This soup is a great spin on the classic chicken and dumpling. It has all of the flavor of the original, but uses a surprise ingredient for the dumplings – gnocchi! Perfect for a chilly evening, or when you need a quick and filling dinner without a lot of ingredients.

Best Chicken & Dumpling Soup | Go Bold With Butter

Chicken & Dumpling Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 to 8 servings

Chicken & Dumpling Soup


  • 4 tablespoons (1/2 stick) butter
  • 1 large onion, diced
  • 4 carrots, peeled and diced
  • 3 stalk celery, diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 1 clove garlic, minced
  • 1/4 cup white wine
  • 4 tablespoons flour
  • 6 cups chicken stock
  • 1 (10-ounce) package frozen peas
  • 1 package (about 1 pound) vacuum-packed gnocchi
  • 1/4 cup flat leaf parsley, finely chopped


  1. In large Dutch oven or pot, heat butter over medium-high heat. Add onion, carrots and celery. Cook until vegetables are soft, about 10 minutes.
  2. Add salt, pepper, poultry seasoning, garlic and wine. Cook for one minute.
  3. Sprinkle flour over vegetables and cook for 1 to 2 minutes, or until flour cooks out.
  4. Pour in chicken stock, bring to bubble and reduce heat. Simmer for 15 minutes.
  5. Increase heat to medium. Add peas and gnocchi. Cook until the gnocchi floats to the top. Check for seasoning and add more salt and pepper if needed.
  6. Add parsley right before serving. Ladle into bowls.

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