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+ servings

The Easiest Chicken and Dumplings


  • 2-3 Tbsp butter
  • 3 carrots, peeled and chopped into ½" pieces (~ 1 cup)
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 5 oz mushrooms, chopped
  • 3 cloves garlic, chopped fine
  • 2 tsp dried rosemary
  • 1 Tbsp dried thyme
  • 2 tsp poultry seasoning
  • sea salt + black pepper
  • 3 Tbsp all-purpose flour
  • 5 cups chicken stock (homemade is best)
  • 1 cup half and half (or cream or milk)
  • 1 cup frozen peas
  • 1 (16 oz) package gnocchi
  • ½ rotisserie chicken meat, torn or cut into bite-sized pieces (~ 2 cups)

For Serving

  • fresh herbs like tarragon, parsley, thyme, or dill
  • squeeze of fresh lemon juice
  • shavings of Parmesan cheese


  • In a large pot over medium heat, melt the butter. Add the carrots, celery, onion, mushrooms, garlic, rosemary, thyme poultry seasoning, a strong pinch of sea salt and a few grinds of black pepper. Cook, stirring occasionally until the veggies have softened slightly (~ 5 - 10 minutes)
  • Sprinkle with the flour, then cook for another couple of minutes, stirring frequently.
  • Gradually stir in the stock and cream, another pinch of salt and a few grinds of pepper. Increase the heat and bring to a boil
  • Reduce the heat to medium, stir in the gnocchi, and continue to cook until it's tender (~ 5 minutes). In the last couple of minutes, stir in the chicken and peas.
  • Divide among bowls and top with a small squeeze of lemon, a shaving of Parmesan cheese, and fresh herbs.