Gluten Free | Dairy Free
Heat a large pot over medium-high heat. Melt the butter. Add the onion, carrots and celery. Cook until the vegetables soften. Stir in the garlic and continue to cook for 1 minute.
Stir in the flour and cook for another minute while coating the vegetables in the flour. Quickly whisk in the coconut milk and chicken stock. Add the optional bouillon and stir again to remove any clumps.
Turn the heat up until the pot begins to reach a soft boil. Add the uncooked chicken thighs or precooked shredded chicken, thyme, Italian seasoning, black pepper, and salt. Mix to combine.
Let the soup simmer. Remove chicken from the pot to shred it. Add the gnocchi, frozen peas, and the chicken back to the pot. Stir to combine.
Let the soup simmer for 10-15 minutes or until the gnocchi is soft and the peas are cooked. Remove the bay leaf. Adjust seasonings, if desired, and serve.
FULL RECIPE AT: