Double Chicken Dumpling Stoup

Name: Double Chicken Dumpling Stoup
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; 12 cup Italian seasoned breadcrumbs; 12 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

17 ingredients

11 steps

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
12 cup Italian seasoned breadcrumbs
12 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.
2

Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes.
3

Stir in the broth, cover the pot and bring to a boil.
4

Meanwhile, in a bowl, season the chicken with salt and pepper.
5

Stir in the egg, bread crumbs, cheese, garlic and nutmeg.
6

Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup.
7

Simmer for about 10 minutes while you wash up.
8

Add the gnocchi to the stoup and simmer for 5 minutes.
9

Add the peas and parsley and cook for 2 minutes.
10

Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes.
11

Serve with the bread.