Chicken Stew with Gnocchi
Total TimePrep: 25 min. Cook: 6-1/2 hours
Makes8 servings (3 quarts)
Flavorful, warming, and my new comfort food! We cook this on the stove top instead of a slow cooker. The chicken falls apart, so no need to remove and cut ( we use boneless thighs). After the gnocchi and cornstarch goes in, we bring to a boil and then let simmer 10 minutes. Comes out perfect everytime! Thank you for the recipe :)
People mention olives in reviews. I see no olives mentioned in the recipe.
This soup is great. I don’t think some of the people who wrote a review for this know that gnocchi is not an olive, it’s an Italian pasta.
I would be more inclined to thicken the gravy with flour. Also, olives wouldn't be my first choice. Nevertheless, this sounds a lot like a recipe my grandmother used to make. A good base recipe. Also, I would just add another cup of chicken stock instead of water.
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Very bland. I followed the recipe to the letter. I added hot sauce to my serving and THAT gave it some flavor, but it was just the flavor of the hot sauce. Unless I can figure out how to bring some more flavor to this recipe, I'm going to have to skip it.
This is a delicious stew, my husband and I couldn't get enough. The parsnips added a unique flavor. I will definitely make this again.
I’m sorry to say I just didn’t like it...not to my taste preferences I guess. Looked beautiful, though.
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Super excellent! The only changes I made were leaving out the parsnips and olives since the husband unit doesn't care for them. Nothing finer than a meal-in-one-crock!