Double Chicken Dumpling Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another yummy recipe from Rachel Ray Show. This one is for dinner tonight. Picture to follow. ;) Looks Yummy though. I would use a 3 cheese blend - parm, asagio and romano myself as that is my fav. I will also use 1-2 8oz packages of Rising Moon Garlic and Basil frozen Gnocchi (depending on your preference)in place of the fresh since I could not locate fresh in the refrigerated grocery aisle here locally. May be only seasonally in my area. ;) 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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