Creamy Chicken Gnocchi Soup

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 446 Calories

Ingredients

• ¼ cup butter
• ¼ cup all-purpose flour
• ¼ teaspoon freshly grated nutmeg
• 1 cup half-and-half
• 2 carrots, shredded
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 stalks celery, diced
• ½ red bell pepper, diced
• 1 yellow onion, diced
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon ground thyme
• 2 cups torn fresh spinach
• 3 cups chicken broth, or more as needed
• 1 large zucchini, diced
• 1 pint fat-free half-and-half
• 2 cups shredded rotisserie chicken meat
• 1 (16 ounce) package small gnocchi

Recipe Instructions

Step 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.

Step 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.