The ultimate cozy meal for comfort food season: Italian Chicken and Gnocchi Dumplings! The creamiest homemade chicken soup with a little bit of Italian flair – it is infused with Italian spices & parmesan, & finished with pillowy, fluffy fresh gnocchi dumplings. This chicken and gnocchi soup is a creamy, comforting one-pot wonder, & it’s ready in 60 minutes or less!
THIS POST IS SPONSORED BY
DeLallo Foods, who I’m so excited to partner & share with you all throughout 2020. DeLallo’s Gnocchi Kit will 100% rock your weeknight gnocchi-makin’ game! All thoughts & opinions are my own.
Cozy, Classic Chicken & Dumplings with Italian flair: Chicken & Gnocchi!
My comfort food-loving heart is absolutely bursting with joy today because we’re making the ultimate cozy & comforting meal, AKA a…
- …completely homemade creamy chicken soup, with tender bites of juicy chicken, hearty veggies, & a creamy broth infused with Italian herbs & parmesan…
- …finished with pillowy-soft FRESH gnocchi dumplings…
- …aaaaand it all comes together in one pot, in 60 minutes or less…
In other words, Italian Chicken & (Gnocchi!) Dumplings is here!
This Chicken & Gnocchi recipe is the perfect marriage of classic chicken & dumplings + chicken & gnocchi soup. While I didn’t grow up eating classic versions of either dish, I’ve grown to love & crave both as an adult – especially during the cool winter months here in Minnesota.
The recipe itself is actually very inspired by the Skillet Chicken Pot Pie recipe that PWWB readers go absolutely crazy for. If you know & love that recipe already, you will totally love this Chicken & Gnocchi twist on it!
It has the juicy, tender chicken & cozy soup veggies you expect out of chicken & dumplings, with fluffy potato gnocchi & a creamy parmesan broth that you expect out of chicken & gnocchi soup. It’s not too thin & soupy, but it’s also not too thick & stew-like…it falls somewhere in the middle, just how I like it.
This is the kind of recipe I love cooking on a Sunday afternoon. It makes your house smell like cozy, home-cooked goodness, & it’s the most comforting way to wind down after a busy weekend. But, requiring just 1 pot & 35 minutes of cooking time, it’s also the kind of meal you can easily throw together easily during the week. As a bonus, leftovers reheat like a dream.
& honestly…does it get better than that??
Cozy, comforting perfection. ♡ Read on to learn more about this Italian Chicken & Dumplings recipe, or jump straight to the recipe & get cookin’!
Homemade Chicken & Gnocchi Soup ingredients:
This homemade chicken & gnocchi dumplings recipe leans on very simple ingredients, many of which you probably always keep on hand during the fall & winter months.
Note: full ingredients list & measurements provided in the Recipe Card, below.
Key ingredients in this homemade chicken & gnocchi soup:
- Olive oil – DeLallo Extra Virgin Olive Oil is my favorite everyday olive oil.
- Chicken – I use boneless, skinless chicken for its ease. You can feel free to use breasts or thighs; thighs will help create a richer chicken flavor.
- Mirepoix – The classic combination of carrot, celery & onion. As a lifelong celery-hater, I like my mirepoix to be light on celery & heavy on carrot. Feel free to adjust to your tastes!
- Yellow potato – Which doubles down on the hearty, coziness in this soup. You can swap with another root veggie (turnips, parsnips) or winter squash (butternut, acorn, pumpkin) if that’s your jam!
- Aromatics – No bland soup here! We use plenty of garlic, dried Italian seasoning, bay leaves, & fresh herbs to ensure the chicken & gnocchi soup is filled with flavor despite simmering for just 20 minutes.
- Parmesan rind – A soup season secret weapon! A parmesan rind infuses rich, savory flavor into soups, sauces & stews. Check the Recipe Notes, below, for sourcing info!
- Chicken broth or stock – Whether homemade or store-bought, use the best quality you can find.
