Chicken and Gnocchi Dumpling Soup PT27M https://img4.recipesrun.com/201907/2019/1018/f0/2/583226/300x200x90.jpg Homey and hearty chicken and dumplings has never been faster or easier, thanks to store-bought gnocchi. Browned bits from the seared chicken thighs create a rich base for the soup, while carrots and peas provide texture and fresh veggies to the soup. This kid-friendly soup is perfect for a weeknight dinner, and leftovers can be packed for lunch tomorrow. 6 servings Ingredients: 1/2 tsp. freshly ground black pepper 1 cup frozen green peas 2 tbsp. all-purpose flour 8 oz. whole-wheat gnocchi 5 cups unsalted chicken stock 1 tbsp. chopped fresh thyme 1 tbsp. chopped fresh rosemary 1 cup chopped carrot 1 cup chopped celery 1 1/2 cups chopped red onion 1/2 tsp. kosher salt, divided 12 oz. skinless, boneless chicken thighs 1 tbsp. olive oil
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Chicken and Gnocchi Dumpling Soup

Homey and hearty chicken and dumplings has never been faster or easier, thanks to store-bought gnocchi. Browned bits from the seared chicken thighs create a rich base for the soup, while carrots and peas provide texture and fresh veggies to the soup. This kid-friendly soup is perfect for a weeknight dinner, and leftovers can be packed for lunch tomorrow.
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    01 Information
    • Grade easy
    • Serving 6 servings
    • Calorie 224 Kcal
    • Prep Time 14 Mins
    • Cook Time 13 Mins
    • Total Time 27 Mins
    02 Ingredients
      • 1/2 tsp. freshly ground black pepper
      • 1 cup frozen green peas
      • 2 tbsp. all-purpose flour
      • 8 oz. whole-wheat gnocchi
      • 5 cups unsalted chicken stock
      • 1 tbsp. chopped fresh thyme
      • 1 tbsp. chopped fresh rosemary
      • 1 cup chopped carrot
      • 1 cup chopped celery
      • 1 1/2 cups chopped red onion
      • 1/2 tsp. kosher salt, divided
      • 12 oz. skinless, boneless chicken thighs
      • 1 tbsp. olive oil
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    03 Method
    • Step 1
      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.
    • Step 2
      Add onion, celery, carrot, rosemary, and thyme to pan; cook 7 minutes or until vegetables are tender.
    • Step 3
      Add 4 cups stock, scraping the 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.
    • Step 4
      Combine the remaining 1 cup stock and flour in a bowl, stirring with a whisk. Slowly add stock mixture to the pan, stirring constantly with a whisk. Stir in chicken and peas; cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper.
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    04 Author
    Tracy Tracy
    106 Recipes
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