Leeky, Creamy Chicken-and-Dumpling Stoup Rachael Ray   From Every Day with Rachael Ray March 2008 SERVES 4 TO 6 2 tablespoons extra-virgin olive oil (EVOO) 3 leeks, white and tender green parts split lengthwise and thinly sliced crosswise 5 ribs celery from the heart with leafy tops, thinly sliced 1 bay leaf Salt and pepper One 32-ounce container (4 cups) chicken broth 2 cups heavy cream 1 pound chicken tenders, cut into small chunks 2 packages fresh gnocchi (about 24 ounces) 1/3 cup chopped flat-leaf parsley 3 tablespoons dry sherry (optional) 1 teaspoon sweet smoked paprika 1. In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes. 2. Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf. Stir in the parsley, sherry, if using, and paprika; serve hot.

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