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Double Chicken Dumpling Stoup Recipe

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This recipe for Double Chicken Dumpling Stoup is from Walker Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. Extra Virgin Olive Oil
4 Ribs Celery, Chopped
2 Onions, Chopped
1 1/2 Cups Carrot, Shredded
1 Bay Leaf
Salt, Pepper, Garlic Powder to Taste
6 Cups Chicken Broth
1 Lb. Ground Chicken
1 Egg
1/2 Cup Italian Bread Crumbs
1/2 Cup Grated Parmigiano-Reggiano Cheese
2 Cloves Garlic, Finely Chopped
Dash of Nutmeg
1 1-Lb. Pkg. Gnocchi
1 Cup Frozen Peas
Directions:
Directions:
In a soup pot, heat olive oil over medium-high heat. Add celery, onion, carrots, and bay leaf. Season with salt, pepper, and garlic powder. Cook for 5 minutes. Add the broth. Cover and bring to a boil. Meanwhile, in a bowl, season the chicken with pepper and garlic powder. Stir in egg, bread crumbs, cheese, garlic, and nutmeg. Roll the mixture into walnut sized meatballs. (You'll have 35-40.) Add them to the stoup and simmer for 5 minutes. Add the peas and cook for 2 minutes. Remove the stoup from the heat. Discard bay leaf and cook for 5 more minutes. Serve with crusty bread.
Personal Notes:
Personal Notes:
Stoup is a word! Sort of...it's a combination of the words soup and stew.

 

 

 

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