Rotisserie Chicken Gnocchi Soup is 30min Creamy Cozy Hearty.

Rotisserie Chicken Gnocchi Soup is my answer to weeknight dinner chaos. As a chef who’s spent long shifts in busy kitchens, I know busy moms and professionals crave something cozy, creamy, and fast. This soup leans on leftover rotisserie chicken, pillowy gnocchi, and a silky blend of milk and cream to create a restaurant-worthy bowl in about 30 minutes. It’s flexible, forgiving, and perfect for feeding a crowd or a quiet weeknight. Read on to see how one pot can turn pantry staples into a comforting, make-ahead friendly staple that keeps weeknights from feeling overwhelming.

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what make this Rotisserie Chicken Gnocchi Soup special

Rotisserie Chicken Gnocchi Soup is my trusty weeknight rescue. As a home cook, I cherish meals that are cozy and fast. I love turning leftovers into creamy comfort you can finish in 30 minutes. It’s a favorite among soup recipes in my kitchen. The gnocchi puffs up to tender pillows, soaking up seasoned broth. Best of all, leftovers chill nicely for lunch or a future dinner. The recipe uses everyday ingredients and a one-pot method, ideal for busy days. I always start with leftover rotisserie for depth and save time. Creamy, comforting, and practical, it earns hugs at the table. Give it a try this week.

Why this recipe stands out

Because it checks all the boxes for busy lives. Its flavor comes from leftovers and a creamy, comforting broth. Plus, it comes together in about 30 minutes.

One-pot magic and leftovers power

One-pot magic keeps cleanup light. Leftovers mingle with gnocchi and greens, growing flavor.

Why You’ll Love This Rotisserie Chicken Gnocchi Soup

I love how Rotisserie Chicken Gnocchi Soup turns weeknights into comfort.
I find it easy, quick, and it feels special even on busy days.
Leftover rotisserie chicken adds depth, while gnocchi soak up creamy goodness.

This Rotisserie Chicken Gnocchi Soup is a winner for busy moms and professionals alike.
I love a one-pot meal—less cleanup than takeout.
Creamy broth, pillowy gnocchi, and greens make every bowl feel homemade.

Ingredients Rotisserie Chicken Gnocchi Soup

These pantry-friendly ingredients power a comforting Rotisserie Chicken Gnocchi Soup, one of my go-to soup recipes for busy weeks. Exact quantities are listed at the bottom for printing and quick shopping.

What you’ll need (pantry-friendly)

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cups cooked rotisserie chicken, shredded
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb potato gnocchi
• 2 cups fresh spinach, chopped
• 1/2 cup grated parmesan cheese

Optional add-ins and variations

• Extra Parmesan for serving
• Crusty bread or garlic toast on the side
• Substitutions: half-and-half or milk to lighten, gluten-free gnocchi for gluten-free
• Greens swap: kale or Swiss chard can replace spinach

How to Make Rotisserie Chicken Gnocchi Soup

Step 1 — Rotisserie Chicken Gnocchi Soup: Sauté aromatics

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté 4–5 minutes until softened.

Step 2 — Rotisserie Chicken Gnocchi Soup: Add garlic and seasonings

Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook 1 minute until fragrant.

Step 3 — Rotisserie Chicken Gnocchi Soup: Simmer the broth base

Pour in chicken broth, milk, and cream. Bring to a gentle boil. This creates the Rotisserie Chicken Gnocchi Soup base.

Step 4 — Rotisserie Chicken Gnocchi Soup: Cook the gnocchi

Add gnocchi and cook 3–4 minutes until they float to the surface. Don’t overcook; they soften fast.

Step 5 — Rotisserie Chicken Gnocchi Soup: Finish with greens and chicken

Stir in shredded chicken and chopped spinach. Simmer 2–3 minutes until spinach wilts and everything is heated through.

Step 6 — Rotisserie Chicken Gnocchi Soup: Finish with cheese and adjust

Remove from heat and stir in parmesan. Taste and adjust seasoning as needed. A final cheesy finish makes the soup glossy.

Tips for Success

• I keep leftovers from Rotisserie Chicken Gnocchi Soup for instant flavor depth.
• I avoid overcooking gnocchi; they stay tender if I watch the timer.
• I stir Parmesan in off the heat to keep it smooth.
• I lighten bowls by swapping cream with half-and-half or milk.
• I taste and salt gradually, since broth salt varies.
• I garnish with fresh herbs at the end for brightness.
• If making ahead, store Rotisserie Chicken Gnocchi Soup components separately to avoid soggy gnocchi.

Equipment Needed

• Large heavy pot or Dutch oven — sturdy enough for a one-pot simmer.
• Wooden spoon or spatula — for scraping the bottom and stirring gently.
• Measuring cups and spoons — keeps proportions tidy and repeatable.
• Optional: ladle for serving.
• Can swap a wide, deep skillet for smaller batches when needed.

Variations

• Gluten-free: For Rotisserie Chicken Gnocchi Soup, use gluten-free gnocchi and ensure the broth is gluten-free.
• Vegan/vegetarian: For a plant-based version, omit chicken and use vegetable broth with a plant-based cream substitute.
• Spicy: To heat things up, increase red pepper flakes or add a dash of hot sauce to the soup.
• Greens swap: Swap spinach for kale or Swiss chard and let the greens wilt a bit longer.

Serving Suggestions

• Serve with warm crusty bread or garlic butter toast for dunking and comfort.
• Pair with a light white wine or a bright sparkling water with lemon to lift the creamy, comforting richness.
• Finish with an extra sprinkle of parmesan and a little garlic oil drizzle to shine flavors and aroma.

Make-Ahead and Meal-Prep Ideas for Rotisserie Chicken Gnocchi Soup

Planning ahead makes Rotisserie Chicken Gnocchi Soup easier on busy days. I love prepping aromatics and stock in a flash, a staple in soup recipes. Then I refrigerate them until dinner time. This soup stays cozy yet fast. Prep aromatics up to two days ahead to save minutes. These small chores save me from a dinner scramble.

Keep the gnocchi separate until serving. I cook it just before the final heat. Then I fold it into the reheated broth with greens. This prevents soggy pillows and keeps the bite buoyant. Reheat the base gently on the stove. Add gnocchi, spinach, and chicken at the end. Taste the freshness in every spoonful.

Freeze Rotisserie Chicken Gnocchi Soup in individual portions. It stays best 2 to 3 months. Thaw in the fridge overnight. Reheat gently on the stove. Add the gnocchi last to avoid mush. Frozen gnocchi can become gummy. So add it when you reheat. For weekday lunches, portion into 1–2 cup servings.

Leftovers spark new variations. Toss in cooked pasta or extra greens. A bright squeeze of lemon helps too. Printing tip: keep a printable card handy. This makes Rotisserie Chicken Gnocchi Soup reliable for freezer to table. It travels from freezer to table and back again. You’ll thank yourself on those busy nights.

FAQs

Final Thoughts

Rotisserie Chicken Gnocchi Soup has become my weeknight shield against chaos. I love that it feels like a cozy hug in a bowl. Leftovers stretch into lunches and new dinners without skimping on flavor.

This one-pot wonder proves meals can be nourishing, quick, and deeply satisfying. I appreciate how the soup relies on pantry staples and leftovers. The creamy broth coats gnocchi and greens with comforting, everyday magic.

Whenever I share it, friends often ask for the secret shortcut. I tell them it starts with thoughtful prep and a sunny attitude. This soup remains my go-to, ready to nourish busy nights and hearts.

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