Quick Chicken and Dumplings

Name: Quick Chicken and Dumplings
Total time: 20 min
Yield: 4 to 6 servings (about 9 cups)
Cuisine: american
Ingredients: 3 tablespoons unsalted butter; 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup); 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup); 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup); 3 garlic cloves, finely chopped; 1 tablespoon finely chopped fresh rosemary; 2 teaspoons fresh thyme leaves; 1 teaspoon poultry seasoning (optional); Kosher salt and black pepper; 3 tablespoons all-purpose flour; 5 cups chicken stock; 1 cup heavy cream; 1 (16-ounce) package fresh or shelf-stable store-bought gnocchi; 1/2 small (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

By Alexa Weibel

Updated Jan. 9, 2020

Quick Chicken and Dumplings — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 20 minutes
Rating: 5(3,103)
Comments: Read comments

This is the perfect soup for when you’re craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.

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Ingredients

Yield: 4 to 6 servings (about 9 cups)

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

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

3,103 user ratings

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Comments

Emma5 years ago

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.

TP in the 65 years ago

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.

Ohiofem5 years ago

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.

Jenna3 days ago

I've made this many times now and the whole family really enjoys it! I use shelf stable gnocchi. I saw one commenter recommended toasting the gnocchi which I might try next time. I actually don't measure the veggies - I get the requested 2 carrots and medium leek, but I think I end up with two cups of each. No problem! Just a thicker soup. I use garlic powder - 1/8 tsp per clove. (I don't normally have whole garlic at home) I will make this soup again and again!

KellyCW1 month ago

I’ve made this twice, first as written and a second time with the changes below. Tips: toast gnocchi in a skillet with butter before adding to the soup for better flavor. To speed things up, I microwave cut veg with a tablespoon of olive oil for 4min before sautéing. My kids don’t like crunchy celery and this saved a lot of time.

Kent McCoy3 months ago

I made Chicken and Dumplings using the filling from this recipe but substituted the dumplings from Alison Roman's version in lieu of the gnocchi. It was really good.

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