Ingredients
Scale
- 4 tbsp butter or vegan butter
- 1 cup sliced carrots, cut into thin coins
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or 1/2 small onion, chopped (about 1/3 cup)
- Seasoned salt and pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 tsp poultry seasoning
- 1 pinch dried thyme
- 3 tbsp gluten-free flour or all-purpose flour
- 2 cups chicken stock or broth
- 1 cup milk (any kind; unsweetened almond milk works)
- 12 oz gluten-free gnocchi
- 1.5 cups shredded cooked chicken breast (about 1/2 lb)
- 0.5 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Melt butter, then add carrots, mushrooms, celery, and shallots. Sauté until mushrooms release their liquid and it evaporates, 3–4 minutes. Season with salt and pepper and continue cooking until vegetables are tender, 6–7 minutes.
- Add garlic, poultry seasoning, and thyme. Sauté until very fragrant, 1–2 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook for 1 minute. Slowly pour in chicken broth while stirring constantly, then add milk. Increase heat to medium-high and bring to a simmer.
- Add gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently, until gnocchi are tender and pillowy and sauce thickens, 5–6 minutes.
- Stir in shredded chicken and frozen peas. Cook 1–2 minutes until heated through. Adjust seasoning if needed.
- Ladle into bowls and serve hot.
Notes
- Use a 12 oz package of gluten-free gnocchi (recommended: Delallo). If using a 16 oz package, increase broth and/or milk.
- Can be made dairy-free using vegan butter and unsweetened almond milk.
- Prep ahead by chopping vegetables and cooking chicken in advance.
- Stir frequently while simmering to prevent sticking.
- Leftovers should be reheated until piping hot to maintain tender texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American