creamy chicken gnocchi soup

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 tablespoon extra-virgin olive oil
• 1 large zucchini, diced
• 2 stalks celery, diced
• 1 yellow onion, diced
• 1/2 red bell pepper, diced
• 2 carrots, shredded
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth, or more as needed
• 1 cup half-and-half
• 1 pint fat-free half-and-half
• 2 cups shredded rotisserie chicken meat
• 1 (16 ounce) package small gnocchi
• 2 cups torn fresh spinach
• salt and ground black pepper to taste
• 1/2 teaspoon ground thyme
• 1/4 teaspoon freshly grated nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• melt butter with olive oil in a large soup pot over medium heat. cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. stir flour into mixture, coating vegetables; cook 2 more minutes.
• stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. pour in both kinds of half-and-half; bring to a simmer. cook until slightly thickened, about 5 more minutes. gently fold chicken, gnocchi, and spinach into soup. season with salt, black pepper, thyme, and nutmeg. adjust thickness by adding more chicken broth, if desired.