Description
A warm and comforting soup made with shredded rotisserie chicken, soft gnocchi, and fresh spinach, ready in just 30 minutes.
Ingredients
- 1 rotisserie chicken, shredded (remove skin and bones)
- 1 package gnocchi (store-bought)
- 4 cups chicken broth
- 2 cups baby spinach
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil (for sautéing)
- Parmesan cheese for serving (optional)
Instructions
- Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring the pot to a boil.
- Add the gnocchi to the boiling broth. Cook according to the package directions; they’re done when they float to the top.
- Stir in the shredded rotisserie chicken and the spinach. Cook just until the spinach wilts and the chicken is heated through.
- Season with salt and pepper to taste. Serve hot, topped with freshly grated Parmesan cheese if desired.
Notes
Use gluten-free gnocchi for a gluten-free option. For a creamier soup, stir in 1/2 cup milk or cream at the end. Low-sodium broth lets you control seasoning better.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American