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Rachel Ray-Chicken and Gnocchi Dumpling Stoup Recipe

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This recipe for Rachel Ray-Chicken and Gnocchi Dumpling Stoup, by , is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, April 16, 2008


2 tbsp. olive oil
2 c. chopped celery
2 c. shredded carrots
1 egg
1 bay leaf
2 cloves finely chopped garlic
6 c. chicken broth
1 lb. ground chicken
1 handful bread crumbs
salt and pepper
1 pkg. Gnocchi
1 c. frozen peas
1 handful parmesan/reggiano cheese
1 chopped onion

Heat pot with olive oil(medium to medium high heat). Add onions, celery, carrots, and bay leaf. Season with salt and pepper. Cook 5 min. Add broth. Cover and boil. Put chicken with salt and pepper in bowl. Add garlic, nutmeg, egg, bread crumbs, and cheese. Roll into walnut size balls and add to soup. Add Gnocchi. cook for 5 min.(or until Gnocchi floats). Add peas and parsley. Cook 2 min more. Serve with crusty bread.

Personal Notes:
Personal Notes:
Although there seems to be alot of ingredients, this is a very easy "stoup" to make.




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