Quick Chicken and Dumplings

By Alexa Weibel

Updated Oct. 28, 2025

Quick Chicken and Dumplings
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
5(3,711)
Comments
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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
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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
3,711 user ratings
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Comments

TP in the 6

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.

Emma

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.

Ohiofem

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.

tREXgirl

Made this last night to rave reviews; made on change and added only 3 cups stock as I wanted it to be stew like vs. soup like. It was so, so good and so easy. I did roast my own chicken so I could have more meat for later this week. I maybe would add more leeks and peas next time. Cannot wait to make it again!

Anne

Alas our store was out of gnocchi so we made a quick substitute decision and bought some 4-cheese tortellinis and you know what it worked! Will be happy to try again when gnocchi is back in stock.

Kirsten

This is heaven in a bowl. A true keeper of a recipe. Perfect, no notes.

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