Rachael Ray's Chicken Soup
Ingredients:
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan 4 ribs
celery from the heart, chopped
2 medium onions, chopped
1 1/2 cups store-bought shredded carrots, (3 generous handfuls) 1 fresh
bay leaf
Salt and pepper
6 cups chicken stock
1 pound ground chicken
2 cloves garlic, finely chopped
A little freshly grated nutmeg
1 egg
1/2 cup Italian bread crumbs (a couple of handfuls) 1/2 cup grated
Parmigiano Reggiano cheese (a couple of handfuls) 1 package gnocchi,
available in market refrigerated aisle with fresh pastas 1 cup frozen
peas
A handful of flat-leaf parsley, finely chopped Crusty bread for mopping
Directions:
Heat a soup pot over medium to medium-high heat with EVOO. Add celery,
onions, carrots and bay leaf, season with salt and pepper, and cook 5
minutes.
Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with salt and pepper. Add garlic,
nutmeg, egg, bread crumbs and cheese.
Combine the chicken mixture with your hands then roll into walnut-sized
meat balls and add to the soup.
Wash up, then add the gnocchi to the pot and cook for 5 minutes.
Add peas and parsley, and cook 2 minutes more. Turn heat off under the
stoup and allow it to cool for 5 minutes on the stovetop before serving
with crusty bread.
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