Rotisserie Chicken Gnocchi Soup
Made with 
Unsalted Butter
Olive Oil
Yellow Onion
Carrots
Unsalted Butter
Olive Oil
Yellow Onion
Carrots
Celery
Garlic
Dry White Wine
AP Flour
Chicken Stock or Broth
Half & Half
Fresh Thyme
Dried Italian Seasoning
Potato Gnocchi
Parmigiano Reggiano
Rotisserie Chicken Breast
Spinach Leaves
Nutmeg
Kosher Salt
Black Pepper
Season onions, carrots, and celery with salt and pepper. Sauté in butter and olive oil.
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Made with 
Add garlic and cook for 1 minute, until fragrant.
2
Made with 
Deglaze the pan with white wine and simmer until evaporated. Stir in flour and cook 1-2 minutes.
3
Made with 
Whisk in chicken stock and simmer to thicken slightly.
4
Made with 
Whisk in half and half, fresh thyme, and Italian seasoning. Bring to a simmer, stirring or whisking.
5
Made with 
Add gnocchi and simmer for 3-5 minutes until tender and cooked through (they'll start to float).
6
Made with 
Stir in Parmigiano Reggiano, shredded chicken, and spinach leaves. Simmer 2-3 minutes.
7
Made with 
Season to taste with nutmeg, salt, and pepper. The soup will thicken as it stands.
8
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Serve, topped with freshly-grated Parmigiano Reggiano and cracked black pepper.
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Made with 
Full recipe: stripedspatula.com/chicken-gnocchi-soup/
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