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Easy Chicken and Gnocchi Dumplings

Chicken and dumpling soup with gnocchi dumplings, vegetables, and a creamy chicken broth.

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Ingredients

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  • 3 tablespoons butter
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrot
  • 1/2 cup chopped shallots
  • 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)
  • 2 to 3 cups diced or shredded chicken
  • 1 cup frozen peas, thawed, optional
  • Fresh chopped parsley or green onions for garnish, optional

Instructions

  1. 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.
    Chicken and gnocchi dumpling soup preparation: sauteing the vegetables..
    Credit: Diana Rattray
  2. 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.
  3. 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.
    Add chicken and gnocchi to the chicken and dumpling soup and heat through.
    Credit: Diana Rattray
  4. Serve with crusty bread or dinner rolls for dipping. Enjoy!
    Chicken and dumpling soup with gnocchi dumplings, vegetables, and a creamy chicken broth.
    Credit: Diana Rattray

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