Creamy Chicken Gnocchi Soup
Ingredients
- ¼ cup butter
- 1 tablespoon extra-virgin olive oil
- 1 large zucchini, diced
- 2 stalks celery, diced
- 1 yellow onion, diced
- ½ red bell pepper, diced
- 2 carrots, shredded
- 4 cloves garlic, minced
- ¼ 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
- ½ teaspoon ground thyme
- ¼ teaspoon freshly grated nutmeg
- salt and ground black pepper to taste
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Instructions
- 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 hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
- Pour in chicken broth and stir 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 soup is slightly thickened, about 5 more minutes.
- Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.
Source
Original recipe: View Original