Creamy Chicken Gnocchi Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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:
1/4 cup butter |
1 tablespoon extra-virgin olive oil |
1 large zucchini, diced |
2 stalks celery, diced |
1 yellow onion, diced |
1/2 red bell pepper, diced |
2 carrots, shredded |
4 cloves garlic, minced |
1/4 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 |
1/2 teaspoon ground thyme |
1/4 teaspoon freshly grated nutmeg |
Directions:
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.
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.
|
|