Chicken Gnocchi Soup

This rotisserie chicken gnocchi soup combines the convenience of store-bought chicken with pillowy gnocchi in a rich, creamy broth that tastes like it simmered all day. The velvety texture and savory flavor profile make this my go-to comfort food for chilly evenings.

I first created this soup when recovering from a winter cold, looking for something more exciting than standard chicken noodle soup. My family now requests it whenever temperatures drop, and I always keep the ingredients on hand for lastminute dinner emergencies.

Ingredients

• Rotisserie chicken provides convenient precooked protein with deep roasted flavor
• Shelfstable gnocchi creates pillowy dumplings that cook directly in the broth
• Half and half creates silky richness without being as heavy as cream
• White wine adds acidity and depth while deglazing all those flavorful browned bits
• Fresh spinach wilts perfectly into the soup adding color and nutrition
• Parmigiano Reggiano brings nutty umami flavor that elevates the entire dish
• Italian herb blend offers balanced seasoning without measuring multiple spices
• Freshly grated nutmeg provides subtle warmth that complements the cream perfectly

Step-by-Step Instructions

Sauté the Vegetables

Cook onion, carrots and celery in butter and olive oil until softened and lightly golden, about 68 minutes. This creates the flavor foundation for the entire soup. The vegetables should be cut uniformly small so they cook evenly and quickly. When you add the garlic, watch carefully as it burns easily. The fragrance will bloom after about 60 seconds, telling you it's ready for the next step.

Deglaze the Pan

Add white wine and scrape vigorously to release the caramelized bits from the pot bottom. These browned bits contain concentrated flavor compounds that will infuse the entire soup. The alcohol cooks off during this stage, leaving only the wine's complex flavor. When the liquid has reduced by about 75 percent, stir in the flour until no white specks remain. This creates a roux that will thicken your soup.

Create the Soup Base

Pour in chicken stock gradually while whisking continuously to prevent lumps. The liquid should thicken slightly within 12 minutes. Add the half and half in a slow stream while stirring to incorporate it smoothly into the broth. The herbs should be stirred in now so their flavor infuses throughout the cooking process. Maintain a gentle simmer never let the soup boil or the dairy may separate.

Cook the Gnocchi and Incorporate Ingredients

Add gnocchi directly to the simmering broth they will absorb flavor as they cook and release starch that further thickens the soup. When they float to the surface, they're done. Stir in the cheese until completely melted before adding chicken and spinach. The residual heat will warm the chicken through and gently wilt the spinach without overcooking either ingredient.

Final Seasoning and Serving

Taste the soup carefully before final seasoning. The cheese adds saltiness, so add additional salt gradually. Freshly ground pepper brightens the flavor, while nutmeg enhances the creamy base with subtle warmth. Serving immediately provides a thinner consistency, while allowing the soup to rest for a few minutes creates a thicker, more stew-like texture as the gnocchi continue to release starch.

Bookmark

The white wine might seem like a minor ingredient, but it creates a depth of flavor that transforms this from a basic cream soup into something special. I discovered this when I once substituted chicken broth and found the soup lacked that certain something. My Italian grandmother would always say a splash of wine in soup is the secret to making people ask for your recipe.

Storage and Reheating

This soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The gnocchi will continue absorbing liquid, creating an even thicker consistency. When reheating, add a splash of chicken broth or milk to reach your desired consistency. Warm it gently over medium-low heat, stirring frequently to prevent scorching the creamy base. While technically freezable, the texture of the gnocchi and cream base changes slightly upon thawing, so I recommend enjoying it fresh or refrigerated.

Customization Options

This recipe welcomes adaptation based on what you have available. Substitute potato gnocchi with cauliflower gnocchi for a lower-carb option. No rotisserie chicken? Use leftover roasted chicken or even quickly poached chicken breasts. The vegetables can be customized to your preferences too try adding mushrooms, bell peppers, or even frozen peas stirred in at the end. For a dairy-free version, substitute the half and half with full-fat coconut milk and use nutritional yeast instead of Parmesan.

Serving Suggestions

While this soup is certainly hearty enough to be a standalone meal, I love pairing it with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. Crusty Italian bread or homemade garlic bread makes the perfect companion for dipping into that creamy broth. For dinner parties, serve smaller portions in cups as a first course before a main entrée. A chilled glass of the same white wine used in the recipe completes the meal beautifully.

Historical Context

This soup is a modern American adaptation of traditional Italian flavors, combining the convenience of rotisserie chicken with the comfort of potato gnocchi. While not an authentic Italian recipe, it draws inspiration from northern Italian cuisine where cream-based soups and potato gnocchi are common. The addition of spinach and the technique of building flavor through sautéed aromatics shows how culinary traditions evolve while maintaining their essence. I like to think of this as the kind of recipe that develops when Italian cooking techniques meet American pragmatism.

Recipe Q&A

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs for fresh. As a general rule, use 1/3 the amount of dried herbs compared to fresh. For this soup, about 1/2 teaspoon of dried thyme would replace the 1-2 teaspoons of fresh thyme leaves.

→ What can I substitute for half-and-half?

You can substitute equal parts whole milk and heavy cream for half-and-half. For a lighter version, use whole milk alone, though the soup won't be as creamy. For dairy-free options, unsweetened coconut milk or cashew cream work well while maintaining the creamy texture.

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead and reheated. The gnocchi will continue to absorb liquid as it sits, so you may need to add more broth when reheating. For best results, consider cooking the gnocchi separately and adding it to individual portions when serving.

→ How can I make this soup thicker?

If you prefer a thicker soup, you can increase the flour to 1/3 cup, let the soup simmer longer uncovered, or add 1-2 tablespoons of cornstarch mixed with cold water. Another option is to puree a portion of the soup and return it to the pot.

→ What can I use instead of rotisserie chicken?

Any cooked chicken will work well in this soup. Try poached chicken breasts, leftover roasted chicken, or even canned chicken in a pinch. For a different flavor profile, cooked Italian sausage or turkey makes an excellent substitute.

→ Can I freeze this soup?

This soup can be frozen, but the texture of the gnocchi and cream-based broth may change slightly upon thawing. For best results, freeze the base without the gnocchi and add freshly cooked gnocchi when reheating. Freeze in airtight containers for up to 3 months.