Chicken & Dumpling Soup

I looked up yesterday and realized that two months have passed. Stuff is starting to open back up (for better or worse) but just when I started thinking about going back outside, it started to rain again. Great. Well, instead, I’m making soup. Good soup.

I’ve been doing my part to support local restaurants…but that means I haven’t eaten that healthy for a few weeks. I have to split the difference between eating like there’s no pandemic, and getting the most out of what’s in the kitchen right now. That means that this week, there’s going to be a gratuitous amount of (frozen) greens in the soup. It won’t be spinach stew, but it’ll have some of that energy.

The chicken was an afterthought– I just roasted it under the broiler until it shredded. The soup base was the real trophy here. I had some leftover chicken stock in the freezer, but I forgot how I spiced it– cue a few handfuls of herbs. I browned some butter, added green onion and garlic, then stirred in the defrosted stock. If you have a random end piece from a block of parmesan, add it here– even if you can’t eat it, it’ll release a lot of flavor into the soup, and it won’t clump up and stick the pot.


Add some more stock/water, then bring it to a boil. Add in your gnocchi–whether handmade or store-bought. You can also make your own dumplings with flour, egg, and butter. Don’t worry about boiling then separately; they will be cooked in the ten minutes it’ll take you to finish up.

Once it’s boiling add all your greens– I used parsley and chard– and season simply, but generously. Here I used salt, pepper, onion powder, and dried rosemary. Toss in a few dried arból chilies, and you’re in business. Once the chicken is roasted enough to shred, deglaze the the pan, and add in the chicken, and the fond. Finish with lemon juice, and grated parmesan.



Let’s cook.

You’ll need:

2 Chicken Thighs,  roasted, shredded

3 Cups Chard/Kale, chopped

3 Cups Gnocchi

1 Cup Cherry Tomatoes, halved

1 Cup Parsley, chopped

2 Sprigs Rosemary

1 Lemon

1/2 Cup Parmesan

2 Green Onions

2Tbs Garlic, minced

2 Tbs Butter

1 Tbs Black Pepper

1 Tbs Dried Thyme

1 Tsp Chili Flakes

Salt to taste

1. Brown the butter in a stockpot, and stir in green onion and garlic.  Add salt, dried chilies and rosemary.

2. Add tomatoes, and stock, and bring to a boil. Add parmesan rind,  and stir occasionally. Season to taste.

3. Remove parmesan rind after roughly twenty minutes,  and add shredded chicken, and greens. Taste for seasoning,  and adjust with lemon juice and herbs.

4. Add the gnocchi and simmer for another ten minutes.  Plate and serve once they are fully cooked.




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