Name: Tasty Rotisserie Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 2 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, sliced; 2 tablespoons all-purpose flour; 4 cups chicken broth; 1 cup half-and-half or heavy cream; 16 oz store-bought potato gnocchi; 2 cups shredded rotisserie chicken; 2 cups fresh spinach or baby kale; 1/2 teaspoon dried thyme; Pinch of ground nutmeg (optional); Salt and black pepper, to taste; Fresh parsley or Parmesan, for garnish (optional)

Jump to Recipe·Leave a Review

Tasty Rotisserie Chicken Gnocchi Soup is my go-to when I need something warm, hearty, and satisfying with minimal effort. It’s creamy, loaded with tender rotisserie chicken, pillowy gnocchi, and comforting vegetables — all simmered together in a rich, flavorful broth. It tastes like something that simmered all day, but I pull it together in less than 30 minutes.

Tasty Rotisserie Chicken Gnocchi Soup

Why You’ll Love This Recipe

I love how easy this soup is, thanks to the shortcut of using rotisserie chicken. The gnocchi adds a soft, chewy bite that makes the soup feel more like a meal, and the creamy broth is perfectly seasoned and full of classic flavor. It’s one of those recipes that tastes like comfort in a bowl — and it always gets rave reviews whenever I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, diced
Garlic cloves, minced
Carrots, sliced
Celery, sliced
All-purpose flour
Chicken broth
Half-and-half or heavy cream
Store-bought potato gnocchi
Shredded rotisserie chicken
Fresh spinach or baby kale
Salt and black pepper
Dried thyme
Ground nutmeg (optional, just a pinch)
Fresh parsley or Parmesan (optional for garnish)

Directions

I heat olive oil in a large pot or Dutch oven over medium heat, then sauté the onions, carrots, and celery until soft and fragrant. I stir in the garlic and cook for another minute.
I sprinkle in the flour and stir to coat the vegetables — this helps thicken the soup. I cook it for a minute to get rid of the raw flour taste.
Slowly, I pour in the chicken broth while stirring constantly, then bring the mixture to a gentle simmer.
I add the half-and-half, thyme, nutmeg (if using), and gnocchi. I simmer for about 5–7 minutes, or until the gnocchi floats and is cooked through.
I stir in the shredded rotisserie chicken and spinach. I let everything heat through for another 3–5 minutes, then season with salt and pepper to taste.
I ladle it into bowls and top with chopped parsley or a sprinkle of Parmesan if I want a little extra richness.

Servings and timing

This recipe makes 4 to 6 servings and takes about 10 minutes of prep time and 20 minutes of cook time. It’s perfect for a weeknight dinner or a cozy weekend lunch.

Variations

Sometimes I swap the spinach for kale or Swiss chard for a heartier green. If I want a dairy-free version, I use unsweetened almond milk and skip the flour (or use a cornstarch slurry to thicken). I’ve also added mushrooms or peas for extra veggies, and even a splash of white wine for depth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The gnocchi continues to absorb liquid, so the soup thickens over time — I just add a splash of broth or milk when reheating on the stovetop or in the microwave. I don’t recommend freezing it since the gnocchi can get mushy, but it’s so quick to make fresh, I don’t mind.

FAQs

Can I use frozen gnocchi?

Yes, I often use frozen gnocchi — no need to thaw it. I just add it straight to the simmering broth and cook until it floats.

What kind of rotisserie chicken works best?

I usually use a mix of breast and thigh meat for the best texture and flavor, but any part will work as long as it’s shredded.

Can I make it gluten-free?

Yes. I use gluten-free gnocchi and thicken the soup with a cornstarch slurry instead of flour.

Is this soup spicy?

Not at all — it’s very mild and kid-friendly. If I want some heat, I add a pinch of crushed red pepper flakes.

Can I use milk instead of cream?

Yes, I sometimes use whole milk or even evaporated milk. It won’t be quite as rich but still delicious.

Conclusion

Tasty Rotisserie Chicken Gnocchi Soup is everything I want in a one-pot meal: creamy, filling, and incredibly easy to make. It’s the kind of comforting soup I keep in rotation all fall and winter long — though honestly, I’d eat it any time of year. With just a few simple ingredients, I get a bowl full of flavor that feels like a warm hug.