Tasty rotisserie chicken gnocchi soup that blends creamy broth, tender chicken, vegetables, herbs, and soft gnocchi for a cozy, satisfying meal.

Scale

2 cups half-and-half (warmed)

3 tbsp unsalted butter

4 cups chicken broth

1/2 to 3/4 cup shredded Parmesan

1/8 tsp fresh nutmeg

1/2 cup dry white wine

1 lb gnocchi

2 cups fresh spinach

1/2 cup sliced celery

1 to 2 tsp fresh thyme

2 garlic cloves minced

1/2 tsp dried Italian herbs

salt to taste

3/4 cup grated carrots

1 tbsp olive oil

1 cup diced yellow onion

2 cups cooked rotisserie chicken

1/4 cup all-purpose flour

fresh ground black pepper

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1. Sauté onion, carrots, and celery in butter and olive oil.

2. Add garlic and cook briefly.

3. Deglaze with wine and reduce.

4. Add flour and cook briefly.

5. Whisk in chicken broth and simmer.

6. Add half-and-half, thyme, and seasoning.

7. Simmer gently.

8. Add gnocchi and cook until tender.

9. Add Parmesan, chicken, and spinach.

10. Adjust seasoning and serve.

For a thicker soup, let it rest for several minutes before serving.

Use chickpeas for a vegetarian version.

Use whole milk and cream if half-and-half is unavailable.