There’s something magical about a bowl of Rotisserie Chicken Gnocchi Soup on a chilly evening. It’s the kind of meal that wraps you in warmth—creamy, comforting, and packed with flavor—without keeping you chained to the stove. I first made this for my family on a rainy Tuesday when takeout just wouldn’t cut it, and now it’s our go-to for busy weeknights or lazy weekends. The best part? That golden rotisserie chicken does most of the work, and pillowy gnocchi turns it into pure comfort. Trust me, one spoonful and you’ll be hooked.
Table of Contents
Table of Contents
Why You’ll Love This Rotisserie Chicken Gnocchi Soup
Seriously, this soup is a game-changer—here’s why:
- Weeknight hero: Rotisserie chicken means no fuss. Just shred and go—dinner’s ready in 40 minutes flat.
- Creamy dreaminess: That half-and-half and Parmesan combo? Pure velvet in a bowl. (Pro tip: Warm your dairy first—no curdling surprises!)
- Gnocchi magic: Pillowy potato dumplings soak up all that rich broth, turning every bite into comfort central.
- Flavor bomb: White wine deglazing, fresh thyme, and a whisper of nutmeg? Your taste buds will throw a party.
It’s the soup equivalent of your coziest sweater—simple, satisfying, and always hits the spot.
Ingredients for Rotisserie Chicken Gnocchi Soup
Gather these simple ingredients—most might already be in your kitchen! I’ve grouped them so you can check off as you go. Heads up: cold dairy can curdle, so take that half-and-half out of the fridge early!
Dairy & Pantry Staples
- 2 cups half-and-half (warmed to room temp—trust me on this!)
- 3 tbsp unsalted butter (Kerrygold makes it extra rich)
- 1/2 to 3/4 cup shredded Parmesan (splurge on Parmigiano Reggiano if you can)
- 1/4 cup all-purpose flour (King Arthur is my ride-or-die)
Veggies & Aromatics
- 1 cup diced yellow onion (no need for perfect cubes)
- 3/4 cup grated carrots (I use the large holes on my box grater)
- 1/2 cup sliced celery (chop it fine so it melts into the soup)
- 2 large garlic cloves (minced—no jarred stuff here!)
- 2 cups fresh spinach (roughly chopped so it wilts evenly)
The Good Stuff
- 2 cups cooked rotisserie chicken (shredded or cubed—your call!)
- 1 lb gnocchi (store-bought is perfect—no shame)
- 1/2 cup dry white wine (use whatever’s open—even cheap works)
- 4 cups chicken broth (low-sodium lets you control the salt)
Spices & Herbs
- 1 to 2 tsp fresh thyme (chopped—dried works in a pinch)
- 1/2 tsp dried Italian herbs (or a pinch each of oregano and basil)
- 1/8 tsp fresh nutmeg (optional but oh-so-cozy)
- Salt and fresh ground black pepper (to taste—I’m generous)
How to Make Rotisserie Chicken Gnocchi Soup
Okay, let’s get cooking! This soup comes together in three simple steps—just follow along and soon you’ll be hugging a warm bowl of pure comfort.
Step 1: Sauté the Vegetables
First, grab your favorite soup pot (I use my trusty Dutch oven) and melt the butter with olive oil over medium heat. Toss in those onions, carrots, and celery—the holy trinity of cozy soups! Sprinkle with a pinch of salt to help them soften. Stir occasionally for about 5 minutes until the onions turn translucent. Pro tip: Don’t rush this step—those soft veggies build the flavor foundation. When they’re ready, add the minced garlic and cook just until fragrant, about 30 seconds. Your kitchen should smell amazing right now!
Step 2: Build the Soup Base
Here comes the fun part—deglazing with wine! Pour it in and scrape up any browned bits from the bottom of the pot (that’s pure flavor gold). Let it bubble for 2 minutes until reduced by half. Now sprinkle the flour over everything and stir constantly for about a minute—this cooks out the raw flour taste. Slowly pour in the chicken broth while whisking like crazy to prevent lumps. Then gently stream in the warmed half-and-half—see why we warmed it? No curdling drama here! Add the thyme and Italian seasoning, then let it simmer gently (not boil!) for 5 minutes to thicken slightly.
Step 3: Add Gnocchi and Final Touches
Time for the star of the show—toss in the gnocchi! Cook for 3-5 minutes until they float to the top (like little potato pillows). Reduce heat to low and stir in the shredded chicken and spinach—the spinach will wilt almost instantly. Finally, sprinkle in the Parmesan and that optional nutmeg. Important: Taste and adjust seasoning now—I always add extra black pepper! Let it sit off heat for 5 minutes if you prefer a thicker soup (the gnocchi absorbs liquid as it rests). Ladle into bowls, top with more Parmesan, and grab some crusty bread for dipping!
Tips for the Best Rotisserie Chicken Gnocchi Soup
Want to take your soup from good to “wow, did I really make this?” Here are my foolproof secrets:
- Warm your dairy: That half-and-half should be room temp—cold cream meeting hot soup equals curdle city. I microwave mine for 15 seconds while prepping veggies.
