Ingredients
Scale
- 4 Tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms (sliced)
- 1 large or 2 small ribs celery (thinly sliced)
- 1 large shallot or small onion (chopped)
- Homemade seasoned salt and pepper to taste
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten free flour (or all-purpose flour)
- 2 cups chicken stock or broth
- 1 cup milk (any kind, unsweetened almond milk preferred)
- 12 oz package gluten free gnocchi
- 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in the pan, then add carrots, mushrooms, celery, and shallots/onions. Sauté until the mushrooms release their liquid and the liquid has evaporated, about 3-4 minutes.
- Season with homemade seasoning salt and pepper, then continue to sauté until vegetables are tender, another 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme, then sauté until garlic is very fragrant, about 1-2 minutes.
- Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps, then add milk and turn heat up to medium-high.
- Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir to combine. Turn heat down to medium, then simmer, stirring frequently, until gnocchi are tender, about 5-6 minutes.
- Stir in chicken and peas then taste; add seasoned salt and/or pepper if necessary. Ladle into bowls and serve.
Notes
For a heartier meal, serve with crusty bread or a green salad. Adjust seasoning at the end to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg