Creamy Chicken Gnocchi Soup
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium onion
diced, about 1½ cups
- 2 medium carrots
peeled and diced into ¼-inch cubes, about 1½ cups
- 2 celery stalks
diced into ¼-inch pieces
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
plus more for serving
- 4 cloves garlic
finely chopped
- 2 springs rosemary
leaves finely chopped, about 1 Tbsp
- 2 tsp thyme leaves
- ½ tsp curry powder
- ¼ cup all-purpose flour
- 4 cups reduced-sodium chicken broth
- 2 cups shredded rotisserie chicken
white meat only
- 1 Parmesan rind
optional
- 16 oz dried potato gnocchi
1lb
- 5 oz fresh baby spinach
- 1 cup whole milk
or coconut milk
- ¼ cup Parmigiano Reggiano
freshly shaved, for serving
- Baguette
for serving
Directions
- 1
Make the broth. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot over medium-high heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, then season with ½ tsp Kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add 4 cloves chopped garlic, 1 Tbsp chopped rosemary, 2 tsp fresh thyme leaves, and ½ tsp curry powder, then cook about 1 minute more.
- 2
Reduce the heat to medium. Add ¼ cup flour. Cook, stirring constantly, until the flour has absorbed all the liquid, about 1-2 minutes.
- 3
Whisk in 4 cups chicken broth. Continue to stir until the flour has fully dissolved and no lumps remain. Add 2 cups of shredded rotisserie chicken and a Parmesan rind (if using). Simmer for 10-15 minutes.
- 4
Add the Gnocchi. Carefully lower 16oz potato gnocchi into the soup along with 5oz baby spinach and 1 cup of milk. Stir well, then cook for 3-5 minutes, or until the gnocchi begin to float to the top. Taste, adjust seasoning as needed (often I’ll add at least another ½ tsp Kosher salt), then serve immediately with freshly shaved Parmesan, lots of cracked black pepper, and baguette.
Creamy Chicken Gnocchi Soup
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Ratings & Reviews
Based on 15 ratings
Rating Breakdown
About this Recipe
Craving a bowl of warmth and comfort on a chilly evening? This Creamy Chicken Gnocchi Soup is your answer, offering a deeply satisfying and hearty meal that feels like a hug in a bowl. Made effortlessly with convenient rotisserie chicken, it brings a restaurant-quality experience right to your kitchen.
What sets this Creamy Chicken Gnocchi Soup apart is its remarkable balance—it's wonderfully creamy without being overly rich, boasting a fresh, vibrant taste from an abundance of fresh spinach, sautéed vegetables, and aromatic herbs. The ingenious addition of a tiny amount of curry powder is the unexpected secret, subtly enhancing the soup's depth without overpowering its classic comfort. The use of pre-cooked rotisserie chicken also streamlines your cooking, making a gourmet-tasting meal accessible on any weeknight.
Prepare for a truly comforting experience with every spoonful. You'll find tender potato gnocchi swimming in a velvety broth, perfectly complemented by succulent shreds of white meat rotisserie chicken. Each bite is brightened by wilted baby spinach and the gentle sweetness of diced carrots and celery. The fragrant notes of rosemary and thyme mingle beautifully, creating an aroma that will fill your home. This soup delivers a savory, creamy flavor profile with a delightful herbaceous lift, making it a wholesome and fulfilling dish.
While delicious as written, you can easily adapt this creamy soup to suit your pantry or preferences. For a dairy-free option that still delivers on richness, swap the whole milk for coconut milk.
This Creamy Chicken Gnocchi Soup is perfect for a cozy dinner at home, especially on cooler days. Serve it alongside a crusty baguette for dipping and a simple green salad to complete a truly satisfying and wholesome meal. Don't forget a generous sprinkle of freshly shaved Parmigiano Reggiano and a dash of black pepper for that final touch.