Chicken and Gnocchi Dumplings
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Chicken and Gnocchi Dumplings
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| Servings |
| 61 cup servings |
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Ingredients
- 1pound boneless, skinless chicken breastpoached and shredded
- 1/2cup frozen or fresh celerychopped
- 12ounces frozen peas and carrots
- 1cup yellow onionchopped
- 3cloves garlicfinely minced
- 32ounces low sodium chicken broth
- 15.5ounces unsalted cannellini beansrinsed and drained
- 8ounces potato gnocchi
- 2Tablespoons olive oil
- 2teaspoons dried thyme
- 2leaves bay
- 2teaspoons dried parsley
- 1cup water
- 1/2teaspoons salt
- 3/4teaspoons black pepper
Instructions
- Begin with a clean prep area and poached chicken breasts, cooled and shredded. Set chicken aside on plate.
- In a large stock pot or Dutch oven over medium high heat, add olive oil to heat. Stir in chopped yellow onion, then add chopped frozen celery and frozen peas and carrots into the pot, and saute until they begin to soften (around 3-4 minutes).
- Add thyme, bay leaves, parsley, salt and pepper in with vegetable mixture, stirring to coat. Continue sauteing an additional 2 minutes.
- Add minced garlic cloves and sauté an additional 30 seconds, stirring carefully to make sure the garlic doesn’t burn.
- Add poached shredded chicken into the pot with vegetable and seasoning mixture. Pour in chicken broth, and stir well.
- Bring soup mixture to a low boil; reduce heat and simmer on low heat for 15-20 minutes to let flavors combine.
- While soup is simmering, add drained and rinsed cannellini beans into a high speed blender with 1 cup of water. Blend until well pureed.
- In the last 5 minutes of cooking time, add cannellini bean puree into soup mixture, stirring to combine well.
- Stir potato gnocchi into pot, and continue cooking until gnocchi dumplings float to the top. Serve hot, and enjoy!
Recipe Notes
