Since my #1 food tester is in college now (yes, hubby is my #2 taste tester) I sometimes have to rely on myself to eat leftovers. Even though I don’t mind eating leftovers for lunch or sometimes breakfast, there are times I have to make them more exciting in order to eat them. That is why I came up with Chicken and Gnocchi Stew. I had a leftover roasted chicken that needed a little tender love and care so it was perfect for a new recipe.
Using an already roasted chicken meant my prep time was cut in half which made pulling the rest of the recipe together easy. Chicken and Gnocchi Stew is mostly a different take on chicken and dumplings. Instead of nice big fat dumplings, there a little plump pillows of potato gnocchi. Gnocchi are right up my alley because I love potatoes. Adding gnocchi also eliminated the need to include potatoes in the stew. It was like a two for one deal!
I put Chicken and Gnocchi Stew in the comfort food category. It is packed with vegetables and protein along a little of the other stuff we shouldn’t eat too often. Fortunately, the best ingredient in comfort foods like this one is love. Corny but true.
Chicken and Gnocchi Stew
1 roasted chicken skin and bones removed then shred meat or
2 chicken breasts
2 chicken thighs
3 carrots peeled and sliced
2 stalks celery sliced
1 pkg gnocchi
1 pkg frozen peas
½ onion diced
½ onion sliced
1 can cream of chicken soup
3 cups chicken stock
2 tbsp salt
1 tsp black pepper
½ tsp dried parsley
Prepare gnocchi per package instructions. Drain and set aside.
If using chicken breasts and chicken thighs, cook in 4 cups water with 1 tbsp salt for 25 – 30 minutes. Remove chicken from pot and let cool then remove skin and bones. Cut into bite-size pieces.
Pour chicken stock into a large pot. Add carrots, celery, peas and onions along with remaining salt, pepper and parsley. Cook over medium heat for 15 minutes. Whisk in cream of chicken soup. Add chicken and gnocchi cook for 15 minutes more. Serve with or over biscuits. Tastes even better the second day.