Rating: 4.5 stars 4.6
119 Ratings
  • 5 star values: 90
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Cook's Note:

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.

Nutrition Facts

446 calories; protein 20.9g; carbohydrates 34.6g; fat 25.1g; cholesterol 91.6mg; sodium 921.6mg. Full Nutrition
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