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Rotisserie Chicken Gnocchi Soup

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A comforting soup combining tender gnocchi with vegetables and savory rotisserie chicken in a creamy broth.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon regular olive oil
  • 1 cup chopped yellow onion
  • 3/4 cup shredded carrots
  • 1/2 cup thinly-sliced celery
  • 2 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 4 cups low sodium chicken stock
  • 2 cups half-and-half, warmed
  • 1 to 2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 teaspoon grated nutmeg (optional)
  • Diamond Crystal kosher salt and freshly-ground black pepper, to taste
  • 1 pound potato gnocchi
  • 2 cups cooked shredded rotisserie chicken
  • 2 cups baby spinach leaves
  • 1/2 to 3/4 cup grated Parmigiano Reggiano

Instructions

  1. Heat the butter and olive oil in a large pot over medium-high heat until the butter is melted. Add the onion, carrots, and celery along with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté for 5-7 minutes.
  2. Stir in the minced garlic and cook for 1 additional minute.
  3. Pour in the white wine, scraping any brown bits from the bottom of the pot. Let it simmer for 2-3 minutes.
  4. Sprinkle in the flour and cook for 1-2 minutes. Gradually whisk in the chicken stock and bring to a simmer.
  5. Slowly whisk in the warmed half-and-half, thyme, and Italian seasoning. Bring to a gentle simmer, stirring frequently.
  6. Add the gnocchi to the simmering broth. Cook for 3-5 minutes until the gnocchi are tender.
  7. Incorporate the chicken and spinach. Let it simmer for another 2-3 minutes.
  8. Season the soup with nutmeg, salt, and pepper to taste. Serve immediately, topped with Parmigiano Reggiano.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This soup freezes well.

Find it online: https://www.nofussrecipe.com/rotisserie-chicken-gnocchi-soup/