Quick Chicken and Dumplings
Updated Jan. 9, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons unsalted butter
- 2medium carrots or 8 ounces butternut squash, peeled and chopped into ½-inch pieces (about 1 cup)
- 1medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup)
- 2medium celery stalks, peeled and sliced ½-inch thick (about ⅔ cup)
- 3garlic cloves, finely chopped
- 1tablespoon finely chopped fresh rosemary
- 2teaspoons fresh thyme leaves
- 1teaspoon poultry seasoning (optional)
- Kosher salt and black pepper
- 3tablespoons all-purpose flour
- 5cups chicken stock
- 1cup heavy cream
- 1(16-ounce) package fresh or shelf-stable store-bought gnocchi
- ½small (3-pound) store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 cups shredded meat)
- Fresh tarragon, parsley or dill, for garnish
Nutritional analysis per serving (6 servings)
691 calories; 39 grams fat; 18 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 31 grams protein; 1439 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
- Step 2
Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
- Step 3
Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.
Private Notes
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Comments
Made this recipe as a way to use up rotisserie chicken from earlier in the week. I really, really enjoyed this soup! Added frozen peas and extra carrot and used whole milk rather than heavy cream to make it ever so slightly healthier. It was very tasty and so, so fast.
Made this tonight, no revisions, and it was delicious. Next time I'll reduce the stock by one cup for a version that's a little less brothy and even more hearty. Of course, one must always take the time given (20 min) as fantasy.
This is similar to the chicken and gnocchi soup at Olive Garden. I’ve been making a homemade version of that that’s much better. The main difference compared to this recipe is that I use homemade chicken stock and homemade ricotta gnocchi. I also add some spinach just before serving. We love to top it with grated Parmesan. It’s a favorite in my family.
This isn’t a comment about the recipe itself, but about one of its components: has any of you found a quick way of dealing with fresh thyme? I have a ton of it in my garden and I love the flavor it gives to dishes like this, but trying to get the leaves off the (admittedly thin) woody stems drives me nuts and takes forever. Am I just supposed to suck it up and throw the stems in? Is there some trick besides running my fingers down the stem and stripping them off? I’d appreciate any suggestions.
Love this for a tasty, easy, weeknight meal! To be clear, it's a 20 minute recipe AFTER you've finished processing the chicken and chopping up all the vegetables, garlic, and herbs. Actual preparation time is closer to 45 mins. Still worth it!
Very good, very quick. Too quick for the veggies to cook, so either chop much smaller than you think or boil longer.