Leeky, Creamy Chicken-and-dumpling Stoup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 3 leeks, 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
• 1/3 cup chopped flat leaf parsley
• 3 tablespoons dry sherry
• 1 teaspoon paprika

Recipe

• 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. add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.
• 3 add the chicken broth and bring to a boil.
• 4 stir in cream, lower heat and simmer until the soup bubbles at the edges.
• 5 add the chicken and the gnocchi and cook for 5 minutes.
• 6 remove bayleaf, stir in the parsley, sherry, and paprika.
• 7 serve hot.