There's something truly special about a bowl of soup that feels like a warm hug from the inside out. This Chicken Gnocchi Soup is exactly that—a creamy, dreamy, and deeply satisfying dish that manages to be both comforting and incredibly easy to make. Honestly, it’s the kind of meal that makes a busy weeknight feel a little more luxurious.
With the clever use of a rotisserie chicken, you can have this stunning soup on the table in less than thirty minutes. It’s a beautiful combination of soft potato gnocchi, tender vegetables, and hearty chicken, all swimming in a silky, herb-infused broth. Many folks say it gives that famous restaurant version a real run for its money, and honestly, they might be right.
If you've never encountered them before, gnocchi (pronounced nyoh-kee) are delightful little Italian dumplings. They're typically made from potato, flour, and egg, resulting in a uniquely soft and pillowy texture that’s completely different from traditional pasta. Think of them as tiny, edible clouds that happily soak up the flavors of whatever they're cooked with.
You can usually find them in a few places at the grocery store: the refrigerated section with fresh pasta, the frozen food aisle, or shelved with the dried pasta. Each type has its own little quirks, but they all lead to one delicious destination.
Let's be real, some nights you just don't have the energy for a complicated cooking project. This soup gets it. By starting with a pre-cooked rotisserie chicken, you skip the most time-consuming step entirely. All that's left is a bit of chopping and stirring, and before you know it, dinner is ready.
It’s also one of those wonderfully adaptable recipes. Not a fan of spinach? Swap in kale. Don't have fresh thyme? Dried works in a pinch. This forgiving nature is what makes it a reliable favorite you can tweak to your heart's content.
Gathering your ingredients is the first step to soup success. Here’s everything you’ll need:
Start by melting the butter in a large pot or Dutch oven over medium heat. You'll want to use a heavy-bottomed pot if you have one, as it distributes heat evenly and prevents scorching. Once the butter is foaming, add your chopped onion, celery, and carrots.
Cook these aromatics, stirring occasionally, until they become tender and the onion turns translucent. This usually takes about seven or eight minutes, and the smell that fills your kitchen will be absolutely incredible. It’s the sound of a good meal coming together.
Now, reduce the heat to low and add the minced garlic. Stir it constantly for about one minute; you just want to wake up its flavor, not burn it. Next, sprinkle the flour evenly over the vegetable mixture.
Keep stirring and cooking for another two minutes. This crucial step cooks out the raw, pasty taste of the flour and will help create a beautifully thickened soup later on. It might look a bit pasty at this stage, but don't worry, that's exactly what you want.
Slowly, and we mean slowly, stir in the half and half and the chicken broth. The best method is to alternate between the two, adding a little of each at a time while stirring continuously. This prevents the flour from clumping up and ensures a perfectly smooth, lump-free soup.
Bring the entire mixture to a gentle boil, then reduce the heat to let it simmer. You'll notice it start to thicken up nicely as it simmers, becoming rich and velvety. This is the foundation of your soup, and it’s worth the patience.
Once the soup has thickened, it's time for the main players. Stir in the fresh thyme, the cooked chicken, and all of the potato gnocchi. Let this simmer for about five minutes—just long enough for the gnocchi to cook through and become tender.
Those little dumplings will float to the top when they're done, which is a handy little signal. Be careful not to overcook them at this stage, as they can become mushy if boiled for too long.
Finally, stir in the fresh baby spinach, a pinch of red pepper flakes for a subtle kick, and season generously with salt and fresh ground black pepper. The spinach will wilt almost instantly in the hot broth, adding a vibrant pop of green and a lovely nutritional boost.
Give it one last taste and adjust the seasoning if needed. Then, ladle it into bowls and serve it immediately. You've just created a restaurant-worthy meal in your own kitchen, and frankly, it smells amazing.
While all gnocchi will work, there is a noticeable difference in texture and taste. For the best results, seek out fresh gnocchi from the refrigerator section of your store, or use a frozen variety. These options typically have fewer preservatives and a more delicate, authentic potato flavor that really shines in the soup.
If you do use the shelf-stable, dried gnocchi, just know your soup will still be delicious. The texture might be a tad chewier, but it's a perfectly good substitute. And a quick tip: if you're using frozen gnocchi, add them directly to the soup while they're still frozen—no need to thaw.
A rotisserie chicken is your ultimate shortcut here. They are flavorful, incredibly convenient, and you can use both the white and dark meat for a more complex taste. Shred or dice the chicken while it's still slightly warm for the easiest results.
Take a moment to chop your onions, celery, and carrots into small, uniform pieces. This isn't just for looks; smaller pieces cook faster and more evenly, which is key for a quick-cooking soup. You'll get that tender, sweet vegetable base in no time at all.
Don't be afraid to play with the herbs. While fresh thyme is wonderful, chopped rosemary, parsley, or basil can each bring their own unique personality to the soup. If you're using dried herbs, remember the general rule is one-third the amount of fresh, since their flavor is more concentrated.
When it comes to the spinach, baby spinach is ideal because the leaves are tender and the stems are small. If you're using mature spinach with larger stems, just give it a rough chop and remove any tough, stringy stems before adding it to the pot.
The beauty of this recipe is its flexibility. For a richer soup, you could use heavy cream instead of half and half. If you're looking for a lighter version, whole milk will work, though the soup will be a little less creamy. You can even add a sprinkle of grated Parmesan cheese at the end for a salty, umami kick.
Feel free to experiment with the vegetables, too. Diced zucchini, mushrooms, or even a handful of corn would be delightful additions. This soup is a fantastic canvas for whatever you have in your fridge that needs using up.
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. When you're ready for round two, reheat it gently on the stovetop over low heat, stirring occasionally. You can also use the microwave, but use a reduced power setting to prevent the dairy from separating.
Yes, you can freeze this soup, though creamy soups can sometimes change in texture. To freeze, let the soup cool completely first, then ladle it into sturdy freezer bags or containers. It will keep for up to three months. Thaw it overnight in the refrigerator before reheating it slowly and gently on the stovetop.
This fabulous Chicken Gnocchi Soup is more than just a recipe; it's a reliable, quick, and deeply comforting solution for your busy family. Put the ingredients on your shopping list, grab a big bowl, and get ready. You will not be disappointed.
Chicken Gnocchi Soup is an easy, super delicious soup that comes together in less than thirty minutes with the addition of rotisserie chicken. It combines gnocchi, onions, celery, carrots, spinach, and chicken into a creamy broth. It is one of our favorites, and this recipe is just as good or if not better than Olive Garden’s recipe.
Servings 6
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.