Sort ingredients
soupqueenblog
QR Code
Listen
Pdf
Cook Chicken: Season raw chicken breast halves with salt and pepper. Heat 2 tablespoons of butter in pot over medium high heat. Add chicken and cook covered for approximate 6 minutes on each side. Remove chicken from pot and cut into 1" cubes or shred, and set aside for later.
Sauté Aromatics: Melt 4 tablespoons of butter to the pot. Add onions, garlic, salt and pepper, and cook covered until onions turn translucent, around 5-7 minutes.
Cook Butter-Flour Roux: Add frozen vegetables, and cook until thawed, around 3-4 minutes. Add flour, and cook until it turns pasty, around 1 minute.
Build the Broth: Add cooked chicken, potato gnocchi, chicken broth, bay leaves and thyme. Bring the pot to a boil over high heat, stirring frequently, and boil for 4 minutes. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
Final Touch of Dairy: Remove pot from heat and let cool for 5-10 minutes. Remove bay leaves, add heavy cream, stir, and serve 1 cup servings!