Chicken Stew with Gnocchi
Olive Oil - 2 tbsp
Spanish Onion - 1.5 cups
Celery - 1.5 cups
Garlic - 3 cloves
Carrots - 2 cups
Ground Black Pepper - .5 tsp
Fresh Thyme - 3 sprigs
Bay leaf - 2 small
Tomato Paste - ¾ tbsp
Chicken Stock, Low Sodium and Organic - 3 cups
Fresh Potato Gnocchi - 2 cups
Fresh Parsley - 2 tbsp
Whole Cooked Rotisserie Chicken (Loblaws/Costco, Etc)
Welcome to our first instalment of fit fuel. Today we are going to show you how to make an old classic comfort food with a little bit of an upgrade. Chicken Stew is an extremely healthy option, it’s high in protein, balanced in carbohydrate and good fats. It’s low calorie but very satisfying and filling. Adding the Gnocchi in makes for a real treat and is an upgrade on adding straight potatoes. You can make a big batch on Sunday and portion out lunches for the week. This is a meal that can do it all.
Prep – 10 mins
Rough cut, onion, Carrot and Celery and set a side in a medium sized bowl.
Mince, crush or dice the garlic add to the Celery, Carrot and Onion.
Debone the rotisserie chicken and set a side in another medium sized bowl. I recommend using your hands to pull the meat off the bones, I find it faster than using a knife.
Pour 3 cups of broth into a measuring cup and set a side.
Cooking – 40-50 mins
Heat 2 tbsp of olive oil on medium heat in a medium sized Dutch oven or pot.
Add in all vegetables and allow to soften while stirring intermittently 5 mins.
Add in pepper, thyme and bay leaf allow to soften another 5 mins.
Create a circular clearing on the bottom of the pot and add in tomato paste.
Stir the paste on the bottom of the pot allowing it to cook and loosen up 1-2 mins.
Stir the tomato paste into the vegetables and cook another 5 mins.
Stir in chicken.
Add chicken broth and stir.
Cover and let cook 20-30 mins until carrots are soft and ready to eat.
Add in Gnochi and cook for 2-3 mins.
Add Parsely to dishes as you plate them.