{"id":1193,"date":"2021-09-19T16:29:50","date_gmt":"2021-09-19T16:29:50","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1193"},"modified":"2025-10-04T19:56:45","modified_gmt":"2025-10-04T19:56:45","slug":"quick-chicken-and-dumplings","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/quick-chicken-and-dumplings\/","title":{"rendered":"Chicken Stew with Gnocchi"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicken Stew with Gnocchi<\/span><\/h2>\n
<\/div>\n
This is the perfect stew for when you\u2019re craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply saut\u00e9 your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course, Soup, stew<\/span><\/div>
Cuisine: <\/span>American, Italian<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> to 6 servings (about 9 cups)<\/span><\/span><\/div>\n\n
Author: <\/span>Adapted from Alexa Weibel – NYTimes Cooking<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> tablespoons<\/span> unsalted butter<\/span><\/li>
  • 2<\/span> medium carrots, or 8 ounces butternut squash, or a sweet potato<\/span> peeled and chopped into 1\/2-inch pieces (about 1 cup)(we like more than 2 carrots)<\/span><\/li>
  • 1<\/span> medium leek<\/span> trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup)<\/p>

    (we like more leeks than this)<\/span><\/li>

  • mushrooms<\/span> sliced, amount to taste (optional)<\/span><\/li>
  • 2<\/span> medium celery stalks<\/span> peeled and sliced 1\/2-inch thick (about 2\/3 cup)<\/p>

    (we like more celery than this)<\/span><\/li>

  • cabbage<\/span> shredded, amount to taste (optional)<\/span><\/li>
  • 1<\/span> tablespoon<\/span> finely chopped fresh rosemary<\/span> or a rosemary stem (Wrap in Cheesecloth, with the thyme stems, so they can be removed easily after cooking.)<\/strong><\/em><\/span><\/li>
  • 2<\/span> teaspoons<\/span> fresh thyme leaves<\/span> or a few stems of fresh thyme<\/span><\/li>
  • 3<\/span> garlic cloves<\/span> finely chopped<\/span><\/li>
  • 1<\/span> teaspoon<\/span> poultry seasoning<\/span> (optional)<\/span><\/li>
  • Kosher salt and black pepper<\/span><\/li>
  • 3<\/span> tablespoons<\/span> all-purpose flour<\/span> (maybe more)<\/span><\/li>
  • 5<\/span> cups<\/span> chicken stock<\/span><\/li>
  • \u00bd<\/span> small (3lb)<\/span> store-bought rotisserie chicken<\/span> skin and bones discarded, meat torn into bite-size pieces (about 2 cups shredded meat)<\/p>

    (If not using a rotisserie chicken, use chicken breast prepared as above, and add rotisserie spices – see below*)<\/span><\/li>

  • 1<\/span> cup<\/span> heavy cream, or coconut milk<\/span> (we like the coconut milk)<\/span><\/li>
  • peas<\/span> to taste (optional)<\/span><\/li>
  • 1<\/span> pkg (16oz)<\/span> fresh or shelf-stable store-bought gnocchi<\/span><\/li>
  • Fresh tarragon, parsley, or dill,<\/span> for garnish<\/span><\/li><\/ul><\/div>

    <\/span>* Rotisserie Spices<\/span><\/h4>
    • 1<\/span> Tbsp<\/span> paprika<\/span><\/li>
    • 2<\/span> tsp<\/span> garlic powder<\/span><\/li>
    • 1<\/span> tsp<\/span> onion powder<\/span><\/li>
    • 1<\/span> tsp<\/span> dried thyme<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> dried oregano<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • In a large pot, melt the butter over medium. Add the carrots (or squash, or sweet potato), leek, mushrooms (if using), celery, shredded cabbage (if using), garlic, and poultry seasoning, if using. Wrap rosemary, and thyme in a cheesecloth pouch, and add. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.<\/span><\/div><\/li>
      • Sprinkle with the flour, and mix in. Then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream (if using coconut milk, delay adding until later), and bring to a boil over high heat.<\/span><\/div><\/li>
      • Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Add peas (if using) towards the end. If using, add coconut milk towards the end, to prevent curdling.<\/span><\/div><\/li>
      • Remove cheesecloth pouch of herbs.<\/span><\/div><\/li>
      • Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. <\/span><\/div><\/li>
      • Divide among bowls and top with fresh tarragon and more black pepper, if desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        This recipe is very flexible in regards to the amount of vegetables to use, and no doubt you could choose additional or alternative vegetables.<\/span>
        <\/div>\n
        <\/span>Bryan’s Notes:<\/span><\/h5>\nThe way we make this dish, it’s more like a stew than a soup, and we have eaten it as a main course.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1189,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,136,132,2194,697],"tags":[],"class_list":["post-1193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-entree","category-soup","category-stew-dish","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2021\/09\/QuickChickenAndDumplings.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1193"}],"version-history":[{"count":10,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1193\/revisions"}],"predecessor-version":[{"id":8333,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1193\/revisions\/8333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1189"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}