Leeky, Creamy Chicken-And-Dumpling Stoup

jovigirl's Note:

This is a Rachel Ray recipe from her Everyday magazine.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons extra virgin olive oil
• 3 leeks, white and tender green parts halved and thinly sliced
• 5 celery ribs, from the heart with leaves thinly chopped
• 1 bay leaf
• salt and pepper
• 32 ounces chicken broth
• 2 cups heavy cream
• 1 lb chicken tenders, cut into small chunks
• 24 ounces of fresh gnocchi
• 1/3 cup chopped flat leaf parsley
• 3 tablespoons dry sherry
• 1 teaspoon paprika

Directions:

1. (you can substitute 1% milk for the heavy cream).
2. In a Dutch oven or soup pot, heat the olive oil, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.
3. Add the chicken broth and bring to a boil.
4. Stir in cream, lower heat and simmer until the soup bubbles at the edges.
5. Add the chicken and the gnocchi and cook for 5 minutes.
6. Remove bayleaf, stir in the parsley, sherry, and paprika.
7. Serve hot.