Healthy Italian Chicken Dumpling Soup


– 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve with a sprinkling of Parmesan cheese, if desired. Enjoy!