Chicken Gnocchi Soup Recipe
A creamy, hearty soup made with shredded rotisserie chicken, pillowy gnocchi, and fresh vegetables—all ready in about 35 minutes.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife & cutting board
- Ladle
Ingredients
- 2 cups shredded rotisserie chicken
- 1 package 16 oz potato gnocchi
- 2 tablespoons olive oil or butter
- 1 medium onion finely chopped
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 2 cups fresh spinach leaves
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese optional, for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, and celery; cook 5–6 minutes until softened.
- Stir in garlic, thyme, and Italian seasoning; cook 1 minute.
- Pour in chicken broth, bring to a boil.
- Add gnocchi and cook 2–3 minutes until they float.
- Reduce heat, stir in shredded chicken and cream; simmer 5 minutes.
- Add spinach until wilted.
- Season with salt and pepper; serve with Parmesan.
Notes
For a lighter version, swap cream with milk.
Add mushrooms or peas for more veggies.
Best served fresh; reheating may require extra broth.