Originating in Italy, gnocchi is small dumplings made from potato, semolina, or flour, usually served with a sauce. The result is a fluffy and hearty pasta that easily soaks up sauces and flavors. Creamy Chicken Gnocchi Soup puts this pasta to excellent use, as it has the pasta swimming in a creamy, savory broth with plenty of fresh vegetables! It even has shredded chicken for extra meatiness! Creamy Chicken Gnocchi Soup takes just an hour and will nurture your soul on a winter night!
Ingredients• 1 (16 ounce) package small gnocchi • 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, plus more as needed • 1 cup half-and-half • 1 pint half-and-half, fat-free • 2 cups rotisserie chicken, shredded • 2 cups fresh spinach, torn • salt, to taste • ground black pepper to taste • 1/2 teaspoon ground thyme • 1/4 teaspoon nutmeg, freshly grated
Cook the gnocchi in boiling water according to package instructions.
Drain and set aside.
In a large soup pot over medium heat, melt the butter with the olive oil.
Add the zucchini, celery, onion, red bell pepper, carrots, and garlic to the pot and cook until the vegetables are soft, about 8-10 minutes.
Add the flour into the mixture and stir to coat the vegetables, cooking until the raw flour smell dissipates, about 1-2 minutes.
Add the chicken broth to the pot and stir together until the flour paste is fully combined with the broth and the soup is thick and smooth, about 5 minutes.
Add half-and-half and fat-free half-and-half to the pot and bring to a simmer.
Continue simmering the soup until it has thickened slightly, about 5 more minutes.
Gently add the chicken, cooked gnocchi, and spinach into the soup and fold it in to combine.
Add the salt, black pepper, thyme, and nutmeg.
If the soup is too thick, add more chicken broth, if desired.
Ladle the soup into bowls, and serve!