Categories: Chicken, Main Dish, Rachael Ray, Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 celery ribs, from the heart chopped
- 2 medium onions, chopped
- 1 1/2 cups carrots, shredded (3 generous handfuls)
- 1 fresh bay leaf
- salt and pepper
- 6 cups chicken stock
- 1 lb ground chicken
- 2 garlic cloves, finely chopped
- grated fresh nutmeg
- 1 egg
- 1/2 cup Italian seasoned breadcrumbs (a couple of handfuls)
- 1/2 cup grated parmigiano-reggiano cheese (a couple of handfuls)
- 1 (16 ounce) package gnocchi, available in market refrigerated aisle with fresh pastas
- 1 cup frozen peas
- flat leaf parsley, finely chopped
- crusty bread, for mopping
Directions
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Heat a soup pot over medium to medium-high heat with EVOO.
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Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes.
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Add stock to the pot, cover and bring to a boil.
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Place chicken in a bowl and season with salt and pepper.
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Add garlic, nutmeg, egg, bread crumbs and cheese.
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Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup.
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Wash up, then add the gnocchi to the pot and cook for 5 minutes.
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Add peas and parsley, and cook 2 minutes more.
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Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop.
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Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.