One of my parents' neighbors and friends shared this recipe with me earlier this year and I finally got around to making it.
Here's the original recipe:
He's a very good cook - he and his wife fed me often. We loved it although I changed the way I made it just a little. My version is a cross between a soup and a stew and I think I heard that Rachael Ray called that a 'Stoup' so stoup it is!
Chicken Gnocchi Stoup
6 C chicken broth - I used Better Than Bullion
4 cloves, minced garlic - shortcut that works for me: I buy it in the jars
3 Tbsp unsalted butter
1/2 onion, chopped
3 carrots, thinly sliced
1 rib celery, thinly sliced
1 package prepared potato gnocchi (I found mine in the pasta aisle)
1 can peas, drained
A splash or two of 1/2 & 1/2 or heavy cream
4 C cooked, cubed chicken (I use chicken tenderloins and brown them in the butter)
Freshly ground black pepper
Hunk of good Parmesan
* Brown chicken in melted butter - I season with pepper, and seasoning salt. Remove from pan, let cool a bit and dice into bite-sized pieces. In same pan, add onion, garlic, celery, and carrots - saute for about 5 minutes, stirring up all the good flavor from the cooked chicken and butter from the bottom of the pan. Add chicken broth. Stir in gnocchi, and some freshly shredded Parmesan. I added a heaping tablespoon of Tapioca flour to thicken the broth and a splash of 1/2 & 1/2. Let it simmer for about 10 minutes. Serve with more freshly grated parmesan, some red pepper flakes, and good bread!