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Creamy Chicken Gnocchi Soup

4

0 min

Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup Photo 1

Time

0 min

Serving

6 persons

Calories

446

Rating

4.00★ (126)

Cuisine

Author: Victoria Buriak
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

Creamy Chicken Gnocchi Soup Photo 21
Creamy Chicken Gnocchi Soup Photo 3 2
  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.
    Creamy Chicken Gnocchi Soup Photo 2
  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.
    Creamy Chicken Gnocchi Soup Photo 3

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