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Chicken and Dumpling Soup

Bree, Baked Bree

A spin on the classic chicken and dumplings. This soup has all of the flavor, but uses a surprise ingredient for the dumplings - gnocchi! Perfect for a chilly evening.
15 min Prep Time
30 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Servings: 6 to 8

Servings: 6 to 8

Ingredients

  • 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

Instructions

Step 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.

Step 2

Add salt, pepper, poultry seasoning, garlic and wine. Cook for one minute.

Step 3

Sprinkle flour over vegetables and cook for 1 to 2 minutes, or until flour cooks out.

Step 4

Pour in chicken stock, bring to bubble and reduce heat. Simmer for 15 minutes.

Step 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.

Step 6

Add parsley right before serving. Ladle into bowls.