Rotisserie Chicken Gnocchi Soup
A quick and comforting soup featuring tender gnocchi and rotisserie chicken, perfect for chilly weeknights.
Ingredients
Main ingredients
- 1 whole rotisserie chicken, shredded (white and dark meat mixed)
- 1 package gnocchi (store-bought; potato gnocchi)
- 4 cups chicken broth (low-sodium recommended)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and thyme and cook for about 30–60 seconds until fragrant.
- Add the shredded rotisserie chicken and pour in the chicken broth. Bring the mixture to a gentle simmer. Taste and adjust salt and pepper.
- Add the gnocchi to the simmering broth. Cook according to the package instructions — usually 2–4 minutes — until the gnocchi float and are tender. Stir occasionally to prevent sticking.
- Once the gnocchi are cooked, stir in the fresh spinach until wilted, about 1 minute.
- Give the soup one last taste and adjust seasoning as needed. Serve warm.
Notes
Ladle into warmed bowls and finish with a drizzle of extra-virgin olive oil, cracked black pepper, and grated Parmesan if desired. For a thicker broth, mash a few gnocchi against the side of the pot to release starch.