Chicken and Gnocchi Dumplings with Cheddar Crackers

With the weather getting cooler I’m looking forward to making soups.  Every fall my husband loves to make us chicken and dumplings with drop biscuits. I gave his southern classic a modern day makeover by using a store bought rotisserie chicken (the BEST thing ever!) and by trading out traditional dumplings with store bought potato dumplings, or gnocchi. I like to finish the soup with fresh celery as opposed to cooking it in. There is something magical about the soft gnocchi and the crunchy celery. Pairing this dish with the rich and tangy cheese crackers rounds out the meal and offers a delicious way to soak up every last bit of broth.

Chicken and Gnocchi Dumplings

1 Plain grocery store rotisserie chicken
Juice from rotisserie chicken container

4 Tablespoons of butter

4 Tablespoons of flour

1/ 4 Cup dry white wine

8 Cups chicken broth
1/2 Teaspoon celery salt

1 Cup of celery, biased sliced

1 8 Ounce package of dried Gnocchi

Salt and Pepper

Serves 8

Remove breasts from chicken and remove skin. Using your hands, tear chicken into bite site pieces and set aside. Using a soup pot melt butter then add flour. Stir for 2-3 minutes to incorporate then stir in white wine and celery salt, stirring for another 2-3 minutes to cook off the wine. Add chicken broth and any drippings from the chicken container and bring to a boil. Once at boil, add Gnocchi and when Gnocchi floats take off heat. Let stand for 15 minutes. Add chicken and return to heat simmering for another 10 minutes and season with salt and pepper.  Ladle into a bowl sprinkle with celery to add crunch and color. Serve with warm cheddar crackers.

Cheddar Crackers

Triscuit crackers
Cracker Barrel extra sharp cheddar cheese
Lemon pepper seasoning

Cheddar Crackers

Put the desired amount of crackers on a plate (3 per person), top with a thick slice (1/4 inch) of cheddar cheese  this brand fits the crackers perfectly) and sprinkle with lemon pepper seasoning. Melt in microwave 10-25 seconds until the cheese just starts to melt. Serve immediately with soup.

Cooks Note: The Blue Cheese and Tomato Bruschetta recipe on this blog also go well with this dish.