Chicken Gnocchi Pot Pie Soup

By Simply Scratch

Ingredients

6 tablespoons unsalted butter
1 large yellow onion (diced)
4 short stalks celery (sliced)
2 medium carrots (peeled and sliced)
kosher salt
4 cloves garlic (finely chopped)
2 teaspoons poultry seasoning
1/3 cup unbleached all-purpose flour
1/2 cup dry white wine
6 to 8 cups low-sodium chicken broth
1/2 cup heavy cream
4 cups shredded cooked chicken (leftover or rotisserie)
1 cup peas
1 cup sweet corn
1 pound gnocchi
2 tablespoons parsley (finely chopped)
freshly ground black pepper

Prep Time15mins
Cook Time40mins
Servings8

Instructions

In a large dutch oven, melt butter over medium-high heat with the onions, carrots, celery with a pinch of kosher salt. Stir often, cooking until soft and edges are lightly golden brown. Next add in the garlic and poultry seasoning. Stir and cook 1 minute.

Then add in flour, stir and cook 2 minutes. Continue to stir while pouring in the wine, scraping up any bits stuck to the bottom of the pot. Then add in the broth and heavy cream. Stir and bring to a low boil, simmering (uncovered) until slightly thickened, about 15 to 20 minutes.

Reduce heat to medium and add in the (cooked) shredded chicken, sweet corn, peas and gnocchi. Stir and cook 3 to 4 minutes. Taste and season with kosher salt (about 1½ teaspoons or to taste) and freshly ground black pepper.

Ladle soup into bowls and top with finely chopped fresh parsley and extra black pepper. Serve with puff pastry croutons - recipe is just below this one.