Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the sliced carrots, mushrooms, celery, and chopped shallot or onion. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and ground pepper, then continue to sauté the vegetables—turning the heat down slightly if necessary—until they are tender, another 6-7 minutes. I like to sauté the vegetables thoroughly at this stage, as it deepens the flavor of the soup.

Add the minced garlic, poultry blend seasoning, and a pinch of dried thyme to the pot with the sautéed vegetables. Sauté everything together until the garlic is very fragrant, about 1-2 minutes.

Sprinkle the flour over the vegetable and aromatics mixture, stirring well to coat everything evenly. Cook for 1 minute, which helps eliminate the raw taste of the flour. Slowly pour in the chicken broth while stirring constantly to avoid lumps, then add the milk. Turn the heat up to medium-high and bring the mixture to a simmer, stirring occasionally.

Once the base is simmering, add the gluten-free gnocchi to the pot and stir to combine. Reduce the heat to medium, and let the soup simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.

Stir in the cooked shredded chicken breast and frozen peas. Let everything heat through, then taste and adjust with additional homemade seasoned salt and ground pepper if needed. I find that a final seasoning adjustment at this point makes every bite perfectly balanced.

Ladle the hot soup into bowls and serve immediately. Enjoy the comforting combination of flavors and textures!