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- 1 medium rotisserie chicken, shredded (skin removed) - 1 package (16 oz) potato gnocchi - 4 cups chicken broth (low-sodium recommended) - 2 cups heavy cream - 1 medium onion, diced - 2 medium carrots, diced - 2 stalks celery, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup fresh spinach, roughly chopped - Fresh parsley, chopped (for garnish) - 2 tablespoons olive oil - Salt and pepper to taste - ½ cup grated Parmesan cheese The key to rotisserie chicken gnocchi soup lies in its ingredients. First, I use rotisserie chicken for ease and flavor. This chicken adds depth and richness to the soup. Next, I choose potato gnocchi because it cooks quickly and pairs well with the creamy broth. For the broth, I recommend low-sodium chicken broth. It gives a great base without too much salt. Heavy cream adds a smooth texture and makes the soup comforting. I love the mix of vegetables. Onion, carrots, and celery form a classic flavor base. Garlic, thyme, and rosemary add warmth and aroma. Fresh spinach gives a pop of color and nutrients. Finally, I finish with olive oil, salt, and pepper. Grated Parmesan cheese adds a cheesy finish that ties everything together. These ingredients make this soup a cozy meal perfect for any day. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Cook these vegetables for about 5 minutes. Stir them often until they soften and the onion turns translucent. Next, stir in 3 minced garlic cloves, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Cook this mix for 1 to 2 minutes. You want to do this until the herbs smell fragrant and the garlic turns lightly golden. Now, pour in 4 cups of chicken broth. Make sure to stir well to combine all the ingredients. Increase the heat until the mixture reaches a gentle boil. Once your soup boils, reduce the heat to a simmer. Carefully add 1 package (16 oz) of potato gnocchi to the pot. They will cook for about 3 to 5 minutes. You know they are done when they float to the surface. Gently stir in the shredded meat from 1 medium rotisserie chicken and 2 cups of heavy cream. Mix everything together well. Keep the heat low and let the soup warm for about 5 more minutes, stirring occasionally. Next, taste the soup and add salt and pepper as needed. Fold in 1 cup of roughly chopped fresh spinach and let it wilt for about 2 minutes. This adds color and nutrition. Finally, remove the pot from heat and mix in ½ cup of grated Parmesan cheese until it melts and makes the soup silky. To make your soup shine, start with the right broth. I recommend low-sodium chicken broth. It lets you control the salt levels better. The broth's depth adds layers of taste to your soup. You can also mix in a bit of vegetable broth for a twist. Adjust the seasoning to your liking. Taste the soup as it cooks. This way, you can add more salt, pepper, or herbs if needed. Fresh herbs like parsley can brighten the dish. Cooking gnocchi can be tricky. Add them to the soup only when it boils. They cook quickly, about 3-5 minutes. Watch for them to float. This tells you they are done and ready to enjoy. When adding cream, keep the heat low. If it gets too hot, the cream may curdle. Stir gently and let it warm through. This keeps the soup creamy and smooth. For a cozy meal, serve the soup in rustic bowls. This adds charm to your table. Pair it with a crusty piece of bread. It soaks up the soup and enhances the whole experience. Garnish each bowl with fresh parsley. It adds color and makes the dish inviting. You can also sprinkle extra Parmesan cheese on top for added flavor. Enjoy your delicious creation! Pro Tips Use Fresh Ingredients: Opt for fresh herbs and vegetables whenever possible to enhance the flavor and nutritional value of your soup. Adjust Creaminess: For a lighter version, you can substitute half of the heavy cream with low-fat milk or a non-dairy alternative. Make it Ahead: This soup can be made in advance and refrigerated. Just reheat gently on the stove before serving, adding a splash of broth to loosen it up if necessary. Gnocchi Tips: If you're using frozen gnocchi, there's no need to thaw them. Just add them directly to the boiling soup for a quick and easy meal. {{image_4}} You can swap heavy cream with several alternatives. Coconut milk adds a rich, creamy taste. You can also use cashew cream for a nutty flavor. If you prefer a lighter option, try half-and-half or evaporated milk. For vegetables, you can mix and match. Instead of carrots and celery, use bell peppers or zucchini. You can even add peas for a sweet touch. Don’t hesitate to use frozen vegetables; they work well. Herbs and spices can change the soup's character. Consider adding fresh basil or dill for a fresh taste. A pinch of red pepper flakes can bring heat and warmth. You might also add extras like mushrooms or kale. Mushrooms add umami, while kale boosts nutrition. Sauté them with the onions for the best flavor. For a gluten-free version, look for gnocchi made from rice or corn. Many brands offer gluten-free options that taste great. If you want a dairy-free soup, skip the heavy cream and cheese. Use almond milk or oat milk instead. Nutritional yeast can add a cheesy flavor without dairy. To store leftovers, first cool the soup. Place it in an airtight container. I recommend using glass containers. They do a great job of keeping flavors fresh. You can also use plastic containers, but glass is best for taste. To freeze the soup, let it cool completely. Then, pour it into freezer bags or containers. Remove as much air as you can to avoid freezer burn. When you're ready to eat, thaw the soup overnight in the fridge. To reheat, warm it on the stove over low heat. Stir often to keep it smooth and creamy. In the fridge, this soup lasts about 3 to 4 days. Always check for signs of spoilage. If you see any mold or if it smells off, it’s time to toss it. Trust your nose and eyes; they know! Gnocchi are small dumplings made from potatoes or flour. They are soft and pillowy. You can find many types, like potato gnocchi or ricotta gnocchi. Each type has its own flavor and texture. Gnocchi are a great option for soups because they soak up flavors well. Yes, you can use other types of chicken. Cooked chicken breast or thighs work well. You can also use leftover chicken. Just make sure to shred or chop it before adding it to the soup. You can easily make this soup vegetarian. Replace the rotisserie chicken with mushrooms or chickpeas. Use vegetable broth instead of chicken broth. Add extra veggies like zucchini or bell peppers for more flavor. To add heat, use red pepper flakes or diced jalapeños. You can also add a splash of hot sauce. Start with a small amount and taste as you go. Adjust the spice level to match your preference. Homemade chicken broth is a fantastic choice. It adds rich flavor and depth to your soup. Plus, you can control the salt and ingredients. Store-bought broth works too, but homemade is often better for taste. This blog post explored a creamy chicken gnocchi soup that warms the soul. We covered essential ingredients like rotisserie chicken and heavy cream, alongside vibrant vegetables and aromatics. I shared step-by-step instructions for sautéing and simmering the soup for the best flavors. You learned tips to enhance the dish and variations to suit your taste. Finally, we discussed storage options to keep your soup fresh. Enjoy making this comforting dish, and remember, cooking should be fun and rewarding!

