Description
A delightful and hearty soup combining tender chicken, soft gnocchi, and fresh vegetables for a comforting meal.
Ingredients
- 4 tbsp 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 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 as a substitute)
- 12 oz package 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 the butter in the pan, then add the carrots, mushrooms, celery, and shallots. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes.
- Season with seasoned salt and pepper, then continue to sauté until the vegetables are tender, about 6-7 minutes.
- Add the garlic, poultry seasoning, and thyme, sautéing until the garlic is fragrant, about 1-2 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for another minute.
- Gradually pour in the chicken broth while stirring to avoid lumps, then add the milk and increase heat to medium-high.
- Bring the mixture to a simmer, stirring occasionally.
- Add the gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently until the gnocchi are tender, about 5-6 minutes.
- Stir in the shredded chicken and peas; cook for an additional 1-2 minutes until everything is heated through.
- Taste and adjust the seasoning if necessary. Ladle into bowls and serve hot.
Notes
For a vegan version, substitute chicken with chickpeas or lentils. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian