Leeky, Creamy Chicken-And-Dumpling Stoup

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Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a Rachel Ray recipe from her Everyday magazine.

Ingredients Nutrition

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.