Creamy Chicken Gnocchi Soup

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

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 the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
2. 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.

butter, extravirgin olive oil, zucchini, stalks celery, yellow onion, red bell pepper, carrots, garlic, allpurpose, chicken broth, chicken meat, gnocchi, fresh spinach, salt, ground thyme, freshly grated nutmeg

Taken from www.allrecipes.com/recipe/232277/creamy-chicken-gnocchi-soup/ (may not work)