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- Shredded rotisserie chicken - Potato gnocchi - Chicken broth - Heavy cream I love using shredded rotisserie chicken in this soup. It saves time and adds flavor. You can find rotisserie chicken at any grocery store. Just shred it and toss it into the pot. Next, potato gnocchi is a game-changer. It cooks fast and adds a nice texture. Use a 16-ounce package for this recipe. Chicken broth is key for a rich flavor. I prefer low-sodium broth, so I can control the salt. Heavy cream brings creaminess to the soup. Two cups make it luscious and rich. - Onion - Garlic - Carrots - Celery - Spinach - Thyme and rosemary For veggies, I always start with onion and garlic. They create a hearty base. Dice one medium onion and mince three cloves of garlic. Carrots and celery add sweetness and crunch. You’ll need two diced carrots and two diced stalks of celery. Fresh spinach adds color and nutrition. Use about one cup of chopped spinach. For herbs, dried thyme and rosemary bring earthiness. Just one teaspoon each will do. - Salt and pepper - Grated Parmesan cheese - Olive oil - Fresh parsley Seasoning is important for depth. Use salt and pepper to taste. Grated Parmesan cheese adds a savory kick. Half a cup is enough for mixing in and garnishing. Olive oil is what I use to sauté the veggies. Two tablespoons will give them flavor. Lastly, fresh parsley adds a pop of color. Chop it up for garnish. It makes the soup look beautiful and fresh. {{ingredient_image_1}} 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium diced onion, 2 diced carrots, and 2 stalks of diced celery. 3. Sauté these veggies for about 5 minutes until they soften. 4. Next, add 3 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. 5. Cook for 1 to 2 minutes until the garlic and herbs smell great. 1. Pour in 4 cups of chicken broth and stir well. 2. Bring the mixture to a gentle boil. 3. Once boiling, reduce the heat to a simmer. 4. Add 1 package (16 oz) of potato gnocchi. 5. Let it cook for 3 to 5 minutes, or until the gnocchi float. 1. Stir in the shredded rotisserie chicken and 2 cups of heavy cream. 2. Mix well and let the soup heat through for about 5 minutes. 3. Season with salt and pepper to taste. 4. Add 1 cup of roughly chopped fresh spinach and cook until just wilted, about 2 minutes. 5. Remove from heat and stir in ½ cup of grated Parmesan cheese until it's melted and creamy. 6. Ladle the soup into bowls and top with chopped parsley for garnish. - Adjusting flavors with seasoning: Start with salt and pepper. Taste as you go. If it needs more flavor, add herbs like thyme or rosemary. Fresh herbs can brighten the soup. A squeeze of lemon can also enhance the taste. - Techniques for creamy texture: Use heavy cream for richness. Stir it in after the chicken. If the soup seems too thick, add more chicken broth. Mix well to get that smooth, creamy feel. - Cooking gnocchi like a pro: Cook gnocchi until they float. This means they are ready. Don’t let them cook too long or they will turn mushy. Stir gently to keep them intact. - Tips for shredding rotisserie chicken: Use two forks for easy shredding. Start at the breast, working your way down. If the chicken is warm, it shreds better. Remove any skin or bones first. - Ideal bread pairings: Serve with crusty bread or garlic bread. These pair well with the soup's creaminess. You can also try a warm baguette for dipping. - Garnish for presentation: Sprinkle fresh parsley on top before serving. It adds color and a fresh taste. You can also add extra Parmesan cheese for a cheesy finish. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup significantly. Consider adding fresh thyme or rosemary just before serving for a vibrant taste. Customize Your Veggies: Feel free to add additional vegetables such as peas, zucchini, or bell peppers for extra nutrition and flavor. Gnocchi Cooking Tip: To avoid overcooking the gnocchi, keep an eye on them as they float to the top; this usually indicates they are done. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the creaminess. {{image_2}} To make a vegetarian version of this soup, you can swap the chicken for plant-based protein. Options like chickpeas or tofu work well. They add protein and texture. Use vegetable broth instead of chicken broth. This broth brings depth to the soup without meat. You can also add a splash of soy sauce for extra flavor. If you want a lighter soup, consider using low-fat cream options. Half-and-half or evaporated milk can give you creaminess with fewer calories. For a dairy-free choice, coconut milk or almond milk works great. They add a unique taste while keeping the soup rich. Just pick unsweetened options to keep the flavor balanced. Feel free to add more vegetables to your soup. Peas, corn, or bell peppers can brighten up the dish. They also add nutrition and color. Incorporating spices can enhance the flavor. A pinch of red pepper flakes adds heat, while a sprinkle of nutmeg offers warmth. Experiment with your favorites to make it your own! You can store leftover rotisserie chicken gnocchi soup in the fridge for about 3 to 4 days. Make sure to use an airtight container to keep it fresh. Glass or plastic containers work well. Label the containers with the date you made the soup. This way, you won't forget when you made it! If you want to save some soup for later, freezing is a great option. First, let the soup cool down to room temperature. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze the soup for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat on the stove over low heat, stirring often to keep it smooth. Check for signs that the soup has gone bad. If you see any mold or if it smells sour, don’t eat it. To keep your soup fresh, store it in the back of the fridge where it's coldest. Always make sure the lid is on tight. This will help keep air out and maintain that creamy goodness! Yes, you can use homemade gnocchi. However, there are some key differences. Store-bought gnocchi is usually lighter and cooks faster. Homemade gnocchi can be denser, which may change the soup's texture. If you make it from scratch, ensure they are light and fluffy for the best results. Rotisserie chicken gnocchi soup lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. If you notice any change in smell or color, it's best to toss it out to be safe. Yes, you can make the soup ahead of time. To prep, cook the soup and let it cool completely. Store it in the fridge for up to four days. When you reheat, do so on low heat to avoid overcooking the gnocchi. If you freeze it, consider leaving out the cream until you reheat for a fresher taste. This soup combines quick steps with simple ingredients for a comforting dish. We used rotisserie chicken, gnocchi, and fresh veggies for great taste. I shared tips to adjust flavors and ensure the perfect texture. You can also explore easy variations. Don't forget to check storage methods for leftovers. Enjoy creating this hearty soup any time! It’s a fun dish that warms you up and satisfies your cravings.

Cozy Rotisserie Chicken Gnocchi Soup

A comforting and creamy soup featuring shredded rotisserie chicken and potato gnocchi.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 medium rotisserie chicken, shredded
  • 16 oz potato gnocchi
  • 4 cups chicken broth
  • 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. Add the diced onion, carrots, and celery, cooking for about 5 minutes until softened.
  • Add the minced garlic, dried thyme, and rosemary to the pot, cooking for an additional 1-2 minutes until fragrant.
  • Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle boil.
  • Once boiling, reduce the heat to a simmer and add the potato gnocchi. Let it cook for about 3-5 minutes, or until the gnocchi float to the top.
  • Stir in the shredded rotisserie chicken and heavy cream, mixing well. Allow the soup to heat through, about 5 more minutes.
  • Season with salt and pepper to taste. Add the chopped spinach and cook until just wilted, about 2 minutes.
  • Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
  • Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

Feel free to add more vegetables or adjust seasonings to your taste.
Keyword chicken, comfort food, gnocchi, soup