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Chicken and Gnocchi Dumpling Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This Chicken and Gnocchi Dumpling Soup is perfect for this time of year, it's comforting, delicious and made with gnocchi. Super easy to make!
Servings: 6
Calories: 258 kcal
Author: Joanna Cismaru
Ingredients
  • 1 tbsp olive oil
  • 3/4 lb chicken thighs skinless and boneless, cut into 1 inch pieces, 12 oz
  • salt and pepper to taste
  • 1 medium onion chopped
  • 2 celery stalks chopped
  • 1 medium carrot chopped
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 5 cups chicken broth low sodium
  • 2 tbsp all-purpose flour
  • 8 oz gnocchi
  • 1 cup peas frozen
  • 1 tbsp fresh parsley for garnish
Instructions
  1. In a large Dutch oven heat the olive oil over medium high heat. Add the chicken thigh pieces to the pot then season them generously with salt and pepper. Cook the chicken for about 5 to 7 minutes or until they start to brown.
  2. Add the chopped onion, celery and carrots to the pot. Add the chicken broth and scrape the bottom of the pan to loosen the browned bits, bring to a boil, reduce the heat to a simmer and continue cooking for another 8 minutes.
  3. In a small bowl whisk together the 2 tbsp of flour with a couple ladles of the soup from the pot. Add this mixture back to the pot and stir well. Cook for a couple more minutes, the soup will thicken a bit.
  4. Add in the gnocchi and cook for 3 more minutes or until the gnocchi start to float to the surface.
  5. Add the peas and cook for another 5 minutes. Taste for seasoning and adjust with salt and pepper as necessary.
  6. Garnish with fresh parsley and serve.
Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.