Chicken Gnocchi Soup
Creamy Chicken gnocchi Soup is the perfect soup to make for those chilly days. Not to mention it’s super easy to make, I took the easy way out and used a rotisserie chicken but by all means if you have extra time cook your own chicken.
——Ingredients——
1 rotisserie chicken diced small or shredded
4 tablespoons unsalted butter
1 medium onion diced
3 carrots peeled and diced
3 celery stalks diced
4 cloves garlic minced
2 teaspoons chicken bouillon powder
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/4 cup flour
4 cups chicken stock or broth
1 tablespoon fresh thyme
1 cup heavy cream
1 cup milk
1 package potato gnocchi (16oz)
1/2 cup grated Parmesan cheese
1 pound spinach
1. Melt butter in a large Dutch oven or pot. Add in onions, carrots, celery and sauté for about 5 minutes. Add in the garlic and seasonings and stir until fragrant for about 1 minute.
2. Sprinkle in the flour and stir to combine. Cook for 2 minutes, until the flour begins to turn a golden color.
3. Add in the chicken stock and give it a quick stir. Add in the fresh thyme and chicken, give it a quick stir again, cover and let come to a boil.
4. Next add in the heavy cream, milk, gnocchi and stir. Boil for about 5-10 minutes stirring frequently, until the gnocchi floats to the top. The soup should start to thicken up.
5. Lastly reduce the heat to low and add in the grated Parmesan cheese and spinach. Simmer until spinach is wilted, about 1 minute. Serve with more grated Parmesan cheese on top and enjoy!
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As someone who loves a warm, comforting meal but doesn't always have hours to spend in the kitchen, this Easy Rotisserie Chicken Gnocchi Soup has become my absolute go-to. It's truly a game-changer for busy weeknights when you still want something homemade and delicious. Using a rotisserie chicken isn't just a shortcut; it adds an incredible depth of flavor that's hard to achieve with plain cooked chicken, infusing the broth with that rich, roasted taste right from the start. After making this soup countless times, I've picked up a few extra tips and tricks that I love sharing. If you don't have a rotisserie chicken on hand, you can absolutely cook and shred your own chicken breast or thighs – just season them well before cooking to build up that flavor. For an even richer, slightly smoky taste, I sometimes add a pinch of smoked paprika along with the regular paprika. And if you're a fan of greens, feel free to swap out or add kale in addition to the spinach; just make sure to add it a bit earlier than the spinach, letting it wilt down more thoroughly. Speaking of gnocchi, while potato gnocchi is fantastic, don't be afraid to experiment! If you're feeling adventurous, homemade gnocchi can elevate this soup even further, but the store-bought variety works perfectly for ease. I've also found that adding a bay leaf during the simmering stage, and removing it before serving, can really enhance the aromatic complexity of the broth. And for those who love a bit of heat, a tiny pinch of red pepper flakes can give this creamy soup a wonderful, subtle kick. This soup is also incredibly versatile when it comes to serving. While it's perfect on its own, a crusty piece of bread for dipping is heavenly, especially for soaking up all that creamy goodness. A fresh side salad can also balance out the richness beautifully. It's also a fantastic make-ahead meal; the flavors tend to meld even more overnight. Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, you might need to add a splash of milk or chicken stock to restore its creamy consistency, as the gnocchi can absorb some liquid. Trust me, once you try this recipe, it'll be a staple in your rotation too!
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