2 tablespoons olive oil
1 large onion, diced
4 medium carrots, peeled and cut into 1/4-inch-thick rounds
3 celery stalks, diced
Kosher salt
Freshly ground black pepper
4 cloves garlic, minced
6 cups water
1 bay leaf
2 sprigs fresh parsley
1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups) and carcass reserved
1 pound fresh potato gnocchi
1 (5-ounce) bag baby spinach
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots, and celery, season with salt and pepper, and sauté until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
Add the water, bay leaf, parsley, and chicken carcass. Bring to a boil, then reduce the heat to maintain a simmer. Place the lid on the pot so it is slightly ajar; simmer for 30 minutes.
Remove and discard the chicken carcass, bay leaf, and parsley. Add the shredded chicken and gnocchi. Continue to simmer until the gnocchi is al dente, about 3 minutes, or according to package instructions.
Add the spinach and cook until wilted, 1 to 2 minutes. Season the soup with salt and pepper as needed.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container and refrigerated for up to 5 days or frozen for up to 3 months.