Creamy Chicken Gnocchi Soup

Description

This creamy chicken gnocchi soup is my go-to for chaotic sports nights when everyone’s eating on their own schedule. Once the chicken and gnocchi are in, dump it in the slow cooker on low—ready whenever you are. Serve it with pesto breadsticks and call it a win.

Ingredients

• ¼ cup butter
• 1 Tbsp extra-virgin olive oil
• 1 large zucchini, diced
• 2 celery stalks, 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
• ½ teaspoon ground thyme
• ¼ tsp freshly grated nutmeg
• salt and ground black pepper to taste

Directions

1. Melt butter and olive oil in a big soup pot over medium heat. Toss in zucchini, celery, onion, red bell pepper, carrots, and garlic—stir and let them soften, 8-10 minutes. Hit it with flour, coat everything, and let it cook for another 2 minutes. No lazy stirring.
2. Pour in the chicken broth and work that flour into a smooth, thick base—about 5 minutes. Add both kinds of half-and-half, bring it to a simmer, and let it thicken up, another 5 minutes.
3. Fold in the chicken, gnocchi, and spinach like they’re part of the team. Season with thyme, nutmeg, salt, and pepper. If it’s too thick, thin it out with more broth. Done. Now eat.