This Chicken and Dumplings with Gnocchi is the ultimate cozy comfort food—creamy, hearty, and full of tender chicken, pillowy potato gnocchi, and classic vegetables. It has all the flavors of traditional chicken and dumplings but uses gnocchi for a quick, no-fuss twist that’s ready in under an hour. Perfect for chilly nights or when you’re craving something comforting without the extra steps of making dumplings from scratch.
If you enjoy gnocchi as much as I do, then you’ll also love my Sausage Gnocchi with Creamy Tomato Sauce & Spinach. This one-pan meal is about to become your new favorite lazy weeknight dinner. It is so simple, but loaded with flavor. Plus, it takes less than 30 minutes to make!
If you’d like a quick snack, try my Trader Joe’s Cauliflower Gnocchi (Air Fryer) hack. The easiest appetizer or quick bite. It’s delicious served on its own with dipping sauce, or you can use it as a pasta substitute tossed with your favorite sauce.
Table of Contents
Why You’ll Love This Recipe
- Classic Comfort, Simplified: All the cozy chicken and dumplings flavor with store-bought gnocchi instead of homemade dumplings.
- Creamy and Hearty: Rich broth thickened with a buttery roux and finished with half-and-half for a luxurious texture.
- Family-Friendly: Mild, filling, and packed with veggies—everyone will love it.
- Quick and Easy: Comes together in about 45 minutes, start to finish.
Ingredients & Substitutions
- Unsalted Butter: Adds richness and depth to the base of the soup. Using salted butter works too—just reduce any added salt to balance the flavor.
- Boneless, Skinless Chicken Breasts: Lean and tender, they cook quickly and absorb all the savory broth flavors. You can substitute boneless, skinless chicken thighs for a richer taste and softer texture. If you’re short on time, use 2–3 cups of shredded rotisserie chicken and add it during the simmering step.
- Yellow Onion: Provides a sweet, aromatic base. White or sweet onions work just as well.
- Celery: Adds texture and a hint of freshness that balances the richness. If you’re out, try adding extra onion or diced carrots.
- Garlic: Freshly minced garlic adds depth and savoriness. One teaspoon of garlic powder can be used as a substitute.
- Dried Thyme, Rosemary, and Sage: These herbs mimic the flavor of classic chicken and dumplings. You can use Italian seasoning as a shortcut or swap in 1 Tablespoon of fresh herbs for every teaspoon of dried.
- Freshly Cracked Black Pepper: Enhances the warmth and spice of the dish. Add more to taste at the end for an extra kick.
- All-Purpose Flour: Thickens the broth and gives the soup a creamy body.
- Dijon Mustard: Adds subtle tang and complexity that balances the creaminess. Substitute with 1 Tablespoon whole-grain mustard or 1 teaspoon yellow mustard for a milder flavor.
- Chicken Bouillon Powder: Deepens the savory, umami flavor. Substitute with 1 bouillon cube or 2 teaspoons Better Than Bouillon chicken base.
- Chicken Broth: Forms the base of the soup. Vegetable broth works in a pinch, but the flavor will be slightly lighter.
- Worcestershire Sauce: Adds depth and umami. If you don’t have it, substitute with 1 Tablespoon soy sauce or 1 teaspoon balsamic vinegar.
- Potato Gnocchi: The star of the dish—soft, pillowy dumplings that replace traditional biscuit dough. You can use shelf-stable, refrigerated, or frozen gnocchi. If using frozen, simmer 1–2 minutes longer. I really like Trader Joe’s frozen gnocchi!
- Frozen Peas and Carrots: A convenient mix that adds sweetness, color, and texture.
- Half-and-Half: Gives the soup its creamy, comforting finish. For a richer version, use heavy cream. For a lighter option, use whole milk.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken and Dumplings with Gnocchi
Quick Overview
- Cook chicken.
- Sauté veggies & spices.
- Add liquids.
- Simmer.
- Add gnocchi & frozen veggies.
- Finish with half and half.
Step by Step Instructions
Quick Tip From Bri
After adding the flour, let it cook for 1–2 minutes before adding the broth. This step removes the raw flour taste and helps the soup thicken properly.
- Cook the Chicken: In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly golden on the outside.
- Sauté the Vegetables, Garlic, and Spices: Add the onion and celery to the pot. Cook for 4–5 minutes, stirring often, until softened. Stir in the garlic, thyme, rosemary, sage, and black pepper. Cook for 1 minute, then sprinkle the flour over the mixture. Stir and cook for another 1–2 minutes to form a roux. Stir in the mustard and chicken bouillon powder.
- Add the Liquids and Simmer: Gradually stir in the chicken broth until smooth. Add in Worcestershire sauce. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until slightly thickened and the chicken is cooked through.
- Add the Gnocchi and Vegetables: Stir in the gnocchi and frozen peas and carrots. Simmer uncovered for 3–5 minutes, or until the gnocchi are tender and float to the surface.
- Finish with Half-and-Half: Reduce the heat to low and stir in the half-and-half.
Recipe Serving Suggestions
This recipe is a full meal on its own, but I would serve it with warm bread! Here are some of my favorites:
- Cheddar Drop Biscuits: Perfect with soups, stews, holiday dinners, or even on their own with a swipe of butter.
