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Creamy Chicken Gnocchi Soup

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Recipe Summary 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.

Ingredients | Krokett Sport

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

Directions

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.

Rotisserie chicken gives the best flavor, but any cooked chicken will do. You can leave some of the veggies out to make it more of a comfort food, and then put them in a side salad instead.

Info | Krokett Sport

prep: 30 mins cook: 30 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Creamy Chicken Gnocchi Soup

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