- Gnocchi! – Last, but certainly not least, you need gnocchi for chicken & gnocchi soup. That’s when I always turn to my friends, DeLallo!…
The secret to homemade gnocchi any night of the week…
The magic of the ease in this chicken & gnocchi dumplings recipe is thanks to one of my all-time favorite kitchen shortcuts: DeLallo’s Gnocchi Kit.
ICYMI (I’ve raved about it before!), DeLallo’s Gnocchi Kit takes all the effort out of creating scratch-made, pillowy-soft potato & parmesan gnocchi.
All you have to do is combine the kit mix with some warm water & stir it together, & you’ll have the most beautiful light & tender gnocchi dough…& it took less than 10 minutes to prep!
Typically you’d roll the gnocchi out & boil them before finishing them in a sauce…but since we’re making chicken & gnocchi dumplings, you simply scoop the dough into the simmering chicken soup.
It’s so simple & yields the perfect puffy, fluffy chicken & dumplings-style dumplings, with a little bit of Italian flair!
If you prefer more traditionally shaped gnocchi, feel free to roll out the gnocchi dough according to package directions or use premade gnocchi (these cuties are my fave!) – you’ll need about 1 1/2 pounds of gnocchi for this chicken & gnocchi dumplings recipe.
As someone who always has a healthy amount of skepticism with these kinds of store-bought shortcuts, I can attest that this gnocchi kit is really good – in both flavor & texture. DeLallo never lets me down! I highly suggest ordering a couple to keep stocked in your pantry for cozy meals this winter.
Gnocchi FAQ: Is gnocchi the same as dumplings?
The simplest way to put it? Yes, and no. 🙃
Gnocchi are Italian dumplings. These pillowy soft dumplings are traditionally made with potato & flour, though you can find all kinds of gnocchi these days – ricotta gnocchi, cauliflower gnocchi, sweet potato gnocchi, pumpkin gnocchi, etc. So, yes – gnocchi are dumplings.
Gnocchi do, however, differ from the dumplings that likely come to mind when you think of chicken & dumplings, the classic Southern American dish. Dumplings in chicken & dumplings are typically made from a biscuit-like dough consisting of flour, butter/shortening, & milk/buttermilk.
How to make this Italian Chicken Gnocchi Soup recipe:
This chicken & gnocchi soup is pretty straight-forward to make. Despite it tasting like the kind of thing you tended to all day long, it’s a simple one-pot operation & it comes together in less than 60 minutes (with plenty of inactive simmering time!).
Note: full Recipe Directions with step-by-step photos provided in the Recipe Card, below.
The 5 key steps for chicken & gnocchi goodness:
- Sear the chicken: Simply season with salt & pepper & sear in good olive oil for a couple of minutes per side. Searing or browning chicken adds such a rich depth of flavor to soups & stews, as it creates browned bits & drippings at the bottom of the pot (i.e. fond in classic French terminology) that translates to big flavor in the final dish. This is especially important when relying on store-bought chicken stock or broth.
- Soften the veggies: Add the mirepoix & potato to the pot. Once the veggies begin to soften, add in some of the aromatics – garlic, Italian seasoning – to give them a chance to bloom & release their flavors as the veggies cook.
- Build the soup: Coat the veggies with a sprinkling of flour & cook for a couple of minutes. Add in the chicken stock & the rest of the chicken soup ingredients: bay leaves, parmesan rind, fresh herbs, & the seared chicken.
- Simmer: Cover & simmer for 20-ish minutes, until the soup is super fragrant. Once the chicken is cooked through, shred as chunky or fine as you’d like it, then add it back to the pot along with half & half or heavy cream.
- Gnocchi time: Scoop the gnocchi dough directly into the simmering soup. Cover & cook for a couple of minutes, until the beautiful gnocchi dumplings pop up to the surface of the soup.
Chicken & Dumplings Tips & Tricks:
No one wants bland chicken soup or tough, dry dumplings. If you follow this chicken & gnocchi recipe, I’m sure you won’t have any issues with that, but here are a couple of my favorite chicken & dumplings tips & tricks to keep in mind as you cook:
Flavorful ingredients = flavorful soup.
