Creamy Chicken Gnocchi Soup
This creamy chicken gnocchi soup is a favorite for cool weather sports nights when we all eat at different times. After adding the chicken and gnocchi, throw it in a slow cooker on the lowest setting so it is ready when you are. Serve with pesto bread sticks.
butter
¼
cup
extra-virgin olive oil
1
tablespoon
zucchini, diced
1
large
celery, diced
2
stalks
yellow onion, diced
1
red bell pepper, diced
½
carrots, shredded
2
garlic, minced
4
cloves
all-purpose flour
¼
cup
chicken broth, or more as needed
3
cups
half-and-half
1
cup
fat-free half-and-half
1
pint
shredded rotisserie chicken meat
2
cups
small gnocchi
1
(16 ounce) package
torn fresh spinach
2
cups
ground thyme
½
teaspoon
freshly grated nutmeg
¼
teaspoon
salt and ground black pepper to taste
 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.
