Ingredients
– 4 Tablespoons butter or vegan butter
– 1 cup sliced carrots
– 4oz mushrooms, sliced
– 1 large or 2 small stalks 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 (I use Bob’s Red Mill 1-to-1 Baking Flour)
– 2 cups chicken stock or broth
– 1 cup milk (any kind, I use unsweetened almond milk)
– 12oz package gluten free gnocchi
– 1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)
– 1/2 cup frozen peas
Directions
1. Heat a Dutch Oven over medium-high heat. Once hot, melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
3. Sprinkle flour over vegetables then stir to combine 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 bubble, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.
Prep Time: | Cooking Time: | Total Time: | Servings: 4