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
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten-free flour (or all-purpose flour if not GF)
- 2 cups chicken stock or broth
- 1 cup milk (any kind, almond milk recommended)
- 12 oz package gluten-free gnocchi
- 1-1/2 cups shredded chicken breast (about 1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter.
- Add carrots, mushrooms, celery, and shallots or onions and sauté until mushrooms release their liquid, about 3-4 minutes.
- Season with homemade seasoning salt and pepper, and sauté until vegetables are tender, another 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme, and sauté until 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 increase heat to medium-high.
- Bring the mixture to a simmer, stirring occasionally.
- Add gnocchi and stir to combine, then lower the heat to medium, and simmer until gnocchi are tender, about 5-6 minutes.
- Stir in chicken and peas, taste, and add more seasoned salt and/or pepper if needed.
- Ladle into bowls and serve warm, garnished with fresh herbs if desired.
Notes
For the best flavor, use high-quality chicken stock and fresh vegetables. This dish is customizable; feel free to add vegetables like spinach or kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg