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Light Chicken Mushroom Stew|Craving Something Healthy

Light Chicken Mushroom Stew

Servings 6 servings


  • 1 pound boneless chicken breast
  • 1 bay leaf
  • 3 tablespoons canola oil
  • 2 large shallots minced
  • 1 1/2 cups sliced baby bella mushrooms
  • 1 stalk celery diced
  • 4 large carrots cut into 1/2-inch coins
  • 1 teaspoon dried thyme leaves
  • 1/4 cup flour
  • 1/4 cup sherry
  • 2 1/2 cups low sodium chicken stock
  • 1 cup 1% milk
  • 8 ounces fresh frozen or packaged gnocchi (about 2 cups)
  • Kosher salt and fresh ground pepper


  • Bring about 1 1/2 cups water and bay leaf to a boil in a Dutch oven. Sprinkle chicken breasts with salt and pepper, and place chicken in water. Reduce heat to low and gently poach chicken for about 15 minutes, or until cooked through. Remove chicken and set aside. Drain water.
  • Place the Dutch oven over high heat, let any water evaporate, and add oil.
  • Saute shallots, mushrooms and celery in oil until vegetables are tender. Add carrots and sauté for another 3-5 minutes.
  • Add flour, and thyme, and stir to coat all vegetables well. Cook for 1 minute.
  • Add sherry and chicken stock and stir well to combine with flour. Bring to a boil and let sauce thicken. Reduce heat to medium and add milk.
  • Let sauce simmer and thicken, and meanwhile, shred cooked chicken.
  • Add chicken to Dutch Oven, and stir to combine.
  • Add gnocchi, and let simmer for 5 minutes, or until gnocchi is softened and cooked through.
  • Add salt and pepper and additional thyme to taste.


Use fresh or frozen gnocchi in this recipe.
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