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Creamy Chicken Veggie Gnocchi Stew

This stew was comfort in a bowl. My husband and I had this for dinner last night and when I say we both literally licked our bowl, I mean it. There was not even a drop of stew left in either of our plates, it was that good.

This soup is not only creamy and delicious, but it is also quite lean. For the amount of soup, I made, again, way too much for us two, the amount of cream needed is little to none. You can of course always remove this, but come on, you need some love in your pot.

You can fill this pot with whatever veggies you have lying around, but I really do like the combination of mushrooms and spinach, and the hearty mushrooms blended so nicely with the green spinach.

Gnocchi is a little potato dumpling that I find gets forgotten way too often. This little nugget of joy does not get the praise it deserves. It is not only tasty served as the main part of a dish with a creamy gorgonzola or hearty tomato sauce but does just the same amount of magic when mixed in with a stew. They are usually available at your local grocery either fresh or dried, and you just need to plop these in your stew, and they cook in your soup liquid and become the perfect little dumplings.

This stew is perfect for these chillier nights we are having here in Germany, and I am telling you I made a pot that is fit to serve an entire army, but I have no worries in the world that every spoonful will be gone by end of the week, it is that good.


Creamy Chicken Veggie Gnocchi Stew

  • 5 medium sized carrots, peeled and diced

  • 2 red onions, diced

  • 3 celery stalks, diced

  • 4 garlic cloves, diced

  • 3 tbsp olive oil

  • 250g brown mushrooms, diced

  • 1 kg frozen Spinach

  • 600g fresh gnocchi

  • 250 ml cream

  • 4 cups whole milk

  • 500 ml chicken stock

  • 2 tbsp ground cumin

  • 1 cup all purpose flour

  • 3 cooked chicken breast, shredded

  • Salt and pepper

In an extra large pot add olive oil and turn heat to high. Add carrots, garlic, celery and onions. Simmer for about 5 minutes.

Add flour and mix. Slowly add cream and mix. Add milk cup by cup and mix until blended.

Turn heat down to medium low and add chicken stock, mushrooms and Spinach.

Cook on medium low heat for 1 hour. Add cumin, salt, shredded chicken, gnocchi and continue to cook for about another hour.

The consistency of the Stew should have thickened, if needed continue to cook on low until the consistency you are looking for is reached.


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