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Creamy Chicken Gnocchi Stew

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Soup Italian
Creamy Chicken Gnocchi Stew
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
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon freshly grated nutmeg
  • salt and ground black pepper to taste
Instructions
1
Heat a large soup pot over medium heat and melt the butter in combination with olive oil. Allow this mixture to warm up, stirring occasionally.
2
Next, add the zucchini, celery, onion, red bell pepper, carrots, and garlic to the pot. Cook these vegetables in the warm butter-oil mixture until they become tender, taking around 8 to 10 minutes.
3
Following this, sprinkle some flour into the pot and stir it in thoroughly. Continue cooking for an additional 2 minutes, allowing the vegetables to be evenly coated with the flour.
4
Now, pour in the chicken broth and mix it well with the vegetables. Allow this mixture to combine smoothly, taking about 5 minutes.
5
Subsequently, add both types of half-and-half to the pot and bring it to a gentle simmer. Continue cooking until the soup reaches your desired level of thickness, approximately 5 more minutes.
6
Finally, gently fold in the cooked chicken, gnocchi, and spinach into the soup. Season with thyme, nutmeg, salt, and pepper to taste. If necessary, adjust the thickness of your soup by adding more chicken broth.