Chicken and Chard Dumpling Soup


This recipe offers a new way to make chicken soup, and it is as comforting as it is delicious.

Chicken and Chard Dumpling Soup Recipe
Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
45 mins
4 serves


  • 2 tablespoons olive oil, divided

  • 1 10-oz. pkg. frozen cauliflower gnocchi

  • 1 yellow onion, chopped

  • 1 ¼ teaspoons kosher salt, divided

  • 2 cloves garlic, finely chopped

  • 1 pound frozen boneless, skinless chicken breasts

  • 1 10-oz. pkg. frozen cut Swiss chard, spinach, or other leafy green

  • 1 strip lemon zest, plus lemon wedges for serving

  • 1 2-to-3-in. Parmesan cheese rind, plus grated cheese for serving

  • 1 dried bay leaf

  • Freshly ground black pepper


  1. Heat 1 tablespoon oil in a pot over medium-high. Add gnocchi and cook, stirring occasionally, until golden brown on all sides, 3 to 4 minutes. Transfer to a plate and set aside.

  2. Heat remaining 1 tablespoon oil. Add onion and ¼ teaspoon salt and cook, stirring occasionally, until golden, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add 7 cups water, chicken, chard, lemon zest, Parmesan rind, and bay leaf. Bring to a boil over high, stirring occasionally. Reduce heat to medium and simmer, covered, until a thermometer inserted in thickest portion of chicken registers 165°F, 20 to 30 minutes depending on thickness of breasts. Skim foam from surface and discard.

  3. Remove chicken from pot and shred with 2 forks. Remove and discard lemon zest, Parmesan rind, and bay leaf. Season with several grinds of pepper and remaining 1 teaspoon salt. Stir gnocchi and shredded chicken into soup. Top with grated Parmesan and serve with lemon wedges.

Chef's Notes

  1. Collect Parmesan rinds in a zip-top bag in the freezer and drop them one at a time into soups for an umami boost.
  2. If the chicken breasts are frozen together, separate them before adding to the pot for even cooking. (And yes, it’s safe to start with frozen chicken!)
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