A Twist on Chicken Noodle

Say what you will about Rachael Ray, she does have some really clever ideas. This is one that I just love. Chicken noodle is such a homey soup. If you do it right though, it can be a decent amount of work for a meal that we usually crave when we want something comforting and simple. This recipe uses some interesting shortcuts, like using ground chicken to make meatballs instead of cooking and shredding a whole chicken. And you know I love the idea of using gnocchi instead of a more traditional type of noodle. Hopefully there are enough cold-weather days left wherever you live to give this recipe a try. Enjoy!

Double Chicken Dumpling Stoup
Serves 4

2 tbsp. extra virgin olive oil
4 ribs celery, chopped
2 onions, chopped
4 carrots, shredded (1 ½ cups) I like them chopped rather than shredded
1 fresh bay leaf
6 cups chicken broth
1 lb. ground chicken
1 egg
½ cup Italian bread crumbs (a couple of handfuls)
½ cup freshly grated Parmigiano-Reggiano (a couple handfuls)
2 cloves garlic, finely chopped
dash freshly grated nutmeg
one 1-lb. package gnocchi
1 cup frozen peas

In a soup pot, heat the oil, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots, and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot, and bring to a boil.
Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, breadcrumbs, cheese, garlic, and nutmeg. Roll the mixture into walnut-sized meatballs (about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes.

From Everyday with Rachael Ray