Double Chicken Dumpling Soup

Total Time
10 mins
25 mins

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. ;)

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  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.