This cozy, creamy stew is perfect for chilly winter days – packed with veggies, pillowy gnocchi, and mild flavours that kids tend to love. It’s hearty enough for a full meal, and the soft textures make it easy to eat.

You’ll need:

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced (or ½ tsp garlic powder)
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 2 cups cooked chicken, shredded or diced (about 2 cooked breasts)
  • Vegetarian option: 1 can (540 mL) navy beans or white kidney beans, rinsed and drained
  • Time-saving tip: Rotisserie store-bought cooked chicken works great and helps this soup come together fast!
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1 tsp dried parsley (or Italian seasoning)
• ¼ tsp black pepper (optional)
• 2 tbsp all-purpose flour (or 1 tbsp cornstarch)
• 1 cup milk
• 1 cup frozen peas (or corn)
• 1 package shelf-stable gnocchi (about 500 g)
• ¼ cup grated Parmesan (optional)
• Salt, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until starting to soften.
2. Stir in garlic and dried parsley. Cook 30 seconds.
3. Sprinkle flour over the veggies and stir well for 1 minute (this helps thicken the soup).
4. Slowly pour in the broth, stirring as you go to prevent lumps. Bring to a gentle simmer.
5. Add cooked chicken (or beans) and simmer 5 minutes.
6. Stir in peas and cook 2 minutes.
7. Stir in milk. Add gnocchi and simmer 3–5 minutes (or according to package directions) until the gnocchi floats and is tender.
8. Finish with Parmesan (if using). Taste and add salt as needed. Serve warm.

Why we love it:

• Soft gnocchi makes it easy for kids to chew and enjoy
• Veggies add fibre and nutrients in a comforting, creamy bowl
• One-pot meal that’s quick for busy weeknights

Tip: Serve with warm bread, crackers, or cheese toast “dippers” for an extra kid-friendly meal.