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chicken and gnocchi dumpling soup

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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.

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
Directions :
  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.
  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.
  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.

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