Like an Italian take on chicken and dumplings, this simple stew is prepared with rotisserie chicken and store-bought gnocchi for a speedy dinner that tastes fantastic.
Recipe tags: chicken base, easy difficulty, main, chicken, stew
| 2 tbsp | butter |
| 2 stalks | celery, diced |
| 1 | medium carrot, diced |
| 1 | onion, diced |
| 2 tbsp | all-purpose flour |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 cups | shredded rotisserie chicken |
| 12 oz | prepared fresh gnocchi |
| ¼ cup | basil pesto |
In large high-sided skillet set over medium-high heat, melt butter. Cook celery, carrot and onion, stirring occasionally, for 3 to 5 minutes or until starting to soften. Sprinkle in flour. Cook, stirring frequently, for 2 to 3 minutes or until incorporated.
Slowly stir in 3 1/2 cups water and Roasted Chicken Base. Stirring, bring to a boil. Reduce heat to medium. Cook, stirring constantly, for 5 to 8 minutes or until thickened slightly. Stir in chicken and gnocchi. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender and gnocchi are heated through.
Stir in pesto. Cook, stirring constantly, for 1 minute.
Tip: Add more of your favorite veggies, fresh or frozen, with the gnocchi in Step 2.
Tip: Add splash of cream or white wine with the pesto in Step 3 if desired.