Chicken Gnocchi Soup
A creamy and hearty one-pot **Chicken Gnocchi Soup** made with rotisserie chicken and pillowy gnocchi. Cozy, comforting, and ready in under an hour.
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
- Gnocchi can be swapped with orzo or cauliflower for a variation.
- For dairy-free, use plant-based milk and a little cornstarch.
- Store leftovers in the fridge for up to 4 days.
- For dairy-free, use plant-based milk and a little cornstarch.
- Store leftovers in the fridge for up to 4 days.