2celery stalks, cut crosswise into 1/4"-thick slices
1 carrot, peeled, thinly sliced
1parsnip, peeled, cut into 1/4"-thick rounds
1leek, halved lengthwise, cut crosswise into 1/4"-thick slices
1/4cup chopped flat-leaf parsley
1/4cup chopped fresh chives
Shaved Parmesan
Instructions
Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20–30 minutes.
Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes. Be sure the roux doesn't brown.
Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon.
Reduce heat to low and add vegetables. Cook until tender, about 5 minutes.
Add shredded chicken and herbs. Season with salt and pepper.
Cook the gnocchi according the instructions on the box.
Using a spider (or slotted spoon), add cooked gnocchi to chicken and veggie broth.