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