Chicken and Gnocchi Soup (Copycat Restaurant Style)

This chicken and gnocchi soup takes everything you love about the restaurant classic—silky, herb-kissed broth, pillow-soft gnocchi, tender shredded chicken—and makes it achievable on a weeknight. The secret to this version is a light vegetable-based roux that gives the broth body without turning it heavy; finishing with a splash of heavy cream and grated Parmesan folds in richness while keeping the texture smooth. Cooking the gnocchi directly in the simmering stock lets them pick up flavor rather than being boiled away, and using rotisserie chicken keeps the prep time minimal while contributing real succulent bites.

It’s a forgiving recipe that works for busy families and cooks who want something impressive with minimal fuss. Watch the simmer—gentle heat keeps the cream from breaking and prevents the gnocchi from becoming gluey—and always adjust salt at the end since stock and cheese can vary. Serve it from the pot with crusty bread for dunking, and you’ll find this becomes both a weeknight staple and an easy dish to bring to a potluck when you want comfort without fuss.