Double Chicken Dumpling Stoup

Thank you Rachael Ray for this wonderful recipe! You have to try it out. It is great for a cold winter day or night. Plus it is easy to make and little clean up. It isn't a 30 minute meal like she claims it to be but only because of the chopping you have to do. The only changes I would make is using 1 onion and 1 clove of garlic. Everything else is perfect! I put the recipe below or you can go to www.rachaelrayshow.com and get it yourself! ENJOY!

What you will need:

2 tbsp extra virgin olive oil
4 ribs of celery, chopped
2 medium onions, chopped
1 1/2 shredded carrots (you can get them pre-shredded at the store)
1 fresh bay leaf
Salt and Pepper
6 cups chicken stock
1 lb ground chicken
2 cloves of garlic
grated nutmeg
1 egg
1/2 cup Italian bread crumbs
1/2 cup parmigiano reggiano
1 pack frozen gnocchi (in your local stores freezer aisle)
1 cup frozen peas
Handful flat leaf parsley, finely chopped
Bread for a side or for mopping up.

What you have to do:

• Heat soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots, and bay leaf. Add salt and pepper. Cook for 5 minutes.
• Add chicken stock, cover and bring to a boil.
• Place chicken in bowl, add garlic, nutmeg, egg, bread crumbs, and cheese.
• Combine and roll into walnut size meatballs and add to soup.
• Add gnocchi in pot and let cook for 5 minutes.
• Add peas and parsley to the pot and cook for another 2 minutes.
• Turn off heat and allow to cool 5 minutes.
• ENJOY!