The Dinner Planner


Chicken and Dumpling Soup

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Servings 4


  • 2 tbsp butter
  • 1 leek - white and pale green portion. Halved lengthways and finely sliced
  • 3 celery sticks - finely sliced
  • 2 large carrots - diced
  • 3 garlic cloves
  • 3-4 kale leaves - stems removed and finely chopped
  • 1 tbsp rosemary - finely chopped
  • 1 tbsp thyme - leaves only
  • 3 tbsp flour
  • 5 cups chicken stock
  • 1 cup milk
  • 300 grams chicken breast - finely diced
  • 400 grams gnocchi


  • In a large pot melt the butter over medium heat. Add the carrots, leek, celery, garlic, rosemary and thyme. Season with salt and pepper. Cook, stirring occasionally until vegetables are slightly softened, about 5 minutes.
  • Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the stock and milk and bring to a boil.
  • Add chicken and gnocchi, reduce the heat and cook for 5 minutes. Add the kale and cook for a further minute.
  • TO SERVE - Divide among bowls, season with salt and pepper, garnish with lemon and parmesan.

Tips and Variations

VEGETARIAN: Omit chicken and replace chicken stock with vegetable stock
GLUTEN -FREE: Choose GF gnocchi


Calories: 506kcal | Carbohydrates: 64g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1007mg | Potassium: 1063mg | Fiber: 6g | Sugar: 11g | Vitamin A: 11111IU | Vitamin C: 50mg | Calcium: 274mg | Iron: 7mg

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