Leeky, Creamy Chicken-And-Dumpling Stoup

• 2 tablespoons extra virgin olive oil
• 3 leeks, white and tender green parts halved and thinly sliced
• 5 celery ribs, from the heart with leaves thinly chopped
• 1 bay leaf
• salt and pepper
• 32 ounces chicken broth
• 2 cups heavy cream
• 1 lb chicken tenders, cut into small chunks
• 24 ounces of fresh gnocchi
• 13 cup chopped flat leaf parsley
• 3 tablespoons dry sherry
• 1 teaspoon paprika

1. (you can substitute 1% milk for the heavy cream).
2. In a Dutch oven or soup pot, heat the olive oil, 2 turns of the pan, over medium heat.
3. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.
4. Add the chicken broth and bring to a boil.
5. Stir in cream, lower heat and simmer until the soup bubbles at the edges.
6. Add the chicken and the gnocchi and cook for 5 minutes.
7. Remove bayleaf, stir in the parsley, sherry, and paprika.
8. Serve hot.

extra virgin olive oil, leeks, celery, bay leaf, salt, chicken broth, heavy cream, chicken tenders, fresh gnocchi, flat leaf parsley, sherry, paprika

Taken from www.food.com/recipe/leeky-creamy-chicken-and-dumpling-stoup-291974 (may not work)