Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16-ounce) package potato gnocchi
- 1 cup frozen peas
Instructions
- Melt butter with olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery, cooking until tender, about 5–7 minutes.
- Stir in garlic and cook for an additional minute until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Gradually pour in chicken broth, stirring constantly to avoid lumps, then add milk. Let simmer until thickened.
- Add shredded chicken, thyme, parsley, salt, and pepper. Stir and let bubble for a few minutes for flavors to meld.
- Add gnocchi directly into the pot, cover, and let simmer for 5–6 minutes, stirring occasionally until gnocchi are tender.
- Stir in peas and heat through for a couple of minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, use rotisserie chicken instead of cooking your own.
Feel free to add other vegetables like bell peppers or green beans for added nutrition.
This dish can be easily made ahead and reheated for a quick meal.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg