Ingredients
Scale
- 1 rotisserie chicken, shredded
- 1 package (about 16 oz) gnocchi
- 4 cups chicken broth
- 2 cups fresh spinach, roughly chopped
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil for sautéing
- Grated Parmesan cheese, for serving (optional)
- Fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion, carrots, and celery until the onion is soft and translucent, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the shredded rotisserie chicken and simmer for 5 minutes to heat through.
- Stir in the gnocchi and cook according to package directions (usually 2–4 minutes) until the gnocchi float and are tender.
- Add the spinach and cook for 1–2 minutes until wilted.
- Taste and season with salt and pepper as needed.
- Serve hot with a sprinkle of Parmesan and chopped parsley if desired.
Notes
Use a good-quality rotisserie chicken for the best flavor. Gnocchi may absorb broth over time, store separately if not serving immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Poultry