Creamy Chicken Gnocchi Soup

This is a soup that eats like a meal because it’s hearty and perfect for cold weather moments. It also comes together in a heartbeat, because I’ve used one of my favorite shortcuts—rotisserie chicken from the supermarket! Over the years I’ve found dozens of ways to use them and this is one of my favorites (and easiest). But note, when adding the chicken into the soup, simmer only for a few minutes as the chicken is already cooked and all you’re doing is warming it up.

Note: This recipe uses refrigerated gnocchi, but frozen gnocchi are fine too—just adjust cooking time according to package instructions for al dente, adding in the peas and chicken at the last 2 minutes.

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Serves 4

INGREDIENTS

1 cooked rotisserie chicken
2 tbsp olive oil
1 tbsp butter
2 celery stalks, diced (about 1 cup)
1 yellow onion, diced (about 1 cup)
1 large carrot, diced (about one cup)
3 garlic cloves, minced
1 tsp fresh thyme leaves
1 tbsp yellow miso paste
2 tbsp flour
4 cups chicken stock
16 oz potato gnocchi (see note above)
1 cup frozen peas
½ cup heavy cream
2 cups baby spinach
Kosher salt and freshly ground black pepper
Extra virgin olive oil, for finishing

METHOD

Remove chicken breasts (including skin), and tear/shred into bite-sized pieces. Reserve the remainder of the chicken for other purposes.

In a large Dutch oven over medium heat, add olive oil and butter. Once butter is melted, add celery, onion, carrot, garlic and thyme and sauté until softened, about 3 to 4 minutes. Stir in miso, then season with salt and pepper. Add flour and mix to coat, then add stock. Bring to a boil, then add in gnocchi, peas and chicken and simmer until gnocchi is cooked—about 2 to 3 minutes. Stir in heavy cream and spinach, and season with salt and pepper. To serve, spoon into bowls, finish with a glug of extra virgin olive oil and serve.