Chicken and Gnocchi Dumpling Soup

Ingredients

• 1 tablespoon olive oil
• 12 ounces skinless, boneless chicken thighs, cut into bite-size pieces
• 1/2 teaspoon kosher salt, divided
• 1 1/2 cups chopped red onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 5 cups unsalted chicken stock (such as Swanson), divided
• 8 ounces whole-wheat gnocchi (such as Gia Russa)
• 2 tablespoons all-purpose flour
• 1 cup frozen green pea
• 1/2 teaspoon freshly ground black pepper

How to create It

• Heat an oversized Dutch kitchen appliance over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook five minutes or till brunet , stirring sometimes. take away chicken from pan.

• Add onion, celery, carrot, rosemary, and thyme to pan; cook seven minutes or till vegetables square measure tender. Add four cups stock, scraping pan to loosen brunet bits. awaken a boil; scale back heat, and simmer eight minutes. Add dumplings to pan; cook three minutes or till dumplings float to the surface.

• mix remaining one cup stock and flour during a bowl, stirring with a whisk. Slowly add stock mixture to pan, stirring perpetually with a whisk. Stir in chicken and peas; cook five minutes. Stir in remaining 1/4 teaspoon salt and pepper.

source http://recipetocooking.blogspot.com/2018/12/chicken-and-gnocchi-dumpling-soup.html

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