Description
Rotisserie Chicken Gnocchi Soup is a creamy, cozy, and hearty 30-minute weeknight soup that uses leftover rotisserie chicken.
Ingredients
Scale
- 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
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
- Stir in garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
- Pour in chicken broth, milk, and cream. Bring to a gentle boil.
- Add gnocchi and cook for 3–4 minutes until they float to the surface.
- Stir in shredded chicken and chopped spinach. Simmer for 2–3 minutes until spinach is wilted and everything is heated through.
- Remove from heat and stir in parmesan cheese. Adjust seasoning if needed.
- Serve hot with extra parmesan or crusty bread if desired.
Notes
- Leftovers refrigerate up to 3–4 days. Reheat gently on the stove.
- To lighten, use half-and-half or milk instead of heavy cream.
- For a gluten-free version, use gluten-free gnocchi.
- Pairs well with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: Approximately 500 kcal
- Sugar: About 5 g
- Sodium: About 1200 mg
- Fat: About 32 g
- Saturated Fat: About 14 g
- Unsaturated Fat: About 18 g
- Trans Fat: 0 g
- Carbohydrates: About 105 g
- Fiber: About 3 g
- Protein: About 19 g
- Cholesterol: About 170 mg
Keywords: Rotisserie Chicken Gnocchi Soup, soup recipes