Creamy Chicken Gnocchi Soup
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.Advertisement
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.
Rotisserie chicken gives the best flavor, but any cooked chicken will do. You can leave some of the veggies out to make it more of a comfort food, and then put them in a side salad instead.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.