Easy Chicken and Gnocchi Dumplings
A bowl of chicken and gnocchi dumplings is comforting and perfect for the cooler fall and winter weather. This satisfying dish combines tender pieces of rotisserie chicken, fluffy gnocchi, and a medley of vegetables in a rich, savory broth. The soup is perfect for chilly evenings or whenever you crave a meal that warms you…
A bowl of chicken and gnocchi dumplings is comforting and perfect for the cooler fall and winter weather. This satisfying dish combines tender pieces of rotisserie chicken, fluffy gnocchi, and a medley of vegetables in a rich, savory broth. The soup is perfect for chilly evenings or whenever you crave a meal that warms you from the inside out. This recipe strikes the ideal balance between hearty and elegant.
It’s quick and easy thanks to rotisserie chicken and store-bought gnocchi. It tastes like something that’s been simmering all day, but it comes together in about 30 minutes—perfect for a weeknight dinner when you want something hearty and satisfying without a lot of fuss.
Why You’ll Love It
Fast and comforting. This soup comes together quickly but tastes like a slow-cooked meal.
Flavorful and filling. Chicken, gnocchi, and veggies in a creamy broth make a satisfying one-pot dinner.
Easy shortcuts. Using rotisserie chicken and pre-made gnocchi saves time without sacrificing flavor.
Great for leftovers. The soup reheats beautifully, so it’s perfect for lunch the next day.
Versatile base. Add your favorite vegetables or proteins to make it your own.
Ingredient Notes
- Rotisserie chicken: A big time-saver and always full of flavor. Any cooked chicken will work.
- Gnocchi: Use shelf-stable, fresh, or frozen—whatever you have.
- Shallots: Milder than onions and perfect for this delicate, creamy broth.
- Seasonings: Poultry seasoning and herbes de Provence add warmth and depth.
- Cream: Adds richness—feel free to adjust with half-and-half or milk if preferred.
- Peas: Optional, but they add a nice pop of color and sweetness.
Steps to Make Chicken and Gnocchi Dumplings
- Melt the butter in a Dutch oven or soup pot. Add the celery, carrots, and shallots and cook until just beginning to soften. Stir in the garlic and seasonings.
- Sprinkle the flour over the vegetables and cook for a couple of minutes, stirring constantly.
- Gradually add the chicken stock and bring the mixture to a boil.
- Add the gnocchi and peas, then reduce the heat and simmer for a few minutes.
- Stir in the cream and cooked chicken. Simmer until the soup is hot and everything is tender.
- Taste and adjust the seasoning. Serve hot with crusty bread.
Recipe Variations
- Vegetarian: Swap the chicken for sautéed mushrooms, beans, or chickpeas and use vegetable broth.
- Spicy: Add red pepper flakes or a dash of hot sauce for heat.
- Cheesy: Stir in a few ounces of shredded Parmesan cheese for extra richness.
- Seafood: Replace the chicken with cooked shrimp, chunks of mild fish, or crab for a coastal twist.
- Bacon or Ham: Add cooked crumbled bacon or some diced ham for a smoky flavor.
What to Serve With Chicken and Gnocchi Dumplings
- Bread: Choose crusty bread or dinner rolls to dip into the creamy broth. Or serve the soup with buttermilk biscuits or cornbread for a Southern vibe.
- Salad: Add a fresh tossed salad with a light vinaigrette or Italian dressing. Or choose a crispy coleslaw.
How to Store and Reheat
Refrigerate: Cool the soup completely and store in an airtight container for up to 4 days.
Freeze? Not ideal. Gnocchi can get mushy after freezing and thawing, but the broth and chicken base can be frozen without the gnocchi.
To Reheat: Warm gently on the stovetop or in the microwave until hot. Add a splash of broth or cream if it thickens too much.
Easy Chicken and Gnocchi Dumplings
Ingredients
- 3 tablespoons butter
- 1 cup celery, thinly sliced
- 1 cup carrot, thinly sliced
- 1/2 cup shallots, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon herbes de Provence, or Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons flour
- 1 quart chicken stock
- 1 cup heavy cream
- 12 to 16 ounces gnocchi, fresh, frozen, or shelf stable
- 3 cups rotisserie chicken, diced or shredded
- 1 cup peas, frozen, thawed, optional
- Fresh chopped parsley or green onions for garnish, optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the celery, carrots, and shallots and cook, stirring occasionally, for 2 minutes. Add the garlic, poultry seasoning, herbes de Provence, and a dash each of kosher salt and ground black pepper. Continue cooking, stirring, for 3 to 4 minutes or until the vegetables are slightly softened.
- Add flour to the vegetable mixture and cook, stirring, for 2 minutes. Gradually add the chicken broth; increase the heat to high and bring to a boil.
- Add the gnocchi and peas to the broth mixture and reduce the heat to medium. Cook for 2 minutes and then add the cream and chicken. Cook, stirring occasionally, for 3 to 5 minutes longer or until the gnocchi and vegetables are tender. Taste and add salt and pepper as needed.
- Serve with crusty bread or dinner rolls for dipping. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
