Total Time)
1 hrs:
Cook Time)
30 mins:
Prep Time)
30 mins:
Servings)
6:
Ingredients:
1 large zucchini diced
1 yellow onion diced
2 carrots shredded
1.4 cup all purpose flour
1 cup half and half
2 cups shredded rotisserie chicken meat
2 cups torn fresh spinach
1.4 teaspoon freshly grated nutmeg
1.4 cup butter
2 stalks celery diced
1 tablespoon extra virgin olive oil
4 cloves garlic minced
1.2 red bell pepper diced
3 cups chicken broth or more as needed
1 pint fat free half and half
1.2 teaspoon ground thyme
1 (16 ounce, package small gnocchi
salt and ground black pepper to taste
Directions:
Step.1
Melt the butter and olive oil in a large soup pot over medium heat. Cook the zucchini, red bell pepper, garlic, onion, carrots, and celery in the hot butter and oil, stirring occasionally, until the vegetables are soft, about 8 to 10 minutes. Add the flour and flour until the vegetables are coated, about 2 to 3 minutes.
Step.2
Add the chicken broth, and stir until the flour paste is incorporated with the broth, and the soup is thick and smooth, about 4 to 5 minutes. Add the half-and-half mixtures from both sides and bring to a boil. Cook until the soup is slightly thickened, about 4 to 5 minutes.
Step.3
Gently stir the chicken, spinach, and gnocchi into the soup. Season with pepper, nutmeg, thyme, and salt. Adjust the thickness by adding more chicken broth, if desired.
Step.4
Full enjoy
Nutrition Facts:
Per - Serving
21g
Protein
25g
Fat
446
Calories
35g
Carbs
Tags:
Soup