Ingredients
Vegetables
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- 2 cloves garlic, pressed or minced
- 1/2 cup frozen peas
Fats and Seasonings
- 4 Tablespoons butter or vegan butter
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
Liquids and Main Ingredients
- 2 cups chicken stock or broth
- 1 cup milk (any kind, unsweetened almond milk recommended)
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
Instructions
- Saute Veggies: 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. Saute until the mushrooms release their liquid and the liquid evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper, then continue to saute on slightly lower heat until vegetables are tender, about 6-7 minutes.
- Add Garlic and Seasonings: Stir in garlic, poultry seasoning, and dried thyme. Saute until the garlic is very fragrant, about 1-2 minutes.
- Thicken the Mixture: Sprinkle the flour over the vegetables, stirring to coat well and cook for 1 minute to eliminate raw flour taste.
- Add Liquids and Gnocchi: Slowly pour in the chicken broth while stirring continuously to avoid lumps, then add milk. Increase heat to medium-high and bring the mixture to a simmer, stirring occasionally. Add the gnocchi and stir to combine.
- Simmer Until Gnocchi are Tender: Reduce heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
- Finish with Chicken and Peas: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional seasoned salt and/or pepper if needed. Serve hot, ladled into bowls.
Notes
- Use pre-cooked shredded chicken to save time and ensure even heating.
- You can substitute regular all-purpose flour if gluten-free is not required.
- Unsweetened almond milk keeps the dish dairy-free, but any milk can be used depending on preference.
- Homemade seasoned salt often contains salt, pepper, garlic powder, and onion powder; adjust salt according to your seasoning blend.
- For a vegan version, use vegan butter, vegetable broth, and plant-based chicken substitute or additional mushrooms.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
