Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.2 tablespoons olive oil, 1 medium yellow onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the dried thyme and rosemary, and stir to combine.2 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon dried rosemary
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld and the vegetables to become tender.6 cups low-sodium chicken broth
- Season the broth generously with salt and freshly ground black pepper. Stir in the shredded rotisserie chicken.salt and freshly ground black pepper, 1 ½ cups shredded rotisserie chicken
- Add the potato gnocchi to the simmering soup. Cook according to package directions, which is typically 2-3 minutes, or until the gnocchi float to the surface.1 (16-ounce) package potato gnocchi
- Stir in the half-and-half or heavy cream. Heat gently for another 2-3 minutes until the soup is heated through and slightly thickened. Do not boil after adding the cream, as it can curdle.1 cup half-and-half or heavy cream
- Ladle the hot Easy Rotisserie Chicken Gnocchi Soup into bowls. Garnish with fresh parsley and grated Parmesan cheese, if desired.2 tablespoons fresh parsley, Grated Parmesan cheese
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. Can be frozen for 2-3 months; thaw overnight and reheat.
