Leeky, Creamy Chicken-And-Dumpling Stoup

"This is a Rachel Ray recipe from her Everyday magazine."
 
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Ready In:
30mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • (you can substitute 1% milk for the heavy cream).
  • 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.
  • Add the chicken broth and bring to a boil.
  • Stir in cream, lower heat and simmer until the soup bubbles at the edges.
  • Add the chicken and the gnocchi and cook for 5 minutes.
  • Remove bayleaf, stir in the parsley, sherry, and paprika.
  • Serve hot.

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