Chicken dumpling stoup Recipe

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Ingredients:

Serving

chicken

Directions:

INGREDIENTS
Tablespoons extra-virgin olive oil (EVOO)
Ribs celery from the heart, chopped
Onions, chopped
Carrots, shredded (1-1/2 cups)
Fresh bay leaf
Salt and freshly ground pepper
Cups chicken broth
Pound ground chicken
Egg
/2 cup Italian bread crumbs (a couple of generous handfuls)
/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
Cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
Cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)
Crusty bread, for dunking
DIRECTIONS:
In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.