Butter Onion Celery Carrot Garlic Thyme Sage Flour Milk Chicken Stock Chicken Gnocchi
Place butter in a large saucepan and melt over medium-high heat. Add onion, celery, carrots, and garlic, season with salt and pepper and sauté until vegetables begin to turn translucent.
Add thyme and sage and continue to sauté for 1 minute. Lower heat to medium and stir in flour. Cook for about 2 minutes, continuing to stir to remove the raw flour flavor.
Whisk stock into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 2 to 3 minutes or until the mixture begins to thicken.
Stir milk into the soup mixture and add the shredded chicken. Season with salt and pepper. Simmer soup for about 15 minutes or until the soup thickens.
Stir in gnocchi and continue to simmer for 5 to 7 minutes or until gnocchi have cooked through. Add more salt and pepper as needed, stir and serve.