Rotisserie chicken, potato gnocchi, vegetables, and herbs combine with a rich, creamy broth for a flavorful and comforting bowl of chicken and gnocchi soup that will warm you from the inside out.
In a large pot or dutch oven over medium heat, melt butter. Add the carrots, celery, and onion, along with a pinch of salt. Cook until onions begin to turn translucent, about 5 minutes.
Add the garlic and cook for 1 additional minute. Add the stock and bring the mixture to a simmer.
Meanwhile, whisk together the half-and-half and flour in a small bowl or measuring cup. Once the stock is simmering, slowly add the half-and-half mixture. Continue simmering until the mixture starts to thicken, about 5 minutes.
Add the herbs and about ½ teaspoon each salt and pepper, followed by the chicken and the gnocchi. Simmer until the gnocchi is plump and tender, about 4-5 minutes.
Gently stir in the spinach until it is wilted. Taste and add additional salt and/or pepper as desired.
Notes
If soup is thicker than you would like, add additional stock until the soup reaches your desired consistency.