Description
A warm and hearty soup featuring gluten-free gnocchi, vibrant vegetables, and tender chicken, perfect for cozy days.
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 (unsweetened almond milk works)
- 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, then add the sliced 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 minced garlic, poultry seasoning, and dried thyme. Sauté until fragrant, about 1-2 minutes.
- Sprinkle the gluten-free flour over the vegetables, stirring to coat them well. Cook for 1 minute.
- Pour in the chicken stock while stirring constantly to avoid lumps. Add the milk and increase heat to medium-high. Bring to a simmer, stirring occasionally.
- Add the gnocchi and stir to combine. Reduce heat to medium and let the soup simmer, stirring frequently for about 5-6 minutes.
- Stir in the shredded chicken and frozen peas. Cook for an additional 1-2 minutes until heated through.
- Ladle into bowls and serve hot. Enjoy!
Notes
Use fresh, high-quality vegetables for the best flavor. Adjust cooking times if substituting proteins or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian