Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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