• 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.

Instructions:

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