Chicken Gnocchi Stew

We LOVED this soup. Loved it. New favorite and I bet it will taste even better in the winter!!!!!!!!

Enjoy!

Chicken Gnocchi Stew

2 Tbls. Extra Virgin Olive Oil
4 slices bacon, chopped
3 cloves garlic, finely chopped or grated
1 large onion, chopped
2 carrots, pealed & thinly sliced on a diagonal
1 bay leaf
salt & pepper
1 rotisserie chicken, shredded*
1 quart (32 oz) chicken stock
2 cans stewed tomatoes (2-15 oz. cans or 1-28 oz. can)
1 1/2 lbs. gnocchi (pasta isle or freezer section)
1/4 c. basil leaves, torn
grated parmesan cheese

Heat a large pot over med-low heat with olive oil, about 2 turns of the pan. Add bacon & cook through, until golden & crispy. Remove it to a paper towel-lined plate & reserve.

Turn the heat up to high & add garlic & toast slightly. Add the onion, carrots & bay leaf, cook 3-4 minutes, until the onion starts to get tender. Season the veggies with salt & pepper, add the reserve bacon & shredded rotisserie chicken to the pan. Pour in the chicken stock & stewed tomatoes, & bring up to a bubble.

Once the stew has come up to a boil, add gnocchi & cook according to package (they'll sink-then wait till they stay floating for a few minutes; about 3-4 minutes). Once gnocchi are done, remove pan from the heat, stir in the basil & serve with grated parmesan at the table.


*tip: if rotisserie chicken is still warm/HOT from purchase, place in freezer or fridge while you prepare the rest of your ingredients; then shred without your hands burning!


Original Recipe HERE