Easy Rotisserie Chicken Gnocchi Soup for Cozy Nights In

Warm up with this Easy Rotisserie Chicken Gnocchi Soup, a comforting dish packed with flavor, perfect for cozy nights in.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons butter Adds richness and flavor; no substitution necessary.
1 tablespoon olive oil Enhances flavor; can substitute with vegetable oil.
1 medium onion Fresh is best; frozen works in a pinch.
2 medium carrots Ensure they're chopped evenly for even cooking.
2 stalks celery Can be swapped for bell peppers if desired.
to taste salt Season to taste.
to taste black pepper Using freshly ground enhances flavor.
3 cloves garlic Fresh is preferred; garlic powder works too.

For the Flavor

1 cup white wine Deglazes the pan; replace with chicken stock for non-alcoholic version.
1/3 cup flour Thickens the soup; use gluten-free flour for dietary needs.
4 cups chicken stock Low-sodium varieties maintain healthiness.
1 cup half-and-half Substitute with equal parts whole milk and cream.
1 teaspoon dried thyme Fresh is ideal, dried can be used.
1 teaspoon Italian seasoning Fresh is ideal, dried can be used.

For the Heartiness

1 pound gnocchi Main carb; swap with small pasta or cauliflower for low-carb.
1/2 cup grated Parmesan cheese Nutritional yeast can be a great dairy-free swap.
1 cup shredded rotisserie chicken Chickpeas are a delicious vegetarian alternative.
2 cups fresh spinach Kale or other greens can also be used.
to taste nutmeg Optional seasoning for warmth.

Equipment

large heavy-bottomed pot

Method

Step-by-Step Instructions

Melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Sauté 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks for 5-7 minutes.
Add 3 minced garlic cloves and sauté for an additional minute until fragrant.
Pour in 1 cup of white wine and scrape the bottom. Simmer for 2-3 minutes.
Sprinkle in 1/3 cup of flour, stirring continuously for 1-2 minutes to create a roux.
Gradually whisk in 4 cups of chicken stock. Bring to a gentle simmer for 5-7 minutes.
Stir in 1 cup of half-and-half, 1 teaspoon of dried thyme, and 1 teaspoon of Italian seasoning. Simmer for 5 minutes.
Add 1 pound of gnocchi and cook for 3-5 minutes until they float.
Stir in 1 cup of shredded rotisserie chicken and 2 cups of fresh spinach, simmer for an additional 2-3 minutes.
Taste and season with nutmeg, salt, and pepper. Let sit for 5-10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store refrigerated for up to 3 days or freeze for up to 3 months. Reheat gently and avoid freezing gnocchi in the soup.

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