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Rotisserie Chicken Gnocchi Soup

A comforting and hearty dish with creamy broth, fluffy gnocchi, and tender pieces of rotisserie chicken and vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
For the Soup
  • 6 cups chicken broth (halal)
  • 1 cup heavy cream Can be substituted with coconut milk for a dairy-free option.
  • 1 pound gnocchi (store-bought) Ensure not to overcook.
  • 2 cups rotisserie chicken, shredded You can replace with shredded turkey or any halal meat.
  • 2 cups fresh spinach, chopped
  • Fresh parsley for garnish Adds flavor and color.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Add the diced carrots and celery. Stir in the dried thyme, oregano, salt, and pepper. Cook for about 5-7 minutes, until the vegetables begin to soften.
  3. Carefully add the chicken broth to the pot, bringing it to a gentle boil. Once boiling, lower the heat and let it simmer for about 10 minutes.
  4. Stir in the heavy cream, followed by the gnocchi. Cook for about 3 to 4 minutes or until the gnocchi float to the surface.
  5. Gently fold in the shredded rotisserie chicken and fresh spinach. Allow to simmer for another 3-5 minutes.
  6. Ladle the soup into bowls and sprinkle with freshly chopped parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat on stovetop over low heat, adding a splash of broth if necessary.