- French Bread Recipe: With just 4 basic ingredients, you’ll get two golden, crusty loaves with soft, fluffy centers.
- Cheddar Chive Muffins: These muffins are buttery, cheesy, moist, flavorful, and addictive (so you’ll want to make extra!).
Expert Tips
- Brown for Flavor: Don’t skip browning the chicken—it builds a deeper base flavor.
- Simmer Gently: Boiling the broth too hard after adding dairy can cause curdling. Keep it low and slow.
- Gnocchi Cooks Fast: Once the gnocchi float, they’re done! Overcooking can make them mushy.
- Make It Ahead: This reheats beautifully the next day—just add a splash of broth or cream when reheating.
Most Common Mistakes
- Boiling After Adding Cream: High heat can separate the dairy. Always reduce the heat before adding half-and-half.
- Skipping the Roux: The flour step is crucial for thickness; without it, the broth will be too thin.
Additions & Variations
- Add Bacon: Cook 4–5 strips first, remove, and use the drippings to build flavor. Crumble bacon on top before serving.
- Add Mushrooms: Add 8 ounces of sliced mushrooms and add a 1/4 teaspoon of salt to season them.
- Add Greens: Fold in a handful of baby spinach or kale during the last minute of cooking.
- Make It Extra Hearty: Add about 1 1/2 cups diced potato (yellow, red, or russet). Stir the potato in with the broth in Step 3 so it cooks and softens as the soup simmers. Because the potato will absorb some liquid, add an extra ½ cup of chicken broth and season with an additional 1/4 teaspoon of kosher salt (or to taste). Continue with the recipe as written, adding the gnocchi and vegetables in Step 4.
- Herb Swap: Try 1 teaspoon of dried tarragon for a different flavor profile.
- Use Rotisserie Chicken: If you’re short on time, use 2–3 cups of shredded rotisserie chicken instead of cooking raw chicken. Add it in step 3 after the broth has simmered—this cuts down on prep and cook time while still giving you that comforting homemade flavor.
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Chicken and Dumplings with Gnocchi
This Chicken and Dumplings with Gnocchi is the ultimate cozy comfort food—creamy, hearty, and full of tender chicken, pillowy potato gnocchi, and classic vegetables. It has all the flavors of traditional chicken and dumplings but uses gnocchi for a quick, no-fuss twist that’s ready in under an hour. Perfect for chilly nights or when you’re craving something comforting without the extra steps of making dumplings from scratch.
Ingredients
- 4 Tablespoons unsalted butter
- 1.25 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3-4 ribs celery, diced
- 8 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- freshly cracked black pepper
- 1/4 cup all-purpose flour
- 1 Tablespoon Dijon mustard
- 2 teaspoons chicken bouillon powder
- 4 cups chicken broth or stock
- 1 Tablespoon Worcestershire sauce
- 1 (16-ounce) package potato gnocchi*
- 2 cups frozen peas and carrots
- 1 cup half-and-half
Instructions
- Cook the Chicken: In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly golden on the outside.4 Tablespoons unsalted butter, 1.25 pounds boneless,
- Sauté the Vegetables, Garlic, and Spices: Add the onion and celery to the pot. Cook for 4–5 minutes, stirring often, until softened. Stir in the garlic, thyme, rosemary, sage, and black pepper. Cook for 1 minute, then sprinkle the flour over the mixture. Stir and cook for another 1–2 minutes to form a roux. Stir in the mustard and chicken bouillon powder.1 medium yellow onion,, 3-4 ribs celery,, 8 cloves garlic,, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried sage, freshly cracked black pepper, 1/4 cup all-purpose flour, 1 Tablespoon Dijon mustard, 2 teaspoons chicken bouillon powder
- Add the Liquids and Simmer: Gradually stir in the chicken broth until smooth. Add in Worcestershire sauce. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until slightly thickened and the chicken is cooked through.4 cups chicken broth or stock, 1 Tablespoon Worcestershire sauce
- Add the Gnocchi and Vegetables: Stir in the gnocchi and frozen peas and carrots. Simmer uncovered for 3–5 minutes, or until the gnocchi are tender and float to the surface.1 (16-ounce) package potato gnocchi*, 2 cups frozen peas and carrots
- Finish with Half-and-Half: Reduce the heat to low and stir in the half-and-half.1 cup half-and-half
Did you make this recipe? Leave a comment below!
Notes
- Potato Gnocchi: The star of the dish—soft, pillowy dumplings that replace traditional biscuit dough. You can use shelf-stable, refrigerated, or frozen gnocchi. If using frozen, simmer 1–2 minutes longer. I really like Trader Joe’s frozen gnocchi!
- Brown for Flavor: Don’t skip browning the chicken—it builds a deeper base flavor.
- Simmer Gently: Boiling the broth too hard after adding dairy can cause curdling. Keep it low and slow.
- Don’t Boil After Adding Cream: High heat can separate the dairy. Always reduce the heat before adding half-and-half.
- Don’t Skip the Roux: The flour step is crucial for thickness; without it, the broth will be too thin.
Nutrition
Calories: 534kcal | Carbohydrates: 24g | Protein: 35g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 140mg | Sodium: 1399mg | Fiber: 4g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
