Photo: Jennifer Causey
Active Time
14 Mins
Total Time
27 Mins
Serves 6 (serving size: 1 1/3 cups)

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.


How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews


November 13, 2016
This recipe is so good and flavorful! I used chicken breast instead of thighs and regular gnocchi. Very good!

SO warm & comforting...

November 10, 2016
This was an excellent, healthy, simple recipe. Took a bit longer than expected (lots of chopping), but totally worth it. Used a parsnip instead of carrots (because I needed to get rid of it), and dried thyme and sage (instead of rosemary - again, just what I had on hand), and added the gnocchi with the peas at the end (the gnocchi I purchased only required 2 min to cook, and I didn't want them to get smushy). We will make it again soon!