Tasty Rotisserie Chicken Gnocchi Soup A creamy, comforting bowl of goodness filled with tender rotisserie chicken, soft pillowy gnocchi, and a rich, flavorful broth. I find it perfect for those nights when I want something cozy, hearty, and ready in under 40 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 rotisserie chicken, shredded
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream
1 package (16 oz) gnocchi
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
In a large pot, I heat olive oil over medium heat. I add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften.
I add the minced garlic and cook for another minute until it becomes fragrant.
I pour in the chicken broth and bring it to a simmer, letting it cook for about 10 minutes so the flavors can blend.
I stir in the shredded rotisserie chicken, heavy cream, thyme, rosemary, salt, and pepper.
Once the soup is gently simmering again, I add the gnocchi and cook according to the package instructions, usually about 2-3 minutes, until they float to the top.
I taste and adjust seasoning as needed, then serve hot with a sprinkle of fresh parsley.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories: 450 kcal per serving
Variations
I sometimes add fresh spinach or kale in the last few minutes of cooking for extra greens. If I want a lighter version, I swap the heavy cream for half-and-half or even evaporated milk. For a little heat, I sprinkle in some crushed red pepper flakes. If I’m out of gnocchi, small pasta shapes like orecchiette or mini shells work well too.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of broth or cream if the soup thickens too much. I avoid boiling it after reheating to keep the gnocchi from getting too soft.
FAQs
Can I make this soup ahead of time?
Yes, I can prepare the soup up to the point before adding the gnocchi. When I’m ready to serve, I reheat the soup and cook the gnocchi fresh so it keeps the perfect texture.
Can I freeze this soup?
I don’t recommend freezing with gnocchi in it because it can turn mushy. If I want to freeze it, I leave out the gnocchi and add it fresh after thawing and reheating.
What can I use instead of rotisserie chicken?
I sometimes use leftover roasted chicken, poached chicken breasts, or even turkey. Any cooked, shredded poultry works well.
How do I make this soup thicker?
If I want a thicker soup, I whisk a tablespoon of cornstarch into a little cold cream and stir it into the soup while it’s simmering.
Can I make it dairy-free?
Yes, I replace the heavy cream with full-fat coconut milk and ensure my gnocchi is dairy-free. The flavor will be slightly different but still delicious.
Conclusion
I love making this rotisserie chicken gnocchi soup when I’m craving comfort without spending hours in the kitchen. It’s rich, satisfying, and endlessly adaptable, making it one of my go-to recipes during the colder months—or any time I need a bowl of something warm and hearty.
📖 Recipe:
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Tasty Rotisserie Chicken Gnocchi Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Halal
Description
A creamy, comforting soup made with tender rotisserie chicken, pillowy gnocchi, and a rich, flavorful broth—ready in just 35 minutes and perfect for cozy weeknight dinners.
Ingredients
1 rotisserie chicken, shredded
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream
1 package (16 oz) gnocchi
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until vegetables begin to soften.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, bring to a simmer, and cook for 10 minutes to blend the flavors.
- Stir in shredded rotisserie chicken, heavy cream, thyme, rosemary, salt, and pepper.
- Once the soup is gently simmering, add the gnocchi and cook according to package instructions (about 2-3 minutes) until they float to the top.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
Add fresh spinach or kale during the last few minutes of cooking for extra greens.
Swap heavy cream with half-and-half or evaporated milk for a lighter version.
Add crushed red pepper flakes for heat.
Use small pasta shapes like orecchiette or mini shells if out of gnocchi.
Store leftovers in the refrigerator for up to 3 days and reheat gently.
To make ahead, prepare the soup without gnocchi and cook gnocchi fresh before serving.
For freezing, leave out the gnocchi and add it after thawing and reheating.
For a thicker soup, stir in a cornstarch slurry while simmering.
For a dairy-free version, use full-fat coconut milk and dairy-free gnocchi.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 110mg
