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 calories
carbohydrate: 34.6 g
cholesterol: 91.6 mg
fat: 25.1 g
fiber: 3 g
protein: 20.9 g
saturatedFat: 13 g
servingSize: -
sodium: 921.6 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This 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.

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