Chicken and Gnocchi Dumpling Soup

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Chicken and Gnocchi Dumpling Soup ImageRecipe

Photo: Jennifer Causey

Homey and hearty chicken and dumplings has never been faster or easier, thanks to store-bought gnocchi. Browned bits from the seared chicken thighs create a rich base for the soup, while carrots and peas provide texture and fresh veggies to the soup. This kid-friendly soup is perfect for a weeknight dinner, and leftovers can be packed for lunch tomorrow.


Serves 6 (serving size: 1 1/3 cups)


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1 tablespoon olive oil
12 ounces skinless, boneless chicken thighs, cut into bite-size pieces
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
5 cups unsalted chicken stock (such as Swanson), divided
8 ounces whole-wheat gnocchi (such as Gia Russa)
2 tablespoons all-purpose flour
1 cup frozen green peas
1/2 teaspoon freshly ground black pepper


Active: 14 Minutes
Total: 27 Minutes

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes or until browned, stirring occasionally. Remove chicken from pan.

2. Add onion, celery, carrot, rosemary, and thyme to pan; cook 7 minutes or until vegetables are tender. Add 4 cups stock, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 8 minutes. Add gnocchi to pan; cook 3 minutes or until gnocchi float to the surface.

3. Combine remaining 1 cup stock and flour in a bowl, stirring with a whisk. Slowly add stock mixture to pan, stirring constantly with a whisk. Stir in chicken and peas; cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper.

Created date

July 2016

Nutritional Information

Calories 224
Fat 5.2 g
Satfat 1 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 19 g
Carbohydrate 24 g
Fiber 5 g
Cholesterol 54 mg
Iron 3 mg
Sodium 515 mg
Calcium 54 mg
Sugars 5 g
Est. Added Sugars 1 g