Leeky, Creamy, Chicken-and-Dumpling Soup

This recipe was submitted for our recipe contest! We are looking forward to giving it a try, as we hope you are too! Thanks Candance B.!! It sounds delicious!

You’ll Need

• 2 Tablespoons Extra Virgin Olive Oil
• 3 Leeks, white and tender green parts (split lengthwise and thinly sliced crosswise)
• 5 ribs celery, from the heart with leafy tops, thinly sliced
• 1 bay leaf
• Salt and Pepper
• One 32 oz. container Chicken Broth
• 2 cups heavy cream (or half-n-half)
• 1 lb. chicken tenders, cut into small chunks (uncooked chicken)
• 2 pkgs gnocchi (about 24 oz)
• 1/3 cup chopped flat-leaf parsley (fresh not dried)
• 1 teaspoon Sweet smoked paprika

Directions

1. In a soup pot, heat EVOO over medium heat. Add the leeks, celery, bay leaf and S & P to taste and cook until the vegetables are softened, about 5 min.
2. Add the chicken broth and bring to a boil. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges.
3. Add the chicken, gnocci and paprika and cook until chicken is no long opaque (about 10 min.)