Go Back
+ servings
overhead shot of a spoon taking a bite of chicken and gnocchi dumpling soup
Print Recipe Add to Collection
4.5 from 2 votes

Chicken and Gnocchi Dumpling Soup

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: gnocchi, soup, winter comfort
Servings: 6
Calories: 223kcal

Ingredients

  • 1 tablespoon olive oil
  • 3/4 pound chicken thighs skinless and boneless, cut into 1 inch pieces, 12 oz
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1 medium onion chopped
  • 2 celery stalks chopped
  • 1 medium carrot chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 5 cups chicken broth low sodium
  • 2 tablespoon all-purpose flour
  • 8 ounce gnocchi
  • 1 cup peas frozen
  • 1 tablespoon fresh parsley for garnish

Instructions

  • 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.
  • Add the chopped onion, celery, carrots, thyme and rosemary 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.
  • 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.
  • Add in the gnocchi and cook for 3 more minutes or until the gnocchi starts to float to the surface.
  • Add the peas and cook for another 5 minutes. Taste for seasoning and adjust with salt and pepper as necessary.
  • Garnish with fresh parsley and serve.

Video

Notes

You can use chicken breasts instead of thighs for this recipe.
 
For a vegetarian version, use vegetable stock and increase the amount of vegetables called in the recipe to your liking. 
 
For a gluten free version, substitute the flour for 2 tsp of cornstarch.
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 
 Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 223kcal | Carbohydrates: 24g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 451mg | Potassium: 460mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2010IU | Vitamin C: 12.9mg | Calcium: 39mg | Iron: 2.9mg