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
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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
Fresh thyme (optional)
Tools
Dutch Oven