Prep time
10 MIN
Total time
22 MIN
This Italian twist on chicken and dumplings is comfort food at its finest. This soup is a quick and easy weeknight dinner for any cold weather night.



  1. In a Dutch oven, melt the butter over medium-high heat. Season the chicken as desired. Cook the chicken, stirring occasionally, until light golden, about 5 minutes. Remove with slotted spoon to a plate.
  2. Add the onion, celery and carrot to pot; cook, over medium heat, stirring until softened, about 5 minutes. Add the flour; cook, stirring for 1 minute. Gradually stir in broth, scraping up any brown bits. Bring to a boil.
  3. Add the gnocchi, peas and thyme to pot; return the chicken to the pot. Cook 2 to 3 minutes, or until gnocchi floats to surface.  Sprinkle each serving with cheese.

Recipe Tips

Any fresh pasta will cook in the same length of time, so mix it up with your favourite variety!

Recipe Made With

Campbell’s® Chicken Broth with White Wine

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