Prep Time::30 mins
Cook Time::30 mins
Total Time:: 1 hr
Servings::6
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
½ teaspoon ground thyme
¼ teaspoon freshly grated nutmeg
salt and ground black pepper to taste
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 hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
Pour in chicken broth and stir 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 soup is slightly thickened, about 5 more minutes.
Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.
Cook’s Note
Rotisserie chicken gives the best flavor, but any cooked chicken will do.
To make this more of a comfort food, you can leave some of the veggies out and put them in a side salad instead.