Quick Chicken and Dumplings
Updated Oct. 28, 2025
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
Private Notes
Comments
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.
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.
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.
Insanely good. Whoever said to add a little lemon was so right—also, parmesan rind in the stock to cook and parmesan sprinkled on top is chefs kiss.
This is a brilliant recipe! I see it’s from a few years ago but only discovered it this fall/winter, and have made it many times. It is delicious and never disappoints. Thank you!
I made this for the first time tonight and my family loved it! I followed the recommendation of another commenter to squish the rotisserie chicken while still warm in the bag to make shredding faster. I also added two big handfuls of baby spinach right at the end. The flavors were perfect the textures were lovely.