Rotisserie Chicken Gnocchi Soup
A creamy weeknight soup with shredded rotisserie chicken, potato gnocchi, carrots, celery, and spinach, thickened by the gnocchi itself, with no roux needed.
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.
Notes
Nutrition values are an estimate per serving. Leftovers keep in the refrigerator for 3 to 4 days. The gnocchi absorbs liquid as it sits, so add a splash of broth, milk, or cream when reheating. Reheat until steaming hot, to at least 165°F.