Ingredients

1 1/2 tablespoons olive oil
1 cup (114g) onion, chopped
1 cup (114g) carrots, thinly sliced
1 cup (125g) celery, chopped
5 cups (1.2L) unsalted chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 thyme sprigs
2 bay leaves
3 tablespoons all-purpose flour
1 cup (125g) frozen green peas, thawed
1 16-ounce (453g) package potato gnocchi
8 ounces (227g) shredded skinless, boneless rotisserie chicken breast

Directions

Heat a Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add onion, carrots, and celery; sauté until vegetables start to brown, about 5 minutes. Add chicken stock, salt, pepper, thyme and bay leaves. Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 10 minutes.

In a medium bowl, whisk together 1 cup water and flour. Stir flour mixture into soup; cooking until slightly thickened, 1–2 minutes.

Stir in peas, gnocchi and chicken. Cook until gnocchi are tender, they usually float to the surface when they’re done, about 3 minutes.

Happy Wednesday Everyone! I’m back with another quick and easy dinner meal. My family loves chicken n dumpling. So I decide to try a way to make it healthier than my normal recipe. By adding more veggies to it.

Which I have to say this one was a hit in my house. What I loved it is took after of the time to make it. Then my normal chicken n dumpling recipe that I make. If you make this recipe please let me know how you like it.

HAVE A GREAT WEDNESDAY!