Creamy Chicken Gnocchi Soup Recipe

Ingredients:

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

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.