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Leeky, Creamy Chicken-and-Dumpling Stoup

March 2008
Leeky, Creamy Chicken-and-Dumpling Stoup

by 19 people

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Makes: 6 servings

Prep: 10 mins

  • 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
  • 1 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.
  • Rosemount Show Reserve Mudgee Chardonnay 2006 (Australia)
Tip Lighten up
  • Use 2-percent milk instead of heavy cream.
  • Cut off the root end and the tough green top.
  • Halve the white part lengthwise
  • Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.