Double Chicken Dumpling Stoup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Little chicken meatballs and packaged gnocchi help make this a filling soup. Recipe is from Rachael Ray. Ingredients:
2 tablespoons extra-virgin olive oil |
4 celery ribs, chopped |
2 onions, chopped |
4 carrots, shredded (1-1/2 cups) |
1 bay leaf |
salt & freshly ground black pepper |
6 cups chicken broth |
1 lb ground chicken |
1 egg |
1/2 cup italian seasoned breadcrumbs |
1/2 cup freshly grated parmigiano-reggiano cheese |
2 garlic cloves, finely chopped |
1 dash freshly grated nutmeg |
one 1-pound package gnocchi |
1 cup frozen peas |
flat leaf parsley, finely chopped |
crusty bread, for dunking |
Directions:
1. In a soup pot, heat the olive oile 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.
2. 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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