Rachael Ray's Double Chicken Dumpling St
Source of Recipe
Copykat
Rachael Ray's Double Chicken Dumpling Stoup
Mini meatballs are cooked in the stoup, as dumplings. Then gnocchi (potato dumplings) are added, doubling the dumpling factor.
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
4 ribs celery from the heart, chopped
2 medium onions, chopped
1 1/2 cups store-bought shredded carrots, (3 generous handfuls)
1 fresh bay leaf
Salt and pepper
6 cups chicken stock
1 pound ground chicken
2 cloves garlic, finely chopped
A little freshly grated nutmeg
1 egg
1/2 cup Italian bread crumbs (a couple of handfuls)
1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
1 package gnocchi, available in market refrigerated aisle with fresh pastas
1 cup frozen peas
A handful of flat-leaf parsley, finely chopped
Crusty bread for mopping
Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes. Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese.
Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes.
Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread.
Yields 4 servings
aired on: november 13, 2006
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I made this for dinner tonight and I give Rachael an A+ for this recipe. Very tasty and well balanced. I also added 2 plump chicken breasts, cubed up to the broth.
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