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.

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Heat a Dutch oven or large soup pot over medium-high heat and melt the butter.
Add carrots, mushrooms, celery, and shallots or onions to the pot.
Sauté until the mushrooms release their liquid and the liquid has evaporated, about 3 to 4 minutes.
Season with homemade seasoned salt and pepper and continue to sauté until vegetables are tender, about 6 to 7 more minutes.
Add garlic, poultry seasoning, and dried thyme and sauté until the garlic is very fragrant, about 1 to 2 minutes.
Sprinkle the flour over the vegetables, stir to coat, and cook for 1 minute.
Slowly pour in the chicken stock while stirring to avoid lumps, then add the milk and turn heat up to medium-high.
Bring the mixture to a simmer, stirring occasionally, then add the gnocchi and stir to combine.
Turn heat down to medium and simmer, stirring frequently, until the gnocchi are tender, about 5 to 6 minutes.
Stir in the shredded chicken and frozen peas, taste, and add seasoned salt and pepper if necessary.
Ladle into bowls and serve hot.

Use a heavy Dutch oven for even heat. Store leftovers in an airtight container for up to three days.