Leeky, Creamy Chicken-And-Dumpling Stoup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Rachel Ray recipe from her Everyday magazine. Ingredients:
2 tablespoons extra virgin olive oil |
3 leeks, white and tender green parts halved and thinly sliced |
5 celery ribs, from the heart with leaves thinly chopped |
1 bay leaf |
salt and pepper |
32 ounces chicken broth |
2 cups heavy cream |
1 lb chicken tenders, cut into small chunks |
24 ounces of fresh gnocchi |
1/3 cup chopped flat leaf parsley |
3 tablespoons dry sherry |
1 teaspoon paprika |
Directions:
1. (you can substitute 1% milk for the heavy cream).
2. In a Dutch oven or soup pot, heat the olive oil, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.
3. Add the chicken broth and bring to a boil.
4. Stir in cream, lower heat and simmer until the soup bubbles at the edges.
5. Add the chicken and the gnocchi and cook for 5 minutes.
6. Remove bayleaf, stir in the parsley, sherry, and paprika.
7. Serve hot.
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