Chicken Gnocchi Soup

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I first tried this Chicken Gnocchi Soup on a rainy weeknight and it instantly became the kind of comfort food I reach for when I want something easy, creamy, and a little unexpected. The pillowy gnocchi lifts the soup from ordinary to cozy-delicious, and using a rotisserie chicken keeps the prep stress-free. If you like silky broths with tender chicken and bright greens, this hits the spot—and if you want a slightly different take, there’s another version of this soup that focuses on a lighter broth.

What makes this recipe special

This soup pairs quick convenience with restaurant-style indulgence. Ready-made gnocchi and a store-bought rotisserie chicken speed things up, while heavy cream and simmered chicken broth give the mouthfeel of a slow-cooked chowder. It’s weeknight-friendly but also cozy enough for a casual dinner with friends.

“The gnocchi gives the soup a pillowy finish—comfort in a bowl with minimal hands-on time.” — a happy home cook

Why try it:

• Fast: about 25–30 minutes from start to finish.
• Budget-friendly: one rotisserie chicken feeds multiple meals.
• Kid-approved: soft gnocchi and mild flavors are crowd-pleasers.
• Flexible: easy to lighten up or make dairy-free with small swaps.

How this recipe comes together

Step-by-step overview before you start so nothing surprises you:

1. Prep your vegetables and shred the rotisserie chicken.
2. Sauté aromatics (onion, celery, carrots) until softened.
3. Add chicken broth and simmer to meld flavors.
4. Stir in gnocchi and cook until tender.
5. Finish with shredded chicken, spinach, and heavy cream, then season.

This structure keeps the gnocchi from getting gummy and ensures the chicken stays moist.

What you’ll need

• 1 package gnocchi (These little dumplings give the soup a delightful texture.) — potato gnocchi works best; fresh or refrigerated is ideal.
• 1 rotisserie chicken, shredded (Juicy and packed with flavor.) — about 3–4 cups shredded.
• 1 onion, diced (Adds sweetness and depth.)
• 2 stalks celery, diced (Brings in freshness.)
• 2 carrots, diced (Brighten up the dish.)
• 2 cups spinach (Gives vibrant color and healthiness.) — baby spinach wilts quickly.
• 4 cups chicken broth (Use low-sodium for better control of salt.)
• 1 cup heavy cream (Adds richness and creaminess.) — substitute half-and-half for lighter soup or coconut milk for dairy-free.
• Salt and pepper to taste (For seasoning.)
• Olive oil (Just a drizzle for sautéing.)

Tip: If you want to swap starches, small pasta like mini shells or orzo will work, but adjust cooking time and expect a slightly different texture. For measurements and pantry swaps, this guide is helpful: measurements and pantry swaps.

Step-by-step instructions

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Preparation

1. Pull the meat off the rotisserie chicken and shred it into bite-sized pieces. Set aside.
2. Dice the onion, celery, and carrots so they cook evenly.
3. Rinse spinach if needed and pat dry.

Cooking

1. Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil.
2. Add the diced onion, celery, and carrots. Sauté 5–7 minutes until softened and the onion is translucent.
3. Pour in 4 cups of chicken broth. Bring to a gentle simmer and let the vegetables cook another 5 minutes so flavors meld.
4. Add the gnocchi to the simmering broth. Cook according to package directions—typically 2–4 minutes—until they float and are tender.
5. Stir in the shredded rotisserie chicken and 2 cups spinach. Cook 1–2 minutes until the spinach wilts and the chicken is heated through.
6. Reduce heat to low and stir in 1 cup heavy cream. Warm gently—do not boil—about 2–3 minutes. Taste and season with salt and pepper.
7. Serve immediately, spooning gnocchi and chicken into bowls and ladling hot broth over top.

If you prefer visual steps, this version includes a photo guide that may help: step-by-step pictures.

Best ways to enjoy it

• Pair with crusty garlic bread or a warm baguette to soak up the creamy broth.
• A crisp green salad with a lemon vinaigrette cuts the richness nicely.
• For a heartier meal, serve with roasted vegetables or a slice of cheesy focaccia.
• Finish with a little freshly grated Parmesan and a crack of black pepper for an elevated touch.

For plating: use shallow bowls so the gnocchi sits on top and the broth pools around it—this makes each spoonful a mix of solids and liquid.

Storage and reheating tips

• Refrigerate: Cool the soup to room temperature and store in airtight containers within 2 hours. Use within 3–4 days.
• Freezing: Gnocchi can become soft after freezing. For best results, freeze the soup without the gnocchi, then cook fresh gnocchi when you reheat. If you freeze the complete soup, expect some texture change.
• Reheating: Warm gently on the stovetop over low heat. Add a splash of broth if the soup thickened. Avoid boiling after adding cream to prevent splitting.
• Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Don’t overcook gnocchi. They’re ready when they float and feel tender, usually 2–4 minutes.
• Use low-sodium broth so you can control final seasoning.
• If your soup tastes flat after adding cream, a squeeze of lemon brightens it without making it sour.
• For silkier texture, whisk the cream with a ladle of hot broth before stirring into the pot—this tempers it and reduces risk of curdling.
• Make it ahead: prepare the base (broth + vegetables + chicken) and store chilled. Add gnocchi and cream just before reheating and serving.

Creative twists

• Dairy-free: swap heavy cream for unsweetened coconut milk and use olive oil instead of butter.
• Herb-forward: stir in a tablespoon of chopped fresh thyme or tarragon at the end.
• Spicy: add a pinch of red pepper flakes with the onions for a gentle kick.
• Mushroom addition: sauté sliced cremini mushrooms with the onions for an earthier soup.
• Vegetarian: replace chicken with white beans and use vegetable broth; add extra spinach or kale.

Your questions answered

Q: How long does this take to make?
A: About 25–30 minutes total: 10 minutes prep and 15–20 minutes cooking. Using a rotisserie chicken speeds things along.

Q: Can I use frozen gnocchi?
A: Yes—add frozen gnocchi directly to the simmering broth and allow an extra 1–2 minutes of cook time. Watch for stickiness; stir gently.

Q: Will the cream separate if I boil it?
A: Heavy cream is stable, but prolonged boiling can cause separation. Stir in cream off the heat or on low and warm to avoid curdling.

Q: Can I meal-prep this?
A: Prep the shredded chicken and diced vegetables in advance. Store separately and assemble within 3–4 days. Freeze leftovers without gnocchi for best texture.

Conclusion

If you want a rich, comforting soup that comes together quickly, this Chicken Gnocchi Soup is a reliable go-to. For an Olive Garden–inspired, copycat take on this comforting classic, see Olive Garden Chicken Gnocchi Soup – Creme De La Crumb. For a cozy, homestyle version with helpful notes, check out Chicken Gnocchi Soup – The Cozy Cook. If you’re looking for a very creamy, visually stunning riff, this creamy variation is worth a look: Creamy Gnocchi Chicken Soup. – Half Baked Harvest.