Cozy Rotisserie Chicken Gnocchi Soup

A comforting and creamy soup featuring shredded rotisserie chicken, tender gnocchi, and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 medium rotisserie chicken, shredded (skin removed)
  • 16 oz potato gnocchi
  • 4 cups chicken broth (low-sodium recommended)
  • 2 cups heavy cream
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté the vegetables for approximately 5 minutes, stirring occasionally, until they are softened and the onion becomes translucent.
  • Stir in the minced garlic, along with the dried thyme and rosemary. Cook this mixture for an additional 1-2 minutes, or until the herbs become fragrant and the garlic is lightly golden.
  • Pour in the chicken broth, stirring well to incorporate all the ingredients. Increase the heat until the mixture reaches a gentle boil.
  • Once the soup is boiling, reduce the heat to a simmer. Carefully add the potato gnocchi to the pot, cooking them for about 3-5 minutes. They are ready when they float to the surface, indicating they are cooked through.
  • Gently stir in the shredded rotisserie chicken and the heavy cream, mixing everything together thoroughly. Maintain a gentle heat and allow the soup to warm through for about 5 more minutes, stirring occasionally.
  • Taste the soup and season with salt and pepper according to your preference. Fold in the chopped spinach and allow it to wilt for about 2 minutes, providing a vibrant color and nutritional boost to the dish.
  • Remove the pot from heat, and then stir in the grated Parmesan cheese, mixing until it melts completely and creates a silky texture in the soup.
  • Ladle the warming soup into bowls, and for a pop of color, garnish each serving with freshly chopped parsley.

Notes

For an inviting presentation, consider serving the soup in rustic bowls. A crusty piece of bread on the side would complement the flavors beautifully, making it the perfect cozy meal!
Keyword chicken, comfort food, gnocchi, soup