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.
Can you use dried Thyme and Rosemary?
This is a very favorable recipe. I love it. It' hearty and it reminds me of the chicken an dumplings that my mom use to make, but so much easier using the gnocchi. Will definitely make again.
Good and flavorful soup. Couldn't find whole wheat gnocchi so got a parmesan gnocchi. Next time will try harder to find the whole wheat kind or stick with plain.
Splitting this into 6 servings yields pretty small servings which leaves you wishing for more. But, overall the soup is good! Definitely nice to have for Fall or Winter. Quick and easy to put together. Sounds like another site stole this recipe from Cooking Light and gave no credit, which is always sad to see. (http://www.jocooks.com/recipes/chicken-and-gnocchi-dumpling-soup/)
This recipe is so good and flavorful! I used chicken breast instead of thighs and regular gnocchi. Very good!
This was an excellent, healthy, simple recipe. Took a bit longer than expected (lots of chopping), but totally worth it. Used a parsnip instead of carrots (because I needed to get rid of it), and dried thyme and sage (instead of rosemary - again, just what I had on hand), and added the gnocchi with the peas at the end (the gnocchi I purchased only required 2 min to cook, and I didn't want them to get smushy). We will make it again soon!
I rarely make soup--when I do, it's stock, veggies, herbs and pre-cooked rotisserie chicken. I have never made chicken and dumpling soup, in fact.
Because I live in Hickville, USA, I had to order gnocchi online in a four-pack for a previous recipe. (IKR! I searched every single grocery store in my area to no avail!!) When I came across this recipe in Cooking Light, I marked it down to use up that extra gnocchi I had sitting around.
First, it always takes longer than the editors at Cooking Light say it will. And it's because their ingredients call for things like "diced chicken" and "chopped onions." Well guess who's doing the chopping and the dicing at the Wilson household?! Yours Truly, that's who. So if you start timing after you put on your apron, I'd say double the time allowed on this recipe. But if you start timing after you throw it all in the stockpot, sure, stick with 27 minutes.
Second, if you're looking for a healthier substitution than dumplings in a Chicken and Dumpling soup, this ain't it. However, the kids gobbled it down--they love the texture of the gnocchi for what it is, not for a substitute of good ol' southern dumplings.
I will definitely be making this again--as soon as I hire a sous chef to chop my chicken, pick my herbs, and dice my veggies. And order more gnocchi.
