Chicken and Gnocchi Dumplings

Classic comfort food made kidney-friendly. This hearty, yet quick and easy chicken soup uses fresh gnocchi as the dumplings.

Chicken and gnocchi dumplings wide enlarged

: Serves 10 (1 serving = 1 cup portion)


  • 2 pounds chicken breast 
  • 1 pound gnocchi (store bought)
  • ¼ cup grape seed or light olive oil
  • 1 tablespoon Better Than Bouillon® Chicken Base (low sodium)
  • 6 cups reduced-sodium chicken stock
  • ½ cup fresh celery, finely diced
  • ½ cup fresh onions, finely diced
  • ½ cup fresh carrots, finely diced
  • ¼ cup fresh parsley, chopped 
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning

Nutrition Per Serving

Calories 362 cal
Total Fat 10 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 58 mg
Sodium 121 mg
Carbohydrates 38 g
Protein 28 g
Phosphorus 295 mg
Potassium 485 mg
Dietary Fiber 2 g
Calcium 38 mg


  1. Place stockpot on stove, add oil and set to high heat.
  2. Place chicken in hot oil and brown on all sides until golden brown.
  3. Add celery, carrots and onions and continue to cook with chicken until translucent. Add chicken stock and let cook on high heat for 20–30 minutes.
  4. Reduce heat and add chicken bouillon, black pepper and Italian seasoning; then stir. Add gnocchi and cook for 15 minutes, stirring constantly.
  5. Remove from stove, add parsley and serve.

TIP: Save extra soup for an easy leftover meal. It can be frozen until ready to defrost, heat and serve.