Double Chicken Dumpling Stoup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 1/2 cup italian seasoned breadcrumbs
• 1/2 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

Recipe

• 1 in a soup pot, heat the olive oile over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper 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 salt and pepper. 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 for 5 minutes. serve with the bread.