Creamy Chicken Gnocchi Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Creamy Chicken Gnocchi Soup

1. Butter - ¼ cup
2. Extra-virgin olive oil - 1 tablespoon
3. Zucchini, diced - 1 large
4. Celery, diced - 2 stalks
5. Yellow onion, diced - 1
6. Red bell pepper, diced - ½
7. Carrots, shredded - 2
8. Garlic, minced - 4 cloves
9. All-purpose flour - ¼ cup
10. Chicken broth, or more as needed - 3 cups
11. Half-and-half - 1 cup
12. Fat-free half-and-half - 1 pint
13. Shredded rotisserie chicken meat - 2 cups
14. Small gnocchi - 1 (16 ounce) package
15. Torn fresh spinach - 2 cups
16. Salt and ground black pepper to taste - 2 cups
17. Ground thyme - ½ teaspoon
18. Freshly grated nutmeg - ¼ teaspoon

How to cook deliciously - Creamy Chicken Gnocchi Soup

1. Stage

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. Stage

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.