Rotisserie chicken gnocchi soup is a creamy weeknight soup made with store-bought gnocchi, shredded rotisserie chicken, carrots, celery, and a little spinach. There is no roux to make, and the gnocchi releases starch as it cooks, which gives the broth a naturally thick, velvety body. The whole pot takes about 35 minutes.
This is the quick-shortcut version of a soup many people already love. If you want a slightly longer, flour-thickened version, try the creamy chicken gnocchi soup, which builds the broth from a roux.
Table of Contents
Why This Rotisserie Chicken Gnocchi Soup Works
Using a rotisserie chicken and packaged gnocchi skips the two slowest parts of most chicken soups: cooking the chicken and making the dumplings.
- Rotisserie chicken is already seasoned and tender, so shredded meat goes into the pot in the last few minutes.
- Potato gnocchi cooks in 4 to 5 minutes straight in the broth, with no separate pot of water.
- The starch from the gnocchi thickens the soup without flour, butter, or cornstarch.
- Stirring in the cream near the end, over gentle heat, keeps the soup smooth and prevents it from separating.
Ingredients for Rotisserie Chicken Gnocchi Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 2 cups shredded cooked chicken (from a rotisserie chicken)
- 1 package (16 ounces) potato gnocchi, shelf-stable or refrigerated
- 1 cup heavy cream
- 2 cups baby spinach (optional)
- Salt and black pepper, to taste
- Fresh parsley, for garnish
How to Make Rotisserie Chicken Gnocchi Soup
1. Soften the vegetables. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook for 7 to 8 minutes, stirring often, until soft.
2. Add the garlic. Stir in the garlic and cook for about 1 minute, until fragrant.
3. Build the broth. Pour in the chicken broth, add the thyme, and bring to a simmer. Let it bubble gently for a couple of minutes.
4. Cook the gnocchi. Add the shredded chicken and the gnocchi. Simmer for 4 to 5 minutes, until the gnocchi float to the top and feel tender.
5. Finish with cream. Lower the heat, then stir in the cream and spinach. Simmer gently for 3 to 5 minutes, until the spinach wilts and the soup thickens slightly. Do not let it boil hard.
6. Season and serve. Taste and add salt and pepper as needed, since broth brands vary in saltiness. Ladle into bowls and top with parsley.
How to Serve Rotisserie Chicken Gnocchi Soup
This soup is hearty enough to serve on its own, but crusty bread makes it a full meal. Air fryer tortilla garlic bread is a fast side that is ready while the soup simmers. A simple green salad with a sharp vinaigrette cuts through the creamy broth.
If you like soup night, the chicken tortilla soup and chicken rice soup are two other easy options to rotate in.
How to Store and Reheat Rotisserie Chicken Gnocchi Soup
Let the soup cool for about 30 minutes, then store it in airtight containers in the refrigerator for 3 to 4 days. The gnocchi keeps absorbing liquid as it sits, so the soup will be thicker the next day.
Reheat over medium-low heat, stirring often, and add a splash of broth, milk, or cream to loosen it. Heat leftovers to at least 165°F, and bring the soup just to a boil while stirring, as the Fight BAC! guidelines from Texas A&M AgriLife Extension recommend for sauces, soups, and gravy.
Tips and Variations
- Use other chicken. Leftover roast chicken, poached chicken breast, or cooked thighs all work in place of rotisserie chicken.
- Swap the dairy. Half-and-half or whole milk makes a lighter soup, though it will be less rich.
- Add mushrooms. Sliced cremini mushrooms can cook with the onion, celery, and carrots.
- Use kale. Chopped kale can replace spinach, but add it with the broth so it has time to soften.
- Add a little heat. A pinch of red pepper flakes or a small pinch of nutmeg adds warmth without changing the flavor much.
- Do not overcook the gnocchi. Once they float and feel tender, add the cream and stop boiling so they stay pillowy.
Frequently Asked Questions
How long does gnocchi take to cook in soup?
Store-bought potato gnocchi cooks in about 4 to 5 minutes in simmering broth. It is done when it floats to the surface and feels tender, not gummy.
Does this soup need flour to thicken?
No. The starch from the gnocchi and the cream thicken the soup as it simmers. If you want it thicker, let it simmer a few extra minutes or stir in a cornstarch slurry.
Can I use fresh or frozen gnocchi?
Yes. Shelf-stable, refrigerated, and frozen gnocchi all work. Frozen gnocchi can go straight into the pot and may need an extra minute or two.
Why did my soup get thick overnight?
Gnocchi absorbs liquid as it rests. Add a splash of chicken broth, milk, or cream when you reheat the soup and it will loosen right up.
Can I make this soup ahead?
You can make the soup base with the vegetables, broth, and chicken up to two days ahead. Add the gnocchi, cream, and spinach right before serving so the gnocchi stays tender.
Rotisserie Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 2 cups shredded cooked chicken from a rotisserie chicken
- 16 oz potato gnocchi shelf-stable or refrigerated
- 1 cup heavy cream
- 2 cups baby spinach optional
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook for 7 to 8 minutes, stirring often, until soft.
- Stir in the garlic and cook for about 1 minute, until fragrant.
- Pour in the chicken broth, add the thyme, and bring to a simmer.
- Add the shredded chicken and gnocchi. Simmer for 4 to 5 minutes, until the gnocchi float and feel tender.
- Lower the heat, then stir in the cream and spinach. Simmer gently for 3 to 5 minutes, until the spinach wilts and the soup thickens slightly. Do not let it boil hard.
- Season with salt and pepper, ladle into bowls, and top with parsley.
