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Quick Chicken and Dumplings Soup

  • Yield: 8 cups 1x


  • 2 tbs unsalted butter or ghee
  • 2 medium carrots (peeled and chopped (about 1 cup) )
  • 1 medium leek (white and pale green parts, thinly sliced)
  • 2 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 1 tbs fresh rosemary (finely chopped)
  • 2 tsp fresh thyme (finely chopped)
  • 1/2 tsp salt
  • 2 tsp fresh sage (finely chopped)
  • 1/4 tsp black pepper
  • 3 tbs flour
  • 4 cups broth
  • 1 cup heavy cream
  • i pkg gnocchi (we prefer potato but any type will work)
  • 2 cups roasted chicken meat (chopped)


  1. In a large soup pot, melt the butter over medium heat.
  2. Add the carrots, leek, celery, garlic, rosemary, thyme, salt, pepper, and sage.
  3. Cook, stirring occasionally until vegetables are slightly softened, about 5 minutes.
  4. Sprinkle with the flour, then cook, stirring, 2 minutes
  5. Gradually stir in the broth and cream and bring to a boil over high heat.
  6. Once the mixture boils, stir in the gnocchi and reduce heat to medium
  7. Cook until the gnocchi and vegetables are tender, about 5 minutes.
  8. Stir in the chicken and cook until chicken is heated through.
  9. Divide among bowls and top with fresh roasemary or sage and fresh cracked black pepper.


Source: NY Times Cooking

  • Category: Main Dish
  • Cuisine: American


  • Serving Size: 1 1/4 cup
  • Calories: 300
  • Fat: 16.91 g
  • Carbohydrates: 17.83 g
  • Protein: 18.74 g
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