Double Chicken Dumpling Stoup Recipe


  • 2 tbsp. extra-virgin olive oil
  • 4 ribs celery, chopped
  • 2 onions, chopped
  • 4 carrots, shredded (1-1/2 cups)
  • 1 fresh bay leaf
  • Salt and freshly ground pepper
  • 6 cups chicken broth
  • 1 lb. ground chicken
  • 1 egg
  • 1/2 cup Italian bread crumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 cloves garlic, finely chopped
  • Dash freshly grated nutmeg
  • (1) 1-lb. package gnocchi
  • 1 cup frozen peas
  • Flat-leaf parsley, finely chopped
  • Crusty bread, for dunking


In a soup pot, heat the extra virgin olive oil over medium-high heat. Add the carrots, bay leaf, celery, and onions to the pot. Season with salt and pepper and cook for 5 minutes. Next, stir in the chicken broth. Cover the soup pot and bring its contents to a boil.

While the stoup is coming to a boil, season the ground chicken with salt and pepper. Stir in the bread crumbs, egg, cheese, nutmeg, and garlic until well mixed. Roll the chicken mixture into walnut sized meatballs. You should get about 40 meatballs out of this recipe. Add the chicken meatballs to the stoup and simmer for about 10 minutes. Add the gnocchi to the stoup and simmer for another 5 minutes. Add the peas and parsley and cook for 2 more minutes. Remove the stoup from the heat and get rid of the bay leaf. Let the chicken dumpling stoup cool for about 5 minutes and serve with bread.

Serves: 4

Adapted from EveryDay with Rachael Ray