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Italian Chicken and Dumplings Soup

Italian Chicken and Dumplings Soup

If you love chicken and dumplings, then here is an Italian take on them. Fresh potato gnocchi tossed in lemon butter, what could be better than that? Not many things. Here is how you can make this soup:

chicken and dumplings

  • 5 tbsp of extra-virgin olive oil
  • freshly ground black pepper
  • 2 pounds of chicken tenderloins, diced into small bits
  • 1 cup of shredded carrots
  • 4 tbsp of butter
  • 12 white mushrooms
  • 3 tbsp of all-purpose flour
  • 4 ribs of celery
  • 3 cups of chicken stock
  • 1 cup of basil leaves
  • 1 close of garlic
  • a handful of finely grated Parmigiano
  • 1 lemon, zested

Italian Chicken and Dumplings Soup

First of all, take a large pot and heat in a tablespoon of olive oil over medium-high heat. Add in the chicken bits and season them with salt and pepper. Cook until they are slightly brown. Remove them onto a plate, then add another spoonful of olive oil into the pan, along with two tablespoons of butter. Now add in the carrots, mushrooms, celery and season them with salt and pepper. Let them cook and soften for 5 minutes, then sprinkle with flour and cook for another 2 minutes. Whisk in 2 and ½ cups of the stock, then place your chicken back into the pot and let it simmer.

Secondly, place your remaining ½ cup of stock into the food processor along with the parsley, basil, garlic and cheese. Turn on the processor and pour in the remaining tablespoons of oil. Melt two tablespoons of butter into a skillet and then add the zest of the lemon.

Pour a pinch of salt into a pot of water and cook your gnocchi until it starts floating. Drain the water and then add it to your lemon butter, letting it cook until the edges turn golden.

Lastly, turn the heat off your chicken and stir it into the pesto sauce. Serve your chicken and dumplings into bowls and top with lemon butter.

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