Meet your new favorite chicken and dumplings recipe! This Italian Chicken and Dumpling Soup is loaded with vegetables, gnocchi and Italian herbs. A simple soup recipe that will become your new favorite comfort food!
Italian Chicken and Dumpling Soup
Growing up in rural South Dakota we ate quite a bit of chicken. My grandmother raised chickens for a number of years, specifically for butchering. Because it was so economical, several of our meals each week came from those very chickens that came from grandma and grandpa’s farm. Fried chicken was very common, and we also had quite a bit of barbecued chicken, especially in the summer. But in the winter months, especially on the frigid plains of South Dakota, a good, hearty chicken soup recipe like this Italian Chicken & Dumpling Soup was just what we needed.
The steps to making this hearty and delicious chicken and dumpling soup recipe are simple. You’ll begin my gathering these ingredients:
- Olive oil
- Carrots
- Celery
- Yellow Onion
- Garlic
- Reduced Sodium Chicken Broth
- Petite Diced Tomatoes (1 can)
- Pre-packaged or frozen gnocchi
- Italian Herb Seasoning (dried)
- Salt and Pepper
- Pre-Cooked Chicken (shredded or diced)
Much like my Hearty Chicken Double Noodle Soup, and my Chicken Pot Pie Soup over at Lil Luna, this soup is made with white meat chicken that I’ve pre-cooked. I also include store-bought gnocchi for the dumplings – this is a fantastic short-cut and time saver versus a traditional dumpling. It also adds a great Italian flare to this recipe.
(Get the exact ingredient amounts and complete directions in the recipe below.)
Step 1: Saute the Carrots, Celery, Onion and Garlic
In a large Dutch oven or stock pot, heat the olive oil. Add the chopped carrots, celery and onion and saute over medium high heat. Once the onions have become slightly translucent, add the garlic and saute for one minute more.
Next, add the broth and cover the pot. Bring to a low simmer.
Step 2: Add the Chicken, Tomatoes and Seasoning
Once the broth has come back to a simmer, add the chicken, tomatoes and seasoning. Give the soup a stir, and the cover the pot again. Bring the soup back to a low simmer.
Step 3: Add the Gnocchi
Once the soup is back to simmering, add the gnocchi. Cook the gnocchi according to package directions. For these larger gnocchi dumplings, I simmered them in the soup for approximately 5 minutes. You will know they are done once the gnocchi begin to float to the top of the soup.
Note: You’ll see that I’ve used the larger size gnocchi for this recipe. However, feel free to use a mini-gnocchi or a gnocchetti, which are always great in any soup recipe. Be sure to note the cook time on the package for any gnocchi that you use.
Once the gnocchi begin to float to the top of the soup, it’s ready to serve. Ladle into bowls, and serve with a sprinkling of Parmesan cheese, if desired.
This chicken and dumpling soup recipe is fantastic anytime you’re in the mood for a hearty bowl of soup, and great for an easy, weeknight meal!
If you loved this Italian Chicken and Dumpling Soup recipe, be sure to check out some of my other recipes:
These delicious Easy Cheesy Breadsticks would be fantastic for dunking in your Italian Chicken & Dumpling Soup!
Creamy Tomato & Tortellini Soup
Slow Cooker Loaded Baked Potato Soup
One Pot Cheesy Italian Goulash
Here’s the easy, delicious recipe for my Italian Chicken and Dumpling Soup:
Erin @ Delightful E Made
Yields 8 servings
Meet your new favorite chicken and dumplings recipe! This Italian Chicken and Dumpling Soup is loaded with vegetables, gnocchi and Italian herbs. A simple soup recipe that will become your new favorite comfort food!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 Tbsp. olive oil
- 1 c. carrots, chopped
- 1 c. celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 qts. reduced-sodium chicken broth
- 1 (14 oz. can), petite diced tomatoes
- 1 1/2 tsp. Italian herb seasoning
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 c. (approx. 1 lb.) cooked chicken, diced or shredded
- 1 (17.6 oz. pkg.) shelf-stable gnocchi
Instructions
- Heat a large Dutch oven or stock pot over medium-high heat. Add the olive oil to the hot pot. To the hot oil add the carrots, celery and onion. Saute for approximately 5 minutes or until the onions start becoming translucent. Add the garlic and saute for one minute more.
- Add the chicken broth and cover the pot with a lid. Bring to a low simmer. Once the liquid is simmering, add the tomatoes, chicken and spices (Italian seasoning, salt and pepper). Stir to combine, and re-cover the pot to bring the liquid back to a simmer.
- Once the soup is simmering again, add the gnocchi. Cook the gnocchi according to package directions. FYI - the gnocchi I use take about 5 minutes to cook. You will know when the gnocchi is done cooking once they float to the top.
- Serve with a sprinkling of Parmesan cheese, if desired. Enjoy!
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