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.
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
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
