Comforting Easy Rotisserie Chicken Gnocchi Soup Recipe Magic
A soul-soothing Easy Rotisserie Chicken Gnocchi Soup that marries convenience and flavor, perfect for chilly evenings.
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Servings: 4 bowls
Calories: 350kcal
Equipment
- Large heavy-bottomed pot
Ingredients
For the Soup Base
- 2 tablespoons Butter Use unsalted for flavor control.
- 1 tablespoon Olive Oil Substitute with vegetable oil if preferred.
- 1 cup Onion Chopped; shallots can offer a milder touch.
- 2 medium Carrots Chopped; parsnips can be an alternative.
- 1 stalk Celery Chopped; can be omitted if desired.
- to taste Salt Essential for flavor balance.
- to taste Pepper Essential for flavor balance.
- 2 cloves Garlic Minced; garlic powder can work in a pinch.
- ½ cup White Wine Chicken broth makes a great non-alcoholic substitution.
- ¼ cup All-Purpose Flour Consider cornstarch for a gluten-free option.
- 4 cups Chicken Stock Vegetable stock caters to vegetarian diets.
For the Creamy Finish
- 1 cup Half-and-Half Swap with whole milk and heavy cream.
- 1 teaspoon Dried Thyme Italian seasoning can be used instead.
- 1 teaspoon Italian Seasoning Adjust to preference or omit if desired.
The Heart of the Soup
- 1 package Gnocchi Small pasta shapes or cauliflower can be used.
- ½ cup Grated Parmesan Cheese Nutritional yeast is a great dairy-free alternative.
- 2 cups Shredded Rotisserie Chicken Turkey breast or chickpeas can be swapped.
- 2 cups Fresh Spinach Kale or other leafy greens can be variations.
Instructions
Cooking Instructions
- In a large, heavy-bottomed pot, warm up the butter and olive oil over medium heat until the butter is foaming and starts to subside, around 2-3 minutes.
- Add in the chopped onion, carrots, and celery to the pot, seasoning with salt and pepper. Sauté until the vegetables are softened and lightly browned, about 5-7 minutes.
- Stir in the minced garlic and let it cook for 1 minute until fragrant.
- Pour in the white wine, scraping the bottom of the pot to release any flavorful bits. Stir for about 2-3 minutes until mostly evaporated.
- Sprinkle in the flour, mixing well. Let it cook for 1-2 minutes.
- Gradually whisk in the chicken stock, stirring constantly. Allow it to simmer for about 5-7 minutes until it thickens slightly.
- Stir in the half-and-half, dried thyme, and Italian seasoning. Keep at a gentle simmer for another 5 minutes.
- Add the gnocchi and simmer for 3-5 minutes until tender.
- Mix in the grated Parmesan cheese, shredded chicken, and fresh spinach. Heat through until the chicken is warm and spinach has wilted, about 2-3 minutes.
- Adjust seasoning with salt, pepper, and nutmeg if desired. Serve hot, garnished with extra Parmesan.
Notes
Serve with crusty Italian bread for a delightful dip. Refrigerate leftovers for up to 3 days.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2500IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 2mg