Rachael Ray's Chicken and Dumpling Soup
Source of Recipe
Rachael Ray's
List of Ingredients
2 tbsp. extra-virgin olive oil, 2 turns of pan
4 ribs celery from heart, chopped
2 medium onions, chopped
1-1/2 cups store-bought shredded carrots, (3 generous handfuls)
1 fresh bay leaf
to taste salt, pepper
6 cups chicken stock
1 lb. ground chicken
2 cloves garlic, finely chopped
a little freshly grated nutmeg
1 egg
1/2 cup Italian bread crumbs, a couple handfuls
1/2 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)
1 pkg. gnocchi, available in market refrigerated aisle with fresh pastas
1 cup frozen peas
1 handful flat-leaf parsley, finely chopped
enough crusty bread for mopping
Recipe
Heat a soup pot over medium to medium-high heat with olive oil. Add celery, onions, carrots and bay leaf, season with salt and pepper, cook 5 minutes. Add stock to pot, cover and bring to a boil. Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese. Combine chicken mixture with hands, roll into walnut-sized meatballs and add to soup. Wash up, then add gnocchi to pot and cook 5 minutes. Add peas and parsley, and cook 2 minutes more. Turn heat off under pot and allow to cool 5 minutes on stovetop before serving with crusty bread.
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