# What You'll Need:
→ Main
01 - 2 cups cooked shredded chicken breast
02 - 1 package (16 ounces) potato gnocchi
→ Vegetables
03 - 1 cup chopped carrots
04 - 1 cup diced celery
05 - 1 cup frozen green peas
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
→ Sauce
08 - 4 cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 3 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1 teaspoon dried thyme
13 - 0.5 teaspoon black pepper
14 - 1 teaspoon kosher salt
15 - 0.25 cup chopped fresh parsley
# Method:
01 - Melt butter in a large saucepan over medium heat. Add onion, carrots, celery, and garlic, sauté until softened, about 5 minutes.
02 - Sprinkle flour over vegetables and stir continuously for 2 minutes until flour is fully incorporated.
03 - Slowly pour in chicken broth while stirring to prevent lumps. Add thyme, salt, and pepper. Bring mixture to a gentle simmer.
04 - Add shredded chicken and peas. Stir to combine, simmer for 5 minutes allowing flavors to meld.
05 - Pour in heavy cream and continue to cook, stirring frequently, for 3 minutes until sauce reaches a creamy consistency.
06 - Add gnocchi to saucepan and cook until they float to the surface and are tender, about 4 minutes.
07 - Remove from heat, stir in fresh parsley, and adjust seasoning as desired before serving.
