Chicken Stew with Gnocchi
My chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. —Marge Drake, Juniata, Nebraska
Ingredients
- 3 medium parsnips, peeled and cut into 1/2-inch pieces
- 2 large carrots, cut into 1/2-inch slices
- 2 celery ribs, chopped
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 4 green onions, chopped
- 3 pounds bone-in chicken thighs, skin removed
- 1/2 teaspoon dried sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 1 cup water
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 1 package (16 ounces) potato gnocchi
- Hot pepper sauce and thinly sliced green onions, optional
Reviews
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!
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