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Easy Chicken and Gnocchi Dumplings in a bowl.

Chicken and Gnocchi Dumplings Recipe

Zona House
Chicken and Gnocchi Dumplings is super simple, full of flavor, and quite comforting. Tender chicken is combined with celery, carrots, onion, savory seasonings, and creamy soup, then topped with pillowy gnocchi dumplings. It has just 6 easy steps, 9 ingredients plus salt and pepper, and is ready in about 30 minutes!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chicken and Turkey, Main Course
Cuisine American
Servings 6
Calories 388 kcal

Equipment

Ingredients

  • 16 ounces potato gnocchi
  • 3 Tablespoons butter
  • 2 cups low-sodium chicken broth
  • 1 pound boneless chicken breast (or boneless chicken thighs)
  • 2 stalks celery
  • 1 onion
  • 2 cups carrots
  • 2 cans cream of chicken soup (10 3/4 ounce each )
  • 1 teaspoon ground sage
  • Salt and black pepper (to taste)

Instructions
 

  • Dice the chicken, celery, onion, and carrots on a cutting board.
  • In a Dutch oven boil the chicken broth, diced chicken, celery, onions, and carrots for 15 minutes.
  • At the same time, in a large skillet, heat the butter over medium-low heat.
  • Add the gnocchi and fry for 10 minutes, stirring occasionally.
  • To the chicken and veggies, stir in the cream of chicken soup, sage, salt, and pepper, then bring it back to a boil.
  • Add the fried gnocchi to the creamy chicken mixture and stir to coat.

Notes

  • You can use boneless skinless chicken breasts or boneless skinless chicken thighs.
  • Try using shredded rotisserie chicken and just stir the shredded chicken in at the same time as the cream of chicken soup in step 5.
  • Store leftovers in an airtight container for 4-5 days in the fridge.

Nutrition

Serving: 1Calories: 388kcalCarbohydrates: 41gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 72mgSodium: 1.157mgPotassium: 566mgFiber: 3gSugar: 3gVitamin A: 7.518IUVitamin C: 5mgCalcium: 57mgIron: 4mg
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