Name: Creamy Chicken Gnocchi Soup
Ingredients: 0.25 cup butter; 1 tablespoon extra-virgin olive oil; 1 large zucchini, diced; 2 stalks celery, diced; 1 yellow onion, diced; 0.5 red bell pepper, diced; 2 carrots, shredded; 4 cloves garlic, minced; 0.25 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; 0.5 teaspoon ground thyme; 0.25 teaspoon freshly grated nutmeg; salt and ground black pepper to taste

Ingredients

0.25 cup butter
1 tablespoon extra-virgin olive oil
1 large zucchini, diced
2 stalks celery, diced
1 yellow onion, diced
0.5 red bell pepper, diced
2 carrots, shredded
4 cloves garlic, minced
0.25 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
0.5 teaspoon ground thyme
0.25 teaspoon freshly grated nutmeg
salt and ground black pepper to taste

Steps

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.
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.
Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.