Description
A comforting and creamy chicken gnocchi soup that is gluten-free and full of vegetables.
Ingredients
Scale
- 4 Tablespoons 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 small onion (chopped)
- homemade seasoned salt and pepper
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- pinch dried thyme
- 3 Tablespoons gluten-free flour (or AP flour if not GF)
- 2 cups chicken stock or broth
- 1 cup milk (any kind, I use unsweetened almond milk)
- 12 oz package gluten-free gnocchi
- 1–1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- 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. Sauté until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes.
- Season with homemade seasoning salt and pepper then continue to sauté, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme then sauté until garlic is very fragrant, 1-2 minutes.
- Sprinkle flour over vegetables then stir to coat and cook for 1 minute.
- Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring the mixture to a simmer, stirring occasionally.
- Add gnocchi and stir to combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes.
- Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary.
- Ladle into bowls then serve.
Notes
- This soup can easily be made vegetarian by omitting the chicken and using vegetable broth.
- Feel free to add more vegetables like spinach or kale for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg