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- Here’s everything I used to whip this together—and trust me, you probably have most of it already!
- 2 tablespoons unsalted butter (for that rich, buttery base)
- 1 tablespoon olive oil (helps prevent the butter from browning too fast)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or a few sprigs of fresh if you’ve got it)
- ¼ cup all-purpose flour (this thickens the creamy base)
- 2 cups cooked shredded chicken (leftover rotisserie works beautifully)
- 2 cups chicken broth (low sodium if you’re watching salt)
- 1 cup whole milk (or half-and-half if you want it extra creamy)
- 1 (16 oz) package potato gnocchi (the shelf-stable kind in the pasta aisle)
- 1 cup frozen peas
- Optional: ¼ cup grated Parmesan cheese for a savory boost
- Let’s Get Cooking:
- Get your big ol’ Dutch oven or deep skillet ready—this all comes together in one pan.
