Double Chicken Dumpling Soup

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 4 people

Categories: Chicken, Main Dish, Rachael Ray, Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 celery ribs, from the heart chopped
  • 2 medium onions, chopped
  • 1 1/2 cups carrots, shredded (3 generous handfuls)
  • 1 fresh bay leaf
  • salt and pepper
  • 6 cups chicken stock
  • 1 lb ground chicken
  • 2 garlic cloves, finely chopped
  • grated fresh nutmeg
  • 1 egg
  • 1/2 cup Italian seasoned breadcrumbs (a couple of handfuls)
  • 1/2 cup grated parmigiano-reggiano cheese (a couple of handfuls)
  • 1 (16 ounce) package gnocchi, available in market refrigerated aisle with fresh pastas
  • 1 cup frozen peas
  • flat leaf parsley, finely chopped
  • crusty bread, for mopping

Directions

  1. Heat a soup pot over medium to medium-high heat with EVOO.

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

  3. Add stock to the pot, cover and bring to a boil.

  4. Place chicken in a bowl and season with salt and pepper.

  5. Add garlic, nutmeg, egg, bread crumbs and cheese.

  6. Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup.

  7. Wash up, then add the gnocchi to the pot and cook for 5 minutes.

  8. Add peas and parsley, and cook 2 minutes more.

  9. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop.

  10. Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.

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