Double Chicken Dumpling Soup

• 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

1. Heat a soup pot over medium to medium-high heat with EVOO.
2. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes.
3. Add stock to the pot, cover and bring to a boil.
4. Place chicken in a bowl and season with salt and pepper.
5. Add garlic, nutmeg, egg, bread crumbs and cheese.
6. Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup.
7. Wash up, then add the gnocchi to the pot and cook for 5 minutes.
8. Add peas and parsley, and cook 2 minutes more.
9. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop.
10. Sprinkle each bowl with your favorite shredded or grated white cheese (see ingredients for ideas) before serving with crusty bread.

extra virgin olive oil, celery, onions, carrots, bay leaf, salt, chicken stock, ground chicken, garlic, fresh nutmeg, egg, italian seasoned breadcrumbs, cheese, pastas, frozen peas, flat leaf parsley, crusty bread

Taken from www.food.com/recipe/double-chicken-dumpling-soup-195613 (may not work)