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VETERAN’S DAY
Special Edition
November 9, 2016
F OOD
Delicious Chicken and Gnocchi Dumpling Soup
Homemade and hearty
chicken and dumplings
has never been faster or
easier, thanks to store-
bought gnocchi.
Preparation:
1. Heat a large Dutch oven over
medium-high heat. Add oil; swirl
to coat. Sprinkle chicken with 1/4
teaspoon salt. Add chicken to pan;
cook 5 minutes or until browned,
stirring occasionally. Remove
chicken from pan.
2. Add onion, celery, carrot, rose-
mary, and thyme to pan; cook 7
minutes or until vegetables are
tender. Add 4 cups stock, scraping
pan to loosen browned bits. Bring
to a boil; reduce heat, and simmer
8 minutes. Add gnocchi to pan;
cook 3 minutes or until gnocchi
float to the surface.
3. Combine remaining 1 cup stock
and flour in a bowl, stirring with a
whisk. Slowly add stock mixture
to pan, stirring constantly with a
whisk. Stir in chicken and peas;
cook 5 minutes. Stir in remaining
1/4 teaspoon salt and pepper.
Ingredients:
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1 tablespoon olive oil
12 ounces skinless, boneless chicken thighs, cut into bite-size pieces
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
5 cups unsalted chicken stock (such as Swanson), divided
8 ounces whole-wheat gnocchi (such as Gia Russa)
2 tablespoons all-purpose flour
1 cup frozen green peas
1/2 teaspoon freshly ground black pepper