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Bowl of Chicken & Gnocchi Soup, sitting atop a white surface, next to a blue & white striped linen napkin & a few sprigs of fresh thyme. The soup is garnished with cracked black pepper & finely chopped fresh chives & there is a gold spoon nestled in the bowl. A second bowl of soup peeks into the top of the frame.

Italian Chicken & Gnocchi Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: serves 6-8 1x
  • Category: Soup, Stew & Chili Recipes, Main Dish
  • Method: Stovetop
  • Cuisine: Italian, American


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, 1012 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


Chicken & Gnocchi Soup Ingredients arranged on a white surface: Diced celery & onion, garlic, diced carrot, Italian seasoning, bay leaves, flour, parmesan rind, yellow potato, DeLallo Gnocchi Kit, chicken breasts, fresh herbs, chicken stock & heavy cream.

  1. 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! 2 browned chicken breasts shown in a white Staub Dutch oven placed on a white surface.
  2. 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. Sauteed veggies (onions, celery, carrot & potatoes) shown in a white Staub Dutch oven placed on a white surface.
  3. 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. Italian Chicken & Gnocchi Dumplings ingredients (sautéed vegetables, seared chicken breasts, fresh herbs, parmesan rind, bay leaf & Italian seasoning shown in a white Staub Dutch oven placed on a white surface.
  4. 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. DeLallo Gnocchi Kit assembly: A mixing bowl with DeLallo Gnocchi Kit mix sits atop a white surface next to an empty liquid measuring cup. A woman's hands reach into the frame, holding the bowl & stirring the mix with a gold fork.
  5. 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.Scooping gnocchi dough into Italian chicken & dumplings soup in a white Staub Dutch oven placed on a white surface.
  6. Serve: Ladle the chicken & dumplings into individual bowls & finish with a sprinkling of chopped fresh parsley or chives, as desired. Enjoy!Italian chicken & gnocchi dumplings soup shown in white Staub dutch oven on a white surface. The soup is garnished with finely chopped fresh chives.


  • 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.