Easy Chicken & Gnocchi Dumpling Soup

Chicken

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 make this dish fast and easy. And, with the leeks, carrots and celery, this dish can easily be served vegetarian. The perfect meal for a cool Fall or Winter day!

Ingredients

3 tablespoons unsalted butter

2 medium carrots, peeled and chopped into 1/2-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 1/2-inch thick (about 2/3 cup)

3 garlic cloves, finely chopped

1 tablespoon finely chopped fresh rosemary

2 teaspoons fresh thyme leaves

Kosher salt and black pepper

3 tablespoons all-purpose flour

5 cups chicken stock or vegetarian stock for a vegetarian soup

1 cup heavy cream

1/2 cup white wine

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) - You can omit the chicken if you want a vegetarian soup.

Fresh Italian parsley, for garnish

Directions

In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, and thyme. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.

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.

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 (if using). Season to taste with salt and pepper. Divide among bowls and top with fresh parsley and more black pepper, if desired.