- Fresh thyme FTW: It makes all the difference! Rub the leaves between your fingers before adding—releases those cozy oils. (Dried works too—use 1/3 the amount.)
- Let it rest: The soup thickens as it sits. If it’s too thin right off the stove, walk away for 5 minutes—those gnocchi are thirsty little sponges!
- Salt smart: Rotisserie chicken can be salty—taste before adding extra. I wait until the end to adjust.
Bonus tip: No white wine? Swap with extra broth + 1 tbsp lemon juice for brightness!
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Creamy Rotisserie Chicken Gnocchi Soup in 40 Minutes
A creamy and comforting Rotisserie Chicken Gnocchi Soup, perfect for cold weather or a cozy meal at home.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups half-and-half (warmed to prevent curdling)
- 3 tbsp unsalted butter (Kerrygold recommended)
- 4 cups chicken broth
- 1/2 to 3/4 cup shredded Parmesan (Parmigiano Reggiano preferred)
- 1/8 tsp fresh nutmeg (optional)
- 1/2 cup dry white wine
- 1 lb gnocchi
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup sliced celery (finely chopped)
- 1 to 2 tsp fresh thyme (chopped)
- 2 large garlic cloves (minced)
- 1/2 tsp dried Italian herbs
- salt to taste
- 3/4 cup grated carrots
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 2 cups cooked rotisserie chicken (shredded or cubed)
- 1/4 cup all-purpose flour (King Arthur recommended)
- fresh ground black pepper to taste
Instructions
- In a large pot, heat butter and olive oil. Sauté onion, carrots, celery, salt, and pepper until softened.
- Add garlic and cook for 1 minute until fragrant.
- Deglaze the pan with wine, simmer until reduced. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in chicken stock, then half-and-half, thyme, and Italian seasoning. Simmer gently.
- Add gnocchi and cook until tender (3-5 minutes). Stir in Parmesan, chicken, and spinach. Simmer until heated through.
- Season with nutmeg (if using), salt, and pepper. Serve with grated Parmesan and crusty bread.
Notes
- For a thinner soup, serve immediately.
- For a thicker consistency, let it stand for 5-10 minutes.
- Substitute fresh herbs with dried if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Variations of Rotisserie Chicken Gnocchi Soup
This soup is like your favorite playlist—totally customizable! Swap spinach for kale if you want extra chew (just massage it first to soften). Out of half-and-half? Heavy cream makes it richer, or whole milk keeps it lighter. Craving more veggies? Toss in sliced mushrooms with the onions—they’ll soak up all that winey goodness. And for a smoky twist, try crispy pancetta as a garnish. The best part? No matter how you tweak it, that rotisserie chicken and gnocchi combo always delivers cozy perfection. If you enjoy creamy chicken dishes, you might also like my Chicken Alfredo Cottage Cheese Bake recipe.
Serving and Storing Rotisserie Chicken Gnocchi Soup
Oh, the joy of ladling this soup into big, warm bowls! I always serve it with a basket of crusty bread—sourdough or a baguette, torn into chunks for maximum dunking. A fresh shower of grated Parmesan on top is non-negotiable in my house (my kids call it “snow cheese”). For storing, pop any leftovers in the fridge for up to 3 days—just know the gnocchi will keep soaking up broth. When reheating, splash in a little extra chicken broth or milk to loosen it up, then warm gently on the stove (microwaving can make the dairy separate). Pro tip: The flavors actually deepen overnight—if it lasts that long!
Rotisserie Chicken Gnocchi Soup FAQs
Got questions? I’ve got answers! Here’s everything you need to know to make this soup foolproof.
Can I freeze Rotisserie Chicken Gnocchi Soup?
I don’t recommend it—dairy-based soups like this tend to separate when frozen and thawed. The gnocchi also turns mushy. But hey, it keeps beautifully in the fridge for 3 days! Just stir in a splash of broth when reheating to bring it back to life.
Can I use dried gnocchi instead of fresh?
Absolutely! Dried gnocchi works just fine—it’ll take a minute or two longer to cook. Check the package instructions and taste-test for doneness. They’re done when tender but still slightly chewy (al dente, as my Italian nonna would say).
How can I make this soup lighter?
Easy swaps: Use whole milk instead of half-and-half (it’ll be less creamy but still delicious) and low-fat chicken broth. Skip the butter and use just olive oil for sautéing. You’ll still get all that cozy flavor without the extra richness. If you are looking for other lighter soup options, check out my recipe for Greek Lemon Chicken Soup.
What if I don’t have white wine?
No worries! Just substitute with an equal amount of chicken broth and add a squeeze of lemon juice (about 1 tbsp) to mimic the wine’s brightness. The soup will still taste amazing—promise!
Nutritional Information
Estimates vary based on ingredients, but here’s the scoop per hearty bowl:
- Calories: 420
- Fat: 22g (12g saturated)
- Protein: 24g
- Carbs: 32g (3g fiber)
Not bad for a meal that tastes this indulgent! Now go make it—I can’t wait to hear how yours turns out. Tag me with #FrostyRecipes so I can see your cozy creations! You can also follow along for more updates on our Facebook page.
