Rotisserie Chicken Gnocchi Soup
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What you'll need
Dry White Wine
Chicken Stock or Broth
Half & Half
Dried Italian Seasoning
Rotisserie Chicken Breast
Season onions, carrots, and celery with salt and pepper. Sauté in butter and olive oil.
Add garlic and cook for 1 minute, until fragrant.
Deglaze the pan with white wine and simmer until evaporated. Stir in flour and cook 1-2 minutes.
Whisk in chicken stock and simmer to thicken slightly.
Whisk in half and half, fresh thyme, and Italian seasoning. Bring to a simmer, stirring or whisking.
Add gnocchi and simmer for 3-5 minutes until tender and cooked through (they'll start to float).
Stir in Parmigiano Reggiano, shredded chicken, and spinach leaves. Simmer 2-3 minutes.
Season to taste with nutmeg, salt, and pepper. The soup will thicken as it stands.
Serve, topped with freshly-grated Parmigiano Reggiano and cracked black pepper.
Full recipe: stripedspatula.com/chicken-gnocchi-soup/
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