- 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
- 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.
03/09/2017
recipepes.com
Creamy Chicken Gnocchi Soup, recipe
PT15M
PT1H
5
455 calories
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