Chicken & Gnocchi Dumpling Stew

Ingredients

1 Tbs olive oil

1 sweet onion, chopped

1 lb carrots, chopped (approx 2 cups)*

4 cups chicken bone broth (can reduce to 2-3 cups if you want it to be less soupy - just make sure there’s enough to cover the gnocchi)

1 lg Tbs chicken bouillon, optional

1 Tbs dried thyme, or to taste, optional

2 Tbs Italian seasoning, or to taste, optional

1 pkg Boursin garlic & herb cheese

1 pkg gnocchi

1 rotisserie chicken, deboned and chopped

1-2 cups corn, frozen or fresh (removed from cob)*

1-2 cups frozen peas*

*could also substitute with frozen mixed vegetables - if so, use 12-16 ounce bag, omit the carrots and add veggies at the end in place of corn and peas.

Directions

Heat large skillet over medium heat. Add olive oil.

When oil heated, add onion and sauté until onion starts to translucent, about 5 minutes.

Add carrots, cook for another 5-10 minutes until starting to soften.

Add chicken broth, additional spices, and chicken bouillon. Heat until simmering and starting to boil.

Add Boursin and stir until melted.

Reduce heat to medium-low. Add gnocchi, chicken, corn, peas. Cook until gnocchi is soft and everything is heated through, 5-10 minutes

Notes

Cheri’s notes:

March 2025: made this up based on what we had on hand and it was so good I had to write it down! Steve and I both loved it. Easy and quick to make. The gnocchi gets soft and tastes like dumplings and it has lots of sauce. Would be good with some crusty bread.