Rotisserie Chicken Gnocchi Soup

Name: Rotisserie Chicken Gnocchi Soup
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 1 cup diced yellow onion; 3/4 cup grated carrots; 1/2 cup thinly sliced or chopped celery; 2 large garlic cloves, minced; 1/2 cup dry white wine; 1/4 cup all purpose flour; 4 cups chicken broth or stock; 2 cups half and half; 1-2 teaspoons fresh thyme; 1/2 teaspoons dried Italian herb blend; 1 pound gnocchi; 1/2 to 3/4 cup shredded Parmigiano Reggiano; 2 cups cooked rotisserie chicken, shredded; 2 cups fresh spinach, roughly chopped; 1/8 teaspoon freshly grated nutmeg (optional)

5 steps

A cozy, creamy soup perfect for fall, with rotisserie chicken, gnocchi, and fresh spinach, brought to life with a hint of nutmeg and classic Italian herbs.

Updated at: Sat, 25 Oct 2025 17:52:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories493.8 kcal (25%)

Total Fat25.7 g (37%)

Carbs38.6 g (15%)

Sugars6.7 g (7%)

Protein21.1 g (42%)

Sodium1237.3 mg (62%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonsunsalted butter

1 tablespoonextra virgin olive oil

1 cupyellow onion

diced

¾ cupcarrots

grated

½ cupcelery

thinly sliced or chopped

2garlic cloves

large, minced

½ cupdry white wine

¼ cupall purpose flour

4 cupschicken broth

or stock

2 cupshalf and half

1 teaspoonsfresh thyme

½ teaspoonsdried Italian herb blend

1 poundgnocchi

½ cupParmigiano Reggiano

shredded

2 cupsrotisserie chicken

cooked, shredded

2 cupsfresh spinach

roughly chopped

⅛ teaspoonnutmeg

freshly grated, optional

Instructions

Step 1

Saute the vegetables in a large, heavy-bottomed pot, heat butter and oil until the foaming subsides. Add chopped onion, carrots, and celery followed by 1/4 teaspoon of salt. Saute vegetables until they are softened. Add minced garlic and cook for 1 minute.

Step 2

Pour in wine to deglaze the pan, stirring to release any browned bits. Simmer until almost all the wine has evaporated (2-3 minutes). Stir in flour and let cook 1-2 minutes, ensuring it is incorporated with the vegetables and wine reduction.

Step 3

Once thickened, whisk in half and half, followed by thyme and Italian seasoning. Bring mixture to a gentle simmer, avoiding a boil, and continue stirring to ensure it is well combined.

Step 4

Add gnocchi to the pot and let simmer 3-5 minutes. Stir in parmesan cheese, shredded chicken, and fresh spinach. Simmer 2-3 minutes until chicken is heated through and spinach is wilted.

Step 5

Season to taste with a pinch of nutmeg and adjust salt and pepper as needed.