4.3-Quart Iron Dutch Oven With Lid
Buy Now →Easy Chicken and Gnocchi Dumplings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
- 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Serve with crusty bread or dinner rolls for dipping. Enjoy!
Credit: Diana Rattray
Equipment
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Find it online: https://classic-recipes.com/easy-chicken-and-gnocchi-dumplings/
