Step 1

Place butter in a large saucepan and melt over medium-high heat. Add onion, celery, carrots, and garlic, season with salt and pepper and sauté for 4 to 5 minutes or until vegetables begin to turn translucent.

Step 2

Add thyme and sage and continue to sauté for 1 minute.

Step 3

Lower heat to medium and stir in flour. Cook for about 2 minutes, continuing to stir to remove the raw flour flavor.

Step 4

Whisk stock into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 2 to 3 minutes or until the mixture begins to thicken.

Step 5

Stir milk into the soup mixture and add the shredded chicken. Season with salt and pepper.

Step 6

Simmer soup for about 15 minutes or until the soup thickens.

Step 7

Stir in gnocchi and continue to simmer for 5 to 7 minutes or until gnocchi have cooked through. Add more salt and pepper as needed, stir and serve.