Recipe: Creamy Chicken and Dumplings

This is a very rich and satisfying soup.   While it can be frozen, it wont be as good as fresh because the potatoes will soften the longer they are in the soup.   Recipe for the chicken stock is here.


1 medium onion, chopped
2 tablespoons butter
3 cups chicken stock, recipe here
1/2 pound potatoes, (about 1 medium), cut into 1/2-inch cubes
1 package potato gnocchi (1 pound)
1-1/2 cups diced cooked chicken (or chicken from stock recipe)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes then add gnocchi.   Simmer 5 minutes longer or until potatoes are tender. Stir in the chicken, salt and pepper.

In a medium bowl, combine flour and milk until smooth*; stir into saucepan. Add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

* Tip:  Use room temperature milk and stir constantly while slowly adding flour to avoid lumps.