Chicken and Gnocchi Dumpling Soup PT27M https://img4.recipesrun.com/201907/2019/1018/f0/2/583226/300x200x50.jpg 6 servings Ingredients: 1/2 tsp. freshly ground black pepper 1 cup frozen green peas 2 tbsp. all-purpose flour 8 oz. whole-wheat gnocchi 5 cups unsalted chicken stock 1 tbsp. chopped fresh thyme 1 tbsp. chopped fresh rosemary 1 cup chopped carrot 1 cup chopped celery 1 1/2 cups chopped red onion 1/2 tsp. kosher salt, divided 12 oz. skinless, boneless chicken thighs 1 tbsp. olive oil

Chicken and Gnocchi Dumpling Soup

By Tracy

6 Person
27 Minutes
224 Calories
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.

Ingredients

  • 1/2 tsp. freshly ground black pepper

  • 1 cup frozen green peas

  • 2 tbsp. all-purpose flour

  • 8 oz. whole-wheat gnocchi

  • 5 cups unsalted chicken stock

  • 1 tbsp. chopped fresh thyme

  • 1 tbsp. chopped fresh rosemary

  • 1 cup chopped carrot

  • 1 cup chopped celery

  • 1 1/2 cups chopped red onion

  • 1/2 tsp. kosher salt, divided

  • 12 oz. skinless, boneless chicken thighs

  • 1 tbsp. olive oil

Method

  • 01
    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.
  • 02
    Add onion, celery, carrot, rosemary, and thyme to pan; cook 7 minutes or until vegetables are tender.
  • 03
    Add 4 cups stock, scraping the 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.
  • 04
    Combine the remaining 1 cup stock and flour in a bowl, stirring with a whisk. Slowly add stock mixture to the 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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Chicken and Gnocchi Dumpling Soup

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.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 224 Kcal
  • Prep Time 14 Mins
  • Cook Time 13 Mins
  • Total Time 27 Mins
02 Ingredients
1/2 tsp. freshly ground black pepper
1 cup frozen green peas
2 tbsp. all-purpose flour
8 oz. whole-wheat gnocchi
5 cups unsalted chicken stock
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
1 cup chopped carrot
1 cup chopped celery
1 1/2 cups chopped red onion
1/2 tsp. kosher salt, divided
12 oz. skinless, boneless chicken thighs
1 tbsp. olive oil
03 Method
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.
Step 3
Add 4 cups stock, scraping the 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 4
Combine the remaining 1 cup stock and flour in a bowl, stirring with a whisk. Slowly add stock mixture to the pan, stirring constantly with a whisk. Stir in chicken and peas; cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper.
04 Author
Tracy Tracy
106 Recipes
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