I love how effortlessly this soup comes together with a store-bought rotisserie chicken and simple pantry ingredients. It’s rich and creamy without being too heavy, and the gnocchi gives it a wonderful soft bite that makes it feel indulgent. The fresh veggies and herbs make it wholesome and balanced. Whether I’m serving it for lunch or dinner, it always feels like a warm hug in a bowl. Best of all, it’s ready in just over half an hour—perfect for when I need something quick but comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 rotisserie chicken, shredded
1 bag (16 oz) potato gnocchi
1 medium onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)
Directions
I begin by shredding the rotisserie chicken and setting it aside. Then I dice the onion, slice the carrots and celery, and mince the garlic.
In a large pot, I heat the olive oil over medium heat.
I sauté the onion, carrots, and celery for about 5 minutes until softened.
I stir in the minced garlic and let it cook for another 1–2 minutes, just until it becomes fragrant.
I pour in the chicken broth and bring the mixture to a boil.
Once boiling, I add the potato gnocchi and cook them according to the package instructions, usually 2–3 minutes.
I stir in the shredded rotisserie chicken, followed by the heavy cream.
I season the soup with thyme, parsley, salt, and pepper, giving it all a good stir.
I reduce the heat and let the soup simmer gently for another 5–10 minutes to allow the flavors to meld.
Finally, I ladle the soup into bowls and garnish with fresh parsley if I’m in the mood for a little color and freshness.
Servings and Timing
This recipe makes 6 servings and takes just 15 minutes to prep and 20 minutes to cook, for a total time of 35 minutes. It’s perfect for a quick dinner that feels homemade and comforting.
Variations
Sometimes I like to add a handful of baby spinach or kale during the final simmer for extra greens. When I want a spicier kick, a pinch of red pepper flakes or a dash of hot sauce does the trick. I’ve also used half-and-half instead of heavy cream for a lighter version, and it still turns out creamy and flavorful. If I want a gluten-free version, I swap in gluten-free gnocchi, which works just as well.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop over medium-low heat. If the soup has thickened, I add a splash of broth or cream to loosen it up. I avoid boiling it during reheating so the cream doesn’t break. The gnocchi may absorb more liquid overnight, but I actually love the thicker texture it gets the next day.
FAQs
Can I use uncooked chicken instead of rotisserie?
Yes, I can sauté bite-sized pieces of raw chicken breast or thighs with the vegetables until fully cooked, then continue the recipe as usual.
Can I freeze this soup?
I don’t usually recommend freezing creamy soups with gnocchi, as the texture can change. But if I must, I freeze it before adding the cream and gnocchi, then add those when reheating for the best result.
What kind of gnocchi should I use?
I use shelf-stable potato gnocchi, but fresh or refrigerated gnocchi also works—just adjust the cook time slightly as needed.
Is this soup gluten-free?
Not as written, but I make it gluten-free by using gluten-free gnocchi and thickening the soup with a cornstarch slurry if needed.
How can I make it dairy-free?
I use a dairy-free heavy cream substitute (like oat-based or cashew cream) to keep it creamy without dairy. It still tastes amazing.
Conclusion
Tasty Rotisserie Chicken Gnocchi Soup is one of my go-to comfort meals when I want something warm, creamy, and filling without a lot of fuss. The rotisserie chicken and tender gnocchi make it quick and satisfying, while the simple ingredients give it that homemade taste I crave. It’s a recipe I keep in regular rotation, especially on chilly nights or when I need to feed a hungry crowd fast.
