Name: Tasty Rotisserie Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon olive oil; 1 cup chopped yellow onion; ¾ cup shredded or julienned carrots; ½ cup diced celery; 2–3 cloves garlic, minced; ¼ cup all‑purpose flour; 4 cups chicken broth or stock; 2 cups half‑and‑half (or a mix of milk + cream); 1 to 2 teaspoons chopped fresh thyme (or ½ tsp dried); ½ teaspoon Italian seasoning; 1 pound (about 450 g) potato gnocchi (refrigerated or shelf‑stable); 2 to 3 cups shredded rotisserie chicken; 2 cups baby spinach leaves; ⅛ teaspoon ground nutmeg (optional); Salt and freshly ground black pepper; Grated Parmesan cheese, for serving

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This is a cozy, creamy soup where juicy rotisserie chicken, tender potato gnocchi, vegetables, and spinach come together in a flavorful broth. It’s perfect for weeknight dinners when I want something both comforting and quick.

Why I’ll Love This Recipe

I love this soup because it turns leftover rotisserie chicken into something special. I don’t have to fuss with cooking raw chicken. Yet the result feels hearty and satisfying. The gnocchi absorb just enough broth to thicken naturally, and the spinach adds freshness. It’s a one‑pot meal that still feels gourmet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup chopped yellow onion
¾ cup shredded or julienned carrots
½ cup diced celery
2–3 cloves garlic, minced
¼ cup all‑purpose flour
4 cups chicken broth or stock
2 cups half‑and‑half (or a mix of milk + cream)
1 to 2 teaspoons chopped fresh thyme (or ½ teaspoon dried)
½ teaspoon Italian seasoning
1 pound (about 450 g) potato gnocchi (refrigerated or shelf‑stable)
2 to 3 cups shredded rotisserie chicken
2 cups baby spinach leaves
⅛ teaspoon ground nutmeg (optional)
Salt and freshly ground black pepper
Grated Parmesan cheese, for serving

directions

In a large pot or Dutch oven, melt butter together with olive oil over medium heat.
Add onion, carrots, and celery. Season lightly with salt and pepper. Sauté until vegetables are softened, about 5–8 minutes.
Add garlic and cook for another minute, stirring, until fragrant (be careful not to burn).
Sprinkle in the flour and stir well to coat the vegetables. Let cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, making sure to smooth out any lumps. Then stir in the half‑and‑half.
Add thyme and Italian seasoning. Bring the mixture to a gentle simmer (not a rapid boil).
Add the gnocchi and let simmer for about 3–5 minutes, until the gnocchi float and are cooked through.
Stir in the shredded rotisserie chicken and spinach. Let simmer 1–2 more minutes until chicken is warmed through and spinach wilts.
Taste and adjust seasoning with salt, pepper, and nutmeg (if using).
Serve hot, sprinkled with grated Parmesan cheese.

Servings and timing

Servings: about 6 bowls
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use half milk + half cream instead of full half‑and‑half for a lighter version.
Swap in ricotta gnocchi or sweet potato gnocchi for variation (but monitor cooking time).
Add red pepper flakes for a slight kick.
Stir in frozen peas or corn toward the end for extra veggies.
Use kale instead of spinach, but give kale a little more time to soften.

storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezing: Cream‑based soups don’t always freeze well (they may separate or turn gritty). If you do freeze, do so before adding spinach or gnocchi; reheat gently and add those fresh later.
Reheating: Gently warm on the stove over low heat, stirring frequently to prevent scalding. If it’s too thick, thin with a splash of broth or milk. In a microwave, heat in short intervals and stir between each.

FAQs

What type of gnocchi works best?

I prefer potato gnocchi from the refrigerated or shelf‑stable section. They hold up better in soup than very light or delicate types, which can become mushy.

Can I use leftover chicken other than rotisserie?

Absolutely. You can use any cooked, shredded or diced chicken (leftover roast, boiled, grilled). Rotisserie chicken just saves time and adds flavor.

Can I skip the half‑and‑half and use milk?

You can, but the soup will be less creamy. If you use milk, consider adding a little cream or reducing part of the broth to maintain richness.

How do I prevent the soup from getting too thick?

Gnocchi absorb liquid over time. If it thickens too much, just stir in extra broth, milk, or water before serving. Also, serve soon after cooking for the ideal consistency.

Can I make this in a slow cooker?

Yes. Sauté the veggies first, then add broth, seasonings, and chicken. Cook on low for 3–4 hours. Add gnocchi and spinach in the last 30 minutes so they don’t overcook.

Conclusion

I find this Tasty Rotisserie Chicken Gnocchi Soup to be a perfect balance of ease and flavor. It turns simple ingredients into a comforting, almost restaurant‑style dish with minimal effort. Whether I’m cooking on a busy weeknight or looking for something cozy for a cold evening, this is a go‑to in my kitchen. Let me know if you’d like me to format this into a printable recipe card or adjust for dietary preferences!

Tasty Rotisserie Chicken Gnocchi Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 bowls
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Lactose

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Description

A cozy, creamy soup made with juicy rotisserie chicken, potato gnocchi, vegetables, and spinach in a flavorful broth—perfect for quick, comforting weeknight meals.

Instructions

In a large pot or Dutch oven, melt butter together with olive oil over medium heat.
Add onion, carrots, and celery. Season lightly with salt and pepper. Sauté until vegetables are softened, about 5–8 minutes.
Add garlic and cook for another minute, stirring, until fragrant.
Sprinkle in the flour and stir well to coat the vegetables. Let cook for 1–2 minutes.
Gradually whisk in the chicken broth, smoothing out any lumps. Stir in the half‑and‑half.
Add thyme and Italian seasoning. Bring the mixture to a gentle simmer.
Add the gnocchi and simmer for 3–5 minutes, until they float and are cooked through.
Stir in the shredded rotisserie chicken and spinach. Simmer 1–2 more minutes until warmed through and spinach wilts.
Taste and adjust seasoning with salt, pepper, and nutmeg if using.
Serve hot, sprinkled with grated Parmesan cheese.

Notes

Use half milk + half cream instead of full half‑and‑half for a lighter version.
Swap in ricotta or sweet potato gnocchi for variation; adjust cooking time accordingly.
Add red pepper flakes for heat or toss in frozen peas/corn for more veggies.
Kale can be used instead of spinach; simmer longer to soften.
To freeze, do so before adding gnocchi or spinach; add fresh upon reheating.