STOUP, There it is!

Nothing whets the appetite like a little '90's novelty rap, hmmm?
This Rachael Ray recipe is a meal in a bowl, though I like to add some nice crusty garlic bread and salad sometimes. Oh yeah, get some extra shredded Parmesan Reggiano to sprinkle on the finished soup.


Oooh, it's starting to rain.. it's supposed to be like, 78, (brrrr) tomorrow. That's like, winter here, right? Break out the parkas! (and the spoons)



Double Chicken Dumpling Stoup
from Rachael Ray's 30 Minute Meals


Gitcha Some:


2 Tbs Olive oil, 2 turns of the pan
4 ribs of celery from the heart, chopped
2 Medium Onions, chopped
1 1/2 cups store bought shredded carrots
1 fresh bay leaf
Salt & Pepper
6 cups chicken stock
1 lb ground chicken
2 cloves worth minced garlic
A little freshly ground nutmeg (whatever! I broke out the canister from last Christmas' eggnog rendez-vous)
1/2 cup Italian breadcrumbs
1 EGG
1/2 cup grated Parmesan Reggiano cheese ( I used Kraft's Parmesan-Roman-Reggiano shredded combo and that was fine)
1 package gnocchi (Italian food section)
1 cup frozen peas


1. Heat a soup pot over medium to med-high heat. Add Olive oil. Add celery, onions, carrots & bay leaf. Season w/ salt & pepper. Cook 5 minutes.
2. Add chicken stock, cover pot, bring to a boil.
3. Place ground chicken in bowl. Add salt & pepper, nutmeg, garlic, egg, breadcrumbs & cheese. Combine with your hands. Then roll into walnut-sized meatballs. Drop meatballs into Stoup. Cover. Cook about 10 minutes.
Wash up.
4. Add gnocchi to pot; cook 5 minutes. (covered)
5. Add peas. Cook 2 more minutes. (covered)
6. Keep covered. Turn off heat. Rest 5 minutes. Serve with bread and more cheese....Or in the case of my youngest, a side of ketchup for the meatballs.

Now..where did I put my scarf & mittens?