Hey friends!
Are you in the mood for some cozy comfort food? I’ve got a treat for you!
Today, I’m sharing my delicious rotisserie chicken gnocchi soup.
It’s creamy, hearty, and packed with flavor. Plus, it’s a breeze to whip up with that juicy rotisserie chicken.
Perfect for chilly nights or anytime you need a warm hug in a bowl.
Grab your spoon and let’s dive in!

Suggestions for Ingredient Substitution
Rotisserie chicken can be replaced with cooked and shredded turkey breast or canned chickpeas for a vegetarian option. Both alternatives provide protein and maintain the dish’s texture. Adjust seasoning as needed, especially when using chickpeas.
Half-and-half can be substituted with a mixture of equal parts whole milk and heavy cream, or with unsweetened plant-based milk (such as almond or oat milk) for a dairy-free version. When using plant-based milk, add a tablespoon of cornstarch to maintain thickness.
Gnocchi can be swapped with small pasta shapes like orzo or ditalini for a different texture, or with cauliflower florets for a low-carb option. Adjust cooking times accordingly, as pasta and cauliflower may cook faster than gnocchi. These substitutions alter the dish’s character but maintain its hearty, comforting nature.
Preparation Time | 10-15 minutes |
Cooking Time | 25-35 minutes |
Total Time | 35-50 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 90-100 g
- Fat: 100-110 g
- Carbohydrates: 150-160 g
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion
- 3/4 cup grated carrots
- 1/2 cup thinly sliced or finely chopped celery
- 2 large garlic cloves, minced (about 2-3 teaspoons)
- 1/2 cup dry white wine (such as pinot grigio)
- 1/4 cup all-purpose flour
- 4 cups chicken broth or stock (use low sodium for easier salt control)
- 2 cups half-and-half, warmed
- 1-2 teaspoons fresh thyme leaves, chopped
- 1/2 teaspoon dried italian herb blend
- 1 pound gnocchi (either refrigerated or shelf-stable)
- 1/2 to 3/4 cup shredded parmigiano reggiano
- 2 cups cooked rotisserie chicken breast, shredded or cubed
- 2 cups fresh spinach, roughly chopped
- 1/8 teaspoon freshly grated nutmeg (optional)
- Salt and freshly ground black pepper to taste
Step 1: Sauté the Vegetables
In a large, heavy-bottomed pot, heat butter and olive oil until the foaming subsides.
Add chopped onion, carrots, and celery, followed by 1/4 teaspoon of salt and 1/2 teaspoon of pepper.
Sauté the vegetables until they are softened and just starting to brown.
Add minced garlic and cook for 1 minute until it becomes fragrant.
Step 2: Deglaze the Pan
Pour in the wine to deglaze the pan, stirring to release any browned bits from the bottom of the pot.
Simmer until almost all of the wine has evaporated, which should take about 2-3 minutes.
Stir in some flour and let it cook for 1-2 minutes, ensuring it is well incorporated with the vegetables and wine reduction.
Step 3: Create the Soup Base
Gradually whisk in chicken stock, allowing the mixture to simmer and thicken slightly.
Once thickened, whisk in half and half, followed by thyme and Italian seasoning.
Bring this mixture to a gentle simmer, avoiding a rolling boil, and continue stirring or whisking to ensure everything is well combined.
Step 4: Cook the Gnocchi and Incorporate Ingredients
Add the gnocchi to the pot and let it simmer for 3-5 minutes until the gnocchi is tender and begins to float.
Stir in grated Parmesan cheese, shredded chicken, and fresh spinach leaves.
Continue to simmer for 2-3 minutes until the chicken is heated through and the spinach is wilted.
Step 5: Final Seasoning and Serving
Season the soup to taste with a pinch of nutmeg (if using), and adjust the salt and pepper as needed.
The soup will naturally thicken as it sits.
For a thinner texture, serve immediately.
For a thicker consistency, let it stand for 5-10 minutes, keeping it warm or gently reheating if needed.
Serve the soup topped with additional freshly-grated Parmigiano Reggiano and a sprinkle of cracked black pepper, alongside crusty Italian bread for dipping.