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Double Chicken Dumpling Stoup
Ingredients:
- 2 Tablespoons extra-virgin olive oil
- 4 Ribs celery from the heart, chopped
- 2 Onions, chopped
- 4 Carrots, shredded (1-1/2 cups)
- 1 Fresh bay leaf
- Salt & freshly ground pepper
- 6 Cups chicken broth
- 1 Pound ground chicken
- 1 Egg
- 1/2 Cup Italian bread crumbs (a couple of generous handfuls)
- 1/2 Cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
- 2 Cloves garlic, finely chopped
- Dash freshly grated nutmeg
- One 1-pound package gnocchi
- 1 Cup frozen peas
- Flat-leaf parsley, finely chopped (a couple of generous handfuls)
- Crusty bread, for dunking
Directions:
In a soup pot, heat the extra virgin olive oil, 2 turns of the pan, over medium-high heat. Add celery, onions, carrots, and bay leaf, season with salt & pepper and cook for 5 minutes. Stir in the broth, cover the pot & bring to a boil.
In a bowl, season the chicken with salt & pepper. Stir in the egg, breadcrumbs, 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 clean 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 in Staub Cow Cocotte with the bread for a great presentation of this delicious meal!
Recipe & picture courtesy of Rachael Ray.
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