Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

Cook Mode Prevent your screen from going dark

Heat a Dutch oven or large soup pot over medium high heat.
Melt the butter in the pot.
Add the sliced carrots, mushrooms, celery, and chopped shallot or onion.
Saute until the mushrooms release their liquid, about 3 to 4 minutes.
Continue to saute until the released liquid evaporates and vegetables begin to soften, about 6 to 7 more minutes; turn heat down slightly if needed.
Season the vegetables with seasoned salt and pepper.
Add the pressed garlic, poultry seasoning, and a pinch of dried thyme.
Saute until the garlic is very fragrant, about 1 to 2 minutes.
Sprinkle the flour evenly over the vegetables and stir to coat.
Cook the flour coated vegetables for 1 minute to remove raw flour taste.
Slowly pour in the chicken stock while stirring to prevent lumps.
Add the milk and turn the heat up to medium high.
Bring the mixture to a simmer, stirring occasionally.
Add the gnocchi and stir to combine.
Turn the heat down to medium and simmer, stirring frequently, until gnocchi are tender, about 5 to 6 minutes.
Stir in the shredded chicken and frozen peas and heat through.
Taste and adjust with seasoned salt and pepper as needed.
Ladle into bowls and serve immediately.

Use pre-sliced mushrooms and pre-chopped carrots to shave prep time. For a vegetarian twist, replace chicken with firm tofu and use vegetable broth.