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
- butter: 0.25 cup
- extra-virgin olive oil: 1 Tbsp
- zucchini: 1 piece (diced)
- stalks celery: 2 piece (diced)
- yellow onion: 1 piece (diced)
- red bell pepper: 0.5 piece (diced)
- carrots: 2 piece (shredded)
- garlic: 4 clove (minced)
- all-purpose flour: 0.25 cup
- chicken broth: 3 cups (or more if needed)
- half-and-half: 1 cup
- pint fat-free half-and-half: 1 piece
- rotisserie chicken meat: 2 cups (shredded)
- small gnocchi: 1 pack (16 ounce pack)
- fresh spinach: 2 cups (torn)
- salt and ground black pepper: (to taste)
- ground thyme: 0.5 tsp
- freshly grated nutmeg: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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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.
