Instructions
Step 1
Heat 2 teaspoon(s) olive oil in a large pot over medium heat.
Step 2
Add 1 large chopped onion, 5 ounce(s) shredded carrots, 2 medium zuchinis (chopped), and 4 clove(s) minced garlic; sauté 5 minutes.
Step 3
Sprinkle 1/3 cup(s) all-purpose flour, 1/2 tablespoon(s) dried thyme, 1 teaspoon(s) oregano, and 1/2 tablespoon(s) poultry seasoning over vegetables, and cook 1 minute.
Step 4
Stir in 4 cup(s) chicken stock, 2 cup(s) water, 2 tablespoon(s) chicken "better than bouillon", and 1 teaspoon(s) salt and bring to a boil.
Step 5
Add 1 whole shredded rotisserie chicken, 12 ounce(s) evaporated milk, and 16 ounce(s) mini Gnocchi. Cook 10 minutes or until the gnocchi are tender. Garnish with Fresh thyme (optional), if desired.
Ingredients
Select a number to multiply ingredients.
2 teaspoon(s) olive oil
1 large chopped onion
5 ounce(s) shredded carrots
2 medium zuchinis (chopped)
4 clove(s) minced garlic
1/3 cup(s) all-purpose flour
1/2 tablespoon(s) dried thyme
1 teaspoon(s) oregano
1/2 tablespoon(s) poultry seasoning
4 cup(s) chicken stock
2 cup(s) water
2 tablespoon(s) chicken "better than bouillon"
1 teaspoon(s) salt
1 whole shredded rotisserie chicken
12 ounce(s) evaporated milk
16 ounce(s) mini Gnocchi
0 null Fresh thyme (optional)