Since this recipe is a relatively quick recipe & you aren’t spending hours coaxing flavor out of humble ingredients, it’s especially important that you use really flavorful, high-quality ingredients. High-quality chicken stock & fresh poultry herbs (i.e. the magical combination of rosemary, sage, thyme) make a world of difference.
My other go-to flavor bomb for soup season? A parmesan rind, which adds amazing rich & complex umami flavor to any soup, stew, or sauce. Check the Recipe Notes, below, for sourcing & storage info!
How to thicken Chicken & Dumplings?
This recipe is thickened with a combination of roux & half & half (or heavy cream!). It results in a rich & creamy broth, without being too thick or stew-like. This is how I personally like it.
If the soup is a little too thin for your tastes, you can thicken it further with cornstarch slurry. Simply whisk together 1 tablespoon cornstarch with 2 tablespoons water, taking care to eliminate whisk out any lumps, then stir it into the chicken and gnocchi soup. After a few minutes of simmering, the soup will tighten up a bit.
Gnocchi dumplings troubleshooting:
- How to tell when the gnocchi dumplings are ready? Gnocchi dumplings (& biscuit dumplings, for that matter) are ready when they pop to the top of the soup pot. They take 4-5 minutes to cook. If you’re unsure, you can always slice into one to see if it’s still doughy in the center.
- Can you overcook dumplings? YES. You can absolutely overcook gnocchi dumplings (& biscuit dumplings). They will actually disintegrate & fall apart when overcooked.
- Why are my dumplings tough? Tough gnocchi dumplings (& biscuit dumplings) are a result of overworked dough. In overworking, you build the glutens in the dough, which yields chewier, tough dumplings. Only mix the gnocchi or dumpling dough just until combined to ensure fluffy, tender dumplings.
Lastly, what to serve with chicken & dumplings?
You could serve up your chicken & gnocchi with a side salad or some roasted veggies if that’s your jam, but I enjoy this recipe most on its own. It’s indulgent, comforting, & rich, & it’s the perfect meal for a cozy fall or winter dinner.
Be sure to make this Chicken & Gnocchi Dumplings recipe next time you’re in the mood for a cozy & comforting dish. I know it’ll satisfy the craving, & I can’t wait for you to try it!
If you do give it a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy cooking! ♡Print
The creamiest homemade chicken soup with a bit of Italian flair, infused with Italian spices & parmesan, & finished with pillowy, fluffy fresh gnocchi dumplings. This Italian Chicken and Gnocchi Dumplings is the ultimate cozy meal for comfort food season!
- 3 tablespoons DeLallo Extra Virgin Olive Oil, divided
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 3 medium carrots, peeled & diced
- 1 rib celery, finely diced
- 1 large yellow onion, finely diced
- 1 medium yellow potato, diced
- 6 cloves garlic, finely chopped or grated
- 1 teaspoon Italian seasoning
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth or stock
- 2 bay leaves
- one (1) 0.75 ounces fresh “poultry herbs” (or approx. 2 sprigs fresh rosemary, 10–12 sprigs fresh thyme, 2 sprigs fresh sage)
- 1 parmesan rind (see Recipe Notes)
- 1/2 cup half & half or heavy cream
- 1 (one) 8.82-ounce DeLallo Gnocchi Kit (see Recipe Notes)
- coarse kosher salt & ground black pepper
- Brown the chicken: Add 2 tablespoons of the olive oil to a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the chicken dry with paper towel, then season generously with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Carefully add the chicken to the pot, working in batches as needed to avoid overcrowding. Cook for 4-5 minutes per side, until deeply golden brown. Transfer to a plate and set aside. The chicken will not be cooked through at this point – that’s fine!
- Cook the veggies: Reduce the heat under the pot to medium. Add in the carrot, celery, onion & potato, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add in the garlic & Italian seasoning, stirring to combine, and cook 1-2 minutes, until fragrant.
- Build the soup: Dust the flour over the softened veggies, stirring to coat. Cook for 1-2 minutes, stirring frequently, until deeply browned. While scraping the bottom of the pot with a wooden spoon, slowly pour in the chicken stock. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet – that’s where the flavor is! Add the bay leaves, parmesan rind, & poultry herbs (I like to use kitchen twine to tie all the herbs together into a little bundle for easy removal; if you do not have kitchen twine, finely chop the herbs). Bring to a boil, then reduce to a simmer. Add the browned chicken into the pot. Cover & simmer for 20 minutes.
