Ingredients

• 0.25 cups butter
• 1 tablespoon extra-virgin olive oil
• 1 large zucchini , diced
• 2 stalks celery , diced
• 1 yellow onion , diced
• 0.5 reds bell pepper , diced
• 2 carrots , shredded
• 4 cloves garlic , minced
• 0.25 cups 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
• 2 cups torn fresh spinach
• 0.5 teaspoons ground thyme
• 0.25 teaspoons freshly grated nutmeg
• salt and ground black pepper to taste

Instructions

1. 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 hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
2. 2 Pour in chicken broth and stir 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 soup is slightly thickened, about 5 more minutes.
3. 3 Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.

Nutrition per serving