"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Double Chicken Dumpling Stoup Recipe

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This recipe for Double Chicken Dumpling Stoup, by , is from Walker Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

La Donna Lanier
Added: Monday, May 5, 2008


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

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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