Double Chicken Dumpling Stoup

Anyone who has ever watched 30 Minute Meals on the Food Network knows that Stoup is thicker than a soup and thinner than a stew! I stumbled across this dish, Double Chicken Dumpling Stoup on the Every Day with Rachael Ray website and made it tonight for dinner!

Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1-1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)
Crusty bread, for dunking

The How To:
1.In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2.Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.


The Verdict:
This was a solid dish. It is different take on Chicken Noodle Soup and any dish that has gnocchi in it is going to be a winner in my book! Again I can't stress enough how amazing 30 Minute Meals are. This was done in no time and with very little prep. This is the perfect dish to make on a night you just don't want to cook but still want something healthy and tasty!

Bon Appétit