Quick Chicken and Dumplings
Updated October 27, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons unsalted butter
2 medium carrots or 8 ounces butternut squash, peeled and chopped into ½-inch pieces (about 1 cup)
1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup)
2 medium celery stalks, peeled and sliced ½-inch thick (about ⅔ cup)
3 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
2 teaspoons fresh thyme leaves
1 teaspoon poultry seasoning (optional)
Kosher salt and black pepper
3 tablespoons all-purpose flour
5 cups chicken stock
1 cup heavy cream
1 (16-ounce) package fresh or shelf-stable store-bought gnocchi
½ small (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
Nutritional analysis per serving (4 to 6 servings)
58 grams carbs; 156 milligrams cholesterol; 691 calories; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams saturated fat; 39 grams fat; 1 gram trans fat; 6 grams fiber; 1439 milligrams sodium; 31 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 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 2
Sprinkle 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 3
Once 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.
Private Notes
Comments
Made this tonight, no revisions, and it was delicious. Next time I'll reduce the stock by one cup for a version that's a little less brothy and even more hearty. Of course, one must always take the time given (20 min) as fantasy.
Made this recipe as a way to use up rotisserie chicken from earlier in the week. I really, really enjoyed this soup! Added frozen peas and extra carrot and used whole milk rather than heavy cream to make it ever so slightly healthier. It was very tasty and so, so fast.
This is similar to the chicken and gnocchi soup at Olive Garden. I’ve been making a homemade version of that that’s much better. The main difference compared to this recipe is that I use homemade chicken stock and homemade ricotta gnocchi. I also add some spinach just before serving. We love to top it with grated Parmesan. It’s a favorite in my family.
Loved this soup. I’d suggest a few minor changes: Add a small chopped onion Use both squash and carrots Reduce gnocchi by half Chop leeks more finely than half moons 5 cups of broth is prob not enough. I added at least a few more cups. Add a squeeze of lemon at the end
One of our favorite recipes to use up a rotisserie chicken. Had it all ready for the gnocchi, and realized I was out! So i used the small Ditalini pasta—and we actually liked that better than the gnocchi. Any small pasta would work. Do so love the NYT Cooking !Q
This is my favorite sick-day chicken soup. Can easily adjust to what veggies you have or like (I enjoy the squash, but could just add more carrot, could sub regular onion for leeks, etc) plus we like with frozen peas added. Versatile and delicious!