If you’ve got 30 minutes and leftover chicken, you’re sorted

You know those nights when you open the fridge, stare at what’s inside for way too long, and sigh dramatically? That’s pretty much the moment this Easy Rotisserie Chicken Gnocchi Soup first saved my bacon. My oldest kid wandered in hungry, the clock said it was somehow already 6:30, and there sat in the fridge—half a storebought chicken eyeing me like, “Use me or lose me.” So I just threw a bunch of stuff in a pot, hoping for the best (we’ve all been there, right?). Turns out, this soupy creation is now one of those meals that always gets gobbled up. Even my husband, who once referred to gnocchi as “those weird squishy things,” is now a believer.

Why You’ll Love This (or at least, why I do)

I make this when it’s too cold to think, I’m fresh out of dinner ideas, or when someone’s come down with the sniffles and a sandwich just won’t cut it. It’s one of those forgiving soups that—let’s be honest—tastes even better than it should, thanks to how low effort it is. My kids lose their minds over the pillowy gnocchi (I’m pretty sure it’s the starch, not my stellar parenting). If you’ve ever felt attacked by complicated recipes, this is a hug in a bowl—none of those ingredients you can’t pronounce. The mess is minimal, and if you mess up the order, nobody knows because it still tastes like you meant to do it that way. Oh, and, if the gnocchi overcooks? Eh, just call it stew.

Stuff You’ll Need (and some swaps I’ve tried…with mixed results)

2 cups shredded rotisserie chicken (or honestly, any cooked chicken; I’ve used some leftover roast turkey too—less braggy but still tasty)
1 package (about 16 oz) potato gnocchi (I usually buy the refrigerated kind, but the shelf-stable kind works—my friend swears by Trader Joe’s version, but use what you like)
1 medium yellow onion, diced (when I’m lazy, I use pre-chopped frozen onions, so sue me)
2 celery stalks, chopped
2 large carrots, sliced (sometimes I skip these if all I have is a lone sad parsnip…don’t recommend, but it works)
3 cloves garlic, minced (my gran would use a whole head, but she feared vampires)
5-6 cups chicken broth (boxed, homemade, or bouillon cubes; just mind the saltiness – I, um, didn’t last time and needed a gallon of water after eating)
2 big handfuls fresh spinach (kale can sub in – just don’t make the rookie move of using iceberg lettuce. Weird texture. Trust me.)
1 cup half-and-half or milk (or a splash of cream if you’re going for rich, or skip it for dairy-free – not worth fighting digestive issues over)
Salt, black pepper, and a good pinch of Italian herbs (or oregano/basil if that’s all that’s left in the cupboard)

Here’s What You Do (no need to make it fancy)

Grab your biggest soup pot (mine’s a hand-me-down with a ding on the side) and set it over medium heat. Splash a little olive oil in, then toss in the onion, celery, and carrot. Stir ‘em around for 5-6 minutes till they smell less raw and more like *actual soup*. Garlic goes in next—just until it’s fragrant, a minute tops; otherwise it can burn, which I’ve accidentally done more than once.
Pour in the chicken broth and bring it to a lazy simmer. (This is when I catch up on the news, but you do you.)
Add in the shredded chicken with a sprinkle of salt, pepper, and those herbs. Let it hang out for another five minutes—honestly, I sometimes wander off here, but do what you want.
Gnocchi time! Plop those in gently – don’t just dump the bag in like I did once (hello, splash zone). Give a stir; they’ll start floating when done (usually like 3 min). Don’t overthink it.
Now, toss in the spinach and pour in your dairy of choice. Stir. Don’t fret if it looks like the greens barely fit—they wilt down quick. It’s about this time I sneak a taste. Really, the only way you know if it’s done is by taste-testing too many spoonfuls.
Serve in big bowls. Add extra pepper or a squeeze of lemon if you’re into that (I am, but my kids judge me). That’s it!

Notes—Stuff I discovered after multiple tries

The soup thickens as it sits, especially overnight. I think it tastes even better the next day, but it probably helps to add a splash of broth when reheating. Or not—depends how stew-y you like it.
If you’re feeling fancy (rare, but it happens), a handful of fresh basil on top is amazing. Otherwise, skip it—won’t ruin the soup.
Sometimes the gnocchi gets too soft if the soup simmers too long. I learned this the hard way when I went to walk the dog mid-cook (bad idea).

Some Variations (and at least one fail)

Tossed in mushrooms once—pretty tasty, actually. My partner said they “add umami,” but mostly I just think they bulk things out.
I’ve swapped kale for spinach, as mentioned, but don’t use frozen spinach unless you wring it out like mad—otherwise, swamp soup alert.
Attempted Fail: Tried using cauliflower gnocchi once. Ugh, texture was off. Would not recommend unless you genuinely like things a bit weird.
Extra protein? Sure, navy beans are alright (makes it more filling, but a bit…heavy).

Equipment—you don’t really need much

I use my trusty 5-quart Dutch oven because I like how it keeps soup hot forever, but as long as your pot holds everything without splashing all over, you’re gold. Don’t have a lid? Cover with a baking sheet—I’ve done that, no shame.

If by some miracle you have leftovers…

This soup keeps fine in the fridge for a couple days—just store it in any big container with a tight-ish lid. The gnocchi will soak up broth, so it’ll get thick, but honestly, in my house it never lasts more than a day. And if you really want to freeze it, go for it. Texture changes a bit though—not the end of the world.

How I Serve Mine (family debates included)

I usually ladle it straight into deep soup bowls, hit with a ton of black pepper, and then throw some crusty bread (like this no-knead loaf I found on King Arthur’s site) on the side. My sister once served it in mugs during a casual get-together, which was oddly fancy? To each their own.

Mistakes I’ve Made (so you don’t have to)

I once dumped cold milk in too quickly and it curdled—doesn’t ruin it, but the look is a bit “erm, what happened here?” Better to warm the milk a touch or just stir slowly.
Rushed through the garlic sauté and got bitter soup. Let it cook until just fragrant, not browned.
If you salt before tasting once you add storebought broth, you’ll regret it (been there, done that, drank extra water for a week).

FAQ—Because I get these DMs all the time, surprisingly

Can I make this soup vegetarian? Sure thing—leave out the chicken, add extra veggies or maybe a can of white beans. Use veggie broth, obviously!
Can I use frozen gnocchi? Yep, but make sure you don’t overcook it; otherwise, it kinda falls apart and, well, becomes more like porridge.
Do I need cream? Nah, but I do like the silkiness. Milk, half-and-half, or even a plant-based creamer (like this homemade almond milk) does the trick. Once, I used coconut milk by accident—not bad, a bit tropical!
What if I don’t have rotisserie chicken? Any cooked chicken or turkey works! Heck, poached chicken breasts or leftover grilled will get you there. I’ve even used a batch of chicken thighs from an oven bake I made for something else.
Does it freeze well? Well, kinda. The gnocchi texture changes, gets a bit mushy, but it’s still edible if you’re not picky.

And honestly, if any of this goes slightly haywire, just toss some grated cheese on top, pour a glass of wine (for you, not the soup), and enjoy. It’s only soup—no one expects perfection.

Easy Rotisserie Chicken Gnocchi Soup