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A creamy, hearty chicken stew with veggies and light, fluffy homemade gnocchi! It comes together so quickly!
Creamy chicken noodle soup with tender, pillowy dumplings? YES. Yes indeed.
This is true comfort food at its best, with no canned biscuits or canned soups of any kind. The dumplings are made completely from scratch with a few pantry staples (unsalted butter, self-rising flour, and buttermilk), and they're super easy to whip up, too.
And you can reuse leftover rotisserie chicken so it comes together really quickly, making this evening totally worth it, especially on a cold, snowy day. Or really any other cold day when we just need a big hug in a bowl.
TOOLS FOR THIS RECIPE
SHOULD I USE WHITE WINE?
You can use additional chicken broth for white wine as a non-alcoholic substitute.
WHAT IS HEAVY CREAM?
Heavy cream (or heavy whipping cream) has one of the highest fat contents at around 36-40% fat. Half-and-half or whole milk are suitable substitutes, but will produce a lighter result.
WHAT IF I DON'T HAVE SELF-RISING FLOUR?
For 1 cup of self-rising flour, you can substitute 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda.
- ¼ cup unsalted butter
- 1 medium sweet onion, cut into cubes
- 2 carrots, peeled and cut into cubes
- 2 ribs celery, cut into cubes
- 2 Cloves garlic, chopped
- 1 ¼ teaspoons poultry seasoning
- ¼ cup All purpose flour
- 4 cups coarsely chopped rotisserie chicken
- 6 cups chicken broth
- ½ cup dry white wine
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper, taste
- ½ cup frozen peas, thawed
- 2 spoons chopped fresh parsley leaves
for the gnocchi
- 3 spoons unsalted butter, Cold
- 1 ½ cups self rising flour
- ¾ cup milk butter
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Melt the butter in a large saucepan or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3 to 4 minutes.
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Stir in the garlic and poultry seasoning until fragrant, about 1 minute.
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Beat in flour until lightly browned, about 1 minute.
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Stir in the chicken, chicken broth and wine. Bring to the boil; reduce heat and simmer, stirring occasionally, until thickened and flavors blended, about 15 minutes.
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Stir in the cream; Season with salt and pepper to taste.
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Working in batches, gently mix the dumpling pieces. Cover, reduce heat, and simmer, stirring occasionally, until gnocchi are cooked through and tender, about 5 to 8 minutes.
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Stir in the peas and parsley until thoroughly heated, about 1-2 minutes.
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Serve immediately.
for the gnocchi
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Grate the butter using the large holes of a grater. Incorporate the flour.
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Add the buttermilk and mix with a rubber spatula until a soft dough forms.
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Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll out the dough to 1/4 inch thickness. Cut the dough into small pieces.
