Creamy Chicken Gnocchi Soup recipe
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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 salt and ground black pepper to taste ½ teaspoon ground thyme ¼ teaspoon freshly grated nutmeg
Nutrition Info
- 446.3 caloriescarbohydrate: 34.6 gcholesterol: 91.6 mgfat: 25.1 gfiber: 3 gprotein: 20.9 gsaturatedFat: 13 gservingSize: -sodium: 921.6 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chicken Gnocchi Soup
Directions
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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.