Rotisserie Chicken Gnocchi Soup

Turn your leftover rotisserie chicken into a rich and creamy gnocchi soup in just 30 minutes! Perfect for a busy fall or winter night.

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Unsalted butter Olive oil Carrots Celery Dry white wine Potato gnocchi Parmigiano Reggiano Chicken breast

Let's Make Rotisserie Chicken Gnocchi Soup

Heat butter and olive oil in a large, heavy bottomed pot until foaming subsides.

Sauté onion, carrots, and celery with 1/4 tsp salt and 1/2 teaspoon pepper until softened and just starting to brown. Add garlic and cook for 1 minute, until fragrant.

Deglaze the pan with the wine and simmer until almost all of the liquid is evaporated, 2-3 minutes. Stir in flour and cook for 1-2 minutes.

Gradually whisk in chicken stock and simmer to thicken slightly. Whisk in half and half, thyme, and Italian seasoning. Bring to a simmer (not a rolling boil), stirring or whisking.

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