- Prep the gnocchi “dumpling” dough: Meanwhile, as the soup simmers, prep the DeLallo Gnocchi Kit. Follow Step 1 of package directions to prepare the gnocchi “dumpling” dough – Combine package contents with water in a medium bowl. Stir with a fork until dough begins to form. Knead by hand until dough no longer sticks. Set aside.
- Finish the chicken & dumplings: Remove the chicken from the pot & carefully shred. You can do so using 2 forks, or my favorite trick: pop them in a stand mixer & let the paddle attachment do the work for you (I swear this works!). Add the shredded chicken back into the pot along with the half & half, stirring to combine. Bring the soup up to a simmer. Using 2 spoons, freeform the gnocchi dough into tablespoon-sized dumplings, dropping the dumplings into the pot one by one (you could also use a tablespoon measure, just take care not to overwork the dough). Once all the dumplings have been added to the pot, cover & simmer for 5 minutes, until the gnocchi is cooked through. Taste and season with additional salt or ground black pepper as needed.
- Serve: Ladle the chicken & dumplings into individual bowls & finish with a sprinkling of chopped fresh parsley or chives, as desired. Enjoy!
- Parmesan rind: A parmesan rind is the tough outer edge of a wheel of Parmigiano Reggiano cheese, & it’s my absolute favorite soup season secret. Toss a parmesan rind into any cozy soup you make this cold season; as it simmers, it will infuse a rich, parmesan-y flavor into the broth. It’s an easy way to add an extra depth of flavor to soups, stews, & sauces, especially when the recipe comes together quickly (like this Chicken & Dumplings recipe). Parmesan rinds are usually sold at cheese shops or grocery stores with a more curated cheese selection (I buy mine at Whole Foods). Store them in your freezer all soup season long.
- Gnocchi: I’m absolutely obsessed with DeLallo’s Gnocchi Kit, which makes pillowy-soft homemade gnocchi so simple to make – you add water & stir. Highly suggest ordering it & giving it a try. If you do not have the Gnocchi Kit, you can substitute it with 1 1/2 pounds of your favorite dried gnocchi. This is mine! Cook according to Recipe Directions, above.
- Make-ahead & Storage: Italian Chicken & Dumplings will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat on the stovetop or in the microwave, adding a little extra chicken stock or broth if the soup needs to loosen up a little. I don’t suggest freezing this recipe, as the texture of the dumplings/gnocchi will change as it thaws.
- 15-Minute Meal Prep: The majority of the active time involved in this recipe is chopping veggies. Chop all the veggies in advance to get a head start on your chicken & dumplings – it’ll take about 15 minutes, top. Keep everything in individual airtight containers in the refrigerator for up to 5 days. At dinnertime all you have to do is get cooking – so easy!:
- Peel & dice 3 medium carrots.
- Finely dice 1 celery rib.
- Finely dice 1 yellow onion.
- Dice 1 yellow potato, storing covered in water to prevent browning.
Keywords: chicken and gnocchi, chicken and dumplings, gnocchi dumplings, soup, stew, cozy, creamy, easy, Italian
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Love all things Italian? Us too! Here are a few more cozy Italian recipes you have to try:
- 2 more hearty & flavorful Italian-inspired soups! – The BEST Hearty Minestrone Soup & Lightened-Up Italian Wedding Soup with Chicken Meatballs
- PWWB’s Signature Recipe – Best-Ever Bolognese Sauce
- Put it to use in Lasagna Bolognese or try a lightened-up version, Healthier Turkey Bolognese
- Want to try ragu? Start here: Braised Pork Ragu Pappardelle & Slowly Braised Lamb Ragu with Gnocchi
- Quick & easy: 5-Ingredient Pomodoro Sauce
- Perfect for weeknights: 20-Minute Spicy Italian Sausage & Peppers Pasta
- All PWWB Pasta Recipes
- All PWWB Italian Recipes
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