Tasty Rotisserie Chicken Gnocchi Soup

Scale

2 cups half-and-half (warmed to prevent curdling)

3 tbsp unsalted butter

4 cups chicken broth

1/2 to 3/4 cup shredded Parmesan

1/8 tsp fresh nutmeg

1/2 cup dry white wine

1 lb gnocchi

2 cups fresh spinach

1/2 cup sliced celery

1 to 2 tsp fresh thyme

2 large garlic cloves

1/2 tsp dried Italian herbs

salt to taste

3/4 cup grated carrots

1 tbsp olive oil

1 cup diced yellow onion

2 cups cooked rotisserie chicken

1/4 cup all-purpose flour

fresh ground black pepper

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1. In a large heavy pot, heat butter and oil. Add onion, carrots, celery, salt, and pepper. Sauté until softened. Add garlic and cook 1 minute.

2. Deglaze with wine and reduce. Stir in flour and cook 1–2 minutes.

3. Whisk in broth and simmer to thicken. Add half-and-half, thyme, and Italian herbs. Keep at a gentle simmer.

4. Add gnocchi and cook until tender. Stir in Parmesan, chicken, and spinach.

5. Season with nutmeg, salt, and pepper. Adjust thickness and serve with more Parmesan.

Rotisserie chicken can be replaced with turkey or chickpeas.

Half-and-half can be swapped for whole milk + cream or plant-based milk with cornstarch.

Gnocchi can be substituted with orzo, ditalini, or cauliflower.