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.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Soup Recipes

Chicken and Dumplings

Easy Chicken Recipes

Soup Recipes

Chicken and Gnocchi Dumpling Soup

3.8

( By Tracy )

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