Creamy Chicken Gnocchi Soup

Name: Creamy Chicken Gnocchi Soup
Total time: 60
Yield: 6
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

Recipe by Kristin from allrecipes.com

60 Mins.

Ingredients

6 servings

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¼ cup butter
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1 tablespoon extra-virgin olive oil
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1 large zucchini, diced
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2 stalks celery, diced
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1 yellow onion, diced
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½ red bell pepper, diced
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2 carrots, shredded
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4 cloves garlic, minced
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¼ cup all-purpose flour

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3 cups chicken broth, or more as needed
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1 cup half-and-half
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1 pint fat-free half-and-half
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2 cups shredded rotisserie chicken meat
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1 (16 ounce) package small gnocchi
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2 cups torn fresh spinach
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salt and ground black pepper to taste
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½ teaspoon ground thyme
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¼ teaspoon freshly grated nutmeg

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 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.