Gnocchi Pot Pie Soup
Post turkey holidays I always have a massive amount of left over turkey and let’s be honest you can only make a hot turkey sandwich so many days in a row before you get sick of the stuff.
Freezing the leftovers always feels like a good idea too, but I some how ALWAYS loose those leftovers to the dreaded freezer burn.
So, I decided it was time to make something delicious and very different from the classic turkey sandwich.
If you are fancier than I am you can definitely turn your leftover mashed potatoes into gnocchi, but after cooking a large scale holiday meal the last thing I am interested in is making another big mess, so I kept this recipe to one pot.
IngredientA
4 tbsp Butter
1.5 cups Mixed frozen veggies
2 cups Mushrooms, chopped
2 cloves Garlic, or as much as your heart needs
1 small Onion, diced
2 stalks Celery, diced
1 tbsp Poultry seasoning
1 tsp each of Salt and Pepper
1.5 cups Turkey or chicken, cooked & diced
3 tbsp flour
2 cups of Chicken Broth
1 cups Milk, (I use oatmilk, but use what you have)
12oz or 340g of Gnocchi
directions
In soup pot heat your butter to medium heat. Once butter is melted add in your onions and garlic, cook till fragrant, about 5minutes Add in mushrooms, mixed veg and celery cook for another 7-8 minutes until the mushrooms start wilting and letting off water. Add in seasoning, salt and pepper
Sprinkle flour over the veggies and give a stir to combine. Add in stock & milk, bring to a boil.
Once liquid is boiling add chicken and gnocchi. Cook for another 5-10 minutes until mixture thickens up.
Divide up into bowls and enjoy!
Storage: This will keep in the fridge for up to 5 days in an airtight container.
Servings: This makes 8 large servings. The servings are meal size, so get a nice big bowl!
