Chicken and Gnocchi Dumpling Soup

Here is a great recipe for when you are craving a big bowl of chicken and dumplings but don’t want all the fat. Its use of whole wheat gnocchi makes it higher in fiber and simplifies the recipe. It makes a great Sunday dinner, and the leftovers are even better the next day!

1 tablespoon olive oil
12 ounces skinless, boneless chicken thighs, cut into bite-size pieces
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
5 cups unsalted chicken stock (such as Swanson), divided
8 ounces whole-wheat gnocchi (such as Gia Russa)
2 tablespoons all-purpose flour
1 frozen green peas
1/2 teaspoon freshly ground black pepper

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.

Add onion, celery, carrot, rosemary and thyme to pan; cook 7 minutes or until vegetables are tender. Add 4 cups stock, scraping 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.

Combine remaining 1 cup stock and flour in a bowl, stirring with a whisk. Slowly add stock mixture to pan, stirring constantly with a whisk. Stir in chicken and peas; cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper.

Nutritional Information per Serving: Calories 224; Fat 5.2g; Sat fat 1g; Protein 19g; Carbohydrate 24g; Fiber 5g; Cholesterol 54mg; Iron 3mg; Sodium 515mg; Calcium 54mg; Sugars 5g; Est. added sugars 1g

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