Description
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.
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
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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6