Double Chicken Dumpling Stoup

Rachael Ray says, “The mini chicken meatballs cook like dumplings in the stoup. I add potato gnocchi to double the dumpling factor.”

2 T olive oil

4 ribs celery from the heart, chopped

2 onions, chopped

4 carrots, shredded (1 1/2 cups)

1 fresh bay leaf

s & p

6 cups chicken broth

1 lb ground chicken

1 egg

1/2 cup Italian bread crumbs

1/2 cup freshly grated Parmigiano-Reggiano

2 cloves garlic, finely chopped

dash of freshly grated nutmeg

1 lb package gnocchi

1 cup frozen peas

flat-leaf parsley, finely chopped (a couple generous handfuls)

crusty bread, for dunking

1. In a soup pot heat the oil over med-high heat. Add celery, onions, carrots and bay leaf, season with s & p 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 s & p. 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 5 minutes. Serve with the bread.

Advertisements

1 Comment

Filed under Chicken, Comfort Food, Healthy, Italian, No oven necessary., Potatoes, Soup

One response to “Double Chicken Dumpling Stoup

  1. These chicken dumplings look sooo yummy and great! You did a wonderful job. I definitely have to try this dish out by using your recipe. Wonderful post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s