Quick Chicken and Dumplings
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.
- Serves: 4 persons
- 3tablespoons unsalted butter
- 2medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-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 1/2-inch thick (about 2/3 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
Step 1In 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 2Sprinkle 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 3Once 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.