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Chicken and Dumplings Soup with Red Bell Pepper and Kale Recipe

Chicken and Dumplings Soup with Red Bell Pepper and Kale recipe


This is a warm soup with chicken, soft dumplings, and veggies. It has red bell pepper and kale for color and taste. It's good for a cozy meal and is easy to make. You cook chicken, veggies, and dumplings in a pot to make this yummy soup.


1 x (5 oz) package baby kale
1 stick celery
48 fl oz chicken broth
1/2 small package fresh rosemary
3 cloves garlic
1 x (16 oz) package potato gnocchi
15 oz cooked chicken breast, shredded
1 red bell pepper
1/2 medium white onion
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
1/2 teaspoon salt


Shred the cooked chicken breast and set aside in a bowl.
Rinse the baby kale and set aside.
Chop the celery and red bell pepper into small pieces, and dice the white onion.
Peel and mince the garlic cloves.
Heat a large pot over medium heat and add the olive oil.
Add the chopped celery, bell pepper, onion, and minced garlic to the pot. Cook until the vegetables are soft, about 5 minutes.
Remove the rosemary leaves from the stems, chop them finely, and discard the stems.
Add the shredded chicken, chopped rosemary, chicken broth, gnocchi, salt, and black pepper to the pot. Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to medium-low and simmer until the gnocchi are tender and the flavors have melded, about 15 minutes.
Stir in the baby kale in batches, allowing it to wilt before adding more.
Once all the kale is wilted and the soup is heated through, remove from heat.
Ladle the soup into bowls and serve hot.

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