details & Nutrition
🕒 Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 25–35 minutes
- Total Time: 35–50 minutes
- Difficulty: Medium
- Servings: 4–6 generous bowls
🔢 Nutrition Facts (Per Serving – Approximate)
Based on 5 servings from the full recipe:
- Calories: 360–400
- Protein: 18–20g
- Fat: 20–22g
- Carbohydrates: 30–32g
- Fiber: 2–3g
- Sugar: 3–5g
- Sodium: ~500mg (using low-sodium broth)
⚠️ Note: These values may vary based on ingredient brands and portion sizes.
Tips & Variations
🔁 Make It Your Own
- Dairy-Free Option: Use unsweetened almond or oat milk + 1 tbsp cornstarch instead of half-and-half.
- Low-Carb Swap: Replace gnocchi with cauliflower florets or zucchini noodles.
- Vegetarian Version: Sub the chicken with canned chickpeas or white beans. Use vegetable broth instead of chicken broth.
- Add Extra Veggies: Mushrooms, peas, or diced bell peppers are great additions for more texture and nutrition.
🍲 Pro Tips
- Warm the half-and-half before adding it to avoid curdling.
- Let the soup rest 5–10 minutes before serving if you prefer a thicker consistency.
- Grate your own Parmesan for the best melt and flavor—pre-shredded won’t give the same creamy finish.
- Got leftovers? The soup thickens in the fridge. Add a splash of broth when reheating.
Chicken Gnocchi Soup
Equipment
- Large soup pot
- – Wooden spoon
- Whisk
- Ladle
Ingredients
- – 3 tbsp unsalted butter
- – 1 tbsp extra virgin olive oil
- – 1 cup yellow onion diced
- – ¾ cup grated carrots
- – ½ cup celery finely chopped
- – 2 garlic cloves minced
- – ½ cup dry white wine optional
- – ¼ cup all-purpose flour
- – 4 cups low-sodium chicken broth
- – 2 cups half-and-half warmed
- – 1–2 tsp fresh thyme chopped
- – ½ tsp dried Italian seasoning
- – 1 lb gnocchi refrigerated or shelf-stable
- – ½–¾ cup freshly grated Parmigiano Reggiano
- – 2 cups rotisserie chicken shredded or cubed
- – 2 cups fresh spinach roughly chopped
- – ⅛ tsp nutmeg optional
- – Salt & freshly ground black pepper to taste
Instructions
- In a large pot, melt butter and olive oil over medium heat. Add onion, carrot, celery, salt, and pepper. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute.
- Deglaze with white wine. Let it reduce for 2–3 minutes. Stir in flour and cook for 1–2 minutes.
- Slowly whisk in chicken broth and bring to a gentle simmer. Stir in warmed half-and-half, thyme, and Italian seasoning.
- Add gnocchi and cook until they float (about 3–5 minutes). Stir in Parmesan, chicken, and spinach. Simmer until spinach wilts.
- Add nutmeg if using. Adjust salt and pepper to taste. Let sit for 5–10 minutes for a thicker consistency or serve immediately for a lighter texture.
Notes
– For dairy-free, use plant-based milk and a little cornstarch.
– Store leftovers in the fridge for up to 4 days.
FAQs
Can I freeze chicken gnocchi soup?
Yes, but with a note of caution. Cream-based soups can separate when thawed. For best results, freeze before adding the half-and-half, then stir it in fresh when reheating.
Can I use frozen gnocchi?
Absolutely! Just add it straight from the freezer—no need to thaw. You may need to increase the cooking time by a minute or two.
What if I don’t have white wine?
You can skip it or replace it with a splash of lemon juice or a bit of chicken broth. The wine adds depth, but the soup will still be delicious without it.
How long will leftovers last?
Stored in an airtight container, leftovers will keep in the fridge for 3–4 days. Reheat gently over low heat and stir in a splash of broth or milk to loosen it up.
Can I make this in a slow cooker?
It’s possible, but not ideal. The gnocchi may get too soft. If you try it, add the gnocchi and spinach only in the last 30 minutes of cooking to avoid mushiness.
Conclusion
There you have it—an irresistible Chicken Gnocchi Soup that brings restaurant-quality flavor right to your kitchen. This soup is creamy, satisfying, and flexible enough for weeknights or weekend gatherings. Whether you stick with the classic or tweak it with your own favorite ingredients, this recipe will quickly become a comfort food staple in your home.