Description
This Creamy Chicken Gnocchi Soup transforms leftover rotisserie chicken into a comforting, rich, and hearty soup in just 30 minutes. Featuring tender potato gnocchi, fresh spinach, aromatic Italian herbs, and savory Parmesan, this restaurant-inspired dish is perfect for a cozy meal that’s easy to prepare and packed with flavor.
Ingredients
Sauté Base
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil
- 1 cup chopped yellow onion
- ¾ cup shredded carrots (or julienned/matchstick cut)
- ½ cup thinly-sliced or small-diced celery
- 2 large garlic cloves, minced (2-3 teaspoons)
Liquids and Thickener
- ½ cup dry white wine (Pinot Grigio recommended)
- ¼ cup all-purpose flour
- 4 cups chicken stock or broth (low sodium preferred)
- 2 cups half-and-half, warmed
Herbs and Seasonings
- 1 to 2 teaspoons chopped fresh thyme leaves
- ½ teaspoon dried Italian seasoning
- ⅛ teaspoon grated nutmeg (optional)
- Diamond Crystal kosher salt, to taste
- Freshly-ground black pepper, to taste
Main Ingredients
- 1 pound potato gnocchi (refrigerated or shelf-stable)
- ½ to ¾ cup grated Parmigiano Reggiano
- 2 cups cooked chicken breast (shredded or cubed), such as from a rotisserie chicken
- 2 cups baby spinach leaves, roughly torn
Instructions
- Heat Fat and Sauté Vegetables: In a large, heavy-bottomed pot over medium-high heat, melt the butter with olive oil until foaming subsides. Add chopped onion, carrots, and celery, seasoning with ¼ teaspoon salt and ½ teaspoon pepper. Sauté until vegetables are softened and just beginning to brown, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom using a wooden spoon. Simmer until almost all the liquid evaporates, about 2-3 minutes.
- Add Flour and Cook: Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, which will thicken the soup.
- Add Stock and Simmer: Gradually whisk in the chicken stock, continuing to whisk until the mixture thickens slightly. Then whisk in the warmed half-and-half, chopped fresh thyme, and dried Italian seasoning. Bring the soup to a gentle simmer, avoiding a rolling boil, stirring continuously.
- Cook Gnocchi: Add the potato gnocchi to the simmering soup. Cook for 3-5 minutes until the gnocchi are tender and start to float on the surface.
- Finish Soup: Stir in the grated Parmesan cheese, shredded chicken, and torn baby spinach leaves. Simmer for an additional 2-3 minutes until the chicken is heated through and the spinach is wilted.
- Season and Serve: Taste and season the soup with optional grated nutmeg, kosher salt, and freshly ground black pepper. The soup will thicken further as it sits. Serve immediately for a thinner texture or let stand 5-10 minutes to thicken, reheating gently if needed. Garnish with extra Parmigiano Reggiano and cracked black pepper. Accompany with crusty Italian bread for dipping.
Notes
- Use low-sodium chicken stock to better control the soup’s salt level.
- Fresh thyme offers brighter flavor, but dried Italian herbs work well too.
- Gnocchi can be refrigerated or shelf-stable according to preference.
- Grated nutmeg is optional but adds a warm subtle depth to the soup.
- To keep soup creamy and prevent curdling, avoid boiling after adding half-and-half.
- Leftover soup thickens as it cools; add a splash of broth or water when reheating if too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
