Gnocchi Creamy Chicken Soup Recipe 475 Food

CREAMY CHICKEN GNOCCHI SOUP

Creamy Chicken Gnocchi Soup image

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.

Provided by Kristin

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 921.6 mg, Sugar 8.2 g

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