Gnocchi Chicken Soup
If you like chicken and dumplings, you'll love this soup. Definitely comfort food and quick. You can make it in 35-40 minutes.
Ingredients
- 4 T. butter
- 1 c. sliced carrots
- 4 oz. sliced mushrooms
- 1 large stalk celery
- 1 large shallot, chopped (or small onion)
- 2 cloves minced garlic
- 1 t. poultry seasoning
- 1 pinch dried thyme
- 3 T. flour
- 2 c. chicken stock or broth
- 1 c. milk
- 12 oz. package gnocchi
- 1.5 c. shredded chicken breast (about 1/2 pound pre-cooked)
- 1/2 c. frozen peas
- Seasoned Salt
- Pepper
Instructions
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Heat a Dutch oven over medium high heat.
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Once hot, melt butter in the pan and add the carrots, mushrooms, celery, and shallot.
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Stir to coat the vegetables in butter, then saute until the mushrooms release their liquid and it has evaporated, about 3-4 minutes.
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Season with seasoned salt and pepper and continue to saute, turning the heat down slightly if necessary, until vegetables are tender. About another 6-7 minutes.
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Add garlic, poultry seasoning, and dried thyme, then saute until garlic is fragrant, 1-2 minutes.
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Sprinkle flour over vegetables. Stir to combine and cook for 1 minute.
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Slowly pour in chicken broth while stirring to avoid lumps, then add the milk and turn the heat up to medium high.
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Bring mixture to a buble, stirring occasionaly, then add gnocchi and stir to combine.
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Turn heat down to medium and simmer, stirring frequently, until the gnocchi is tender, 5-6 minutes.
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Stir in chicken and peas.
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Based on taste, add more seasoned salt and/or pepper, if you'd like.
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Ladle into bowls and serve.
Recipe Notes
This recipe came from Iowa Girl Eats and was originally gluten-free and not called a soup. To make it gluten-free, substitute GF flour and GF gnocchi. It's still great!!
And, if you don't find a 12 oz. package of gnocchi and have to go larger, add more broth and milk.
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