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 Posted By: jglass 
Jul 20  # 1 of 18
Rachael Ray's Double Dumpling Chicken Stoup

2 tb. evoo - twice around the pan
4 celery ribs chopped
2 medium onions chopped
1 1/2 - 2 cups shredded carrots
1 fresh or dried bay leaf
salt and black pepper
6 cups chicken stock
1 pound ground chicken
2 garlic cloves minced
1/4 tsp. fresh grated nutmeg
1 egg
1/2 cup italian seasoned breadcrumbs
1/2 grated parmigiano reggiano cheese
1 package fresh gnocchi
1 cup frozen peas
A handful of fresh flat leaf parsley fine chopped
Crusty bread for mopping

Heat evoo in soup pot over medium to medium high heat.
Add the celery, onions, carrots and bay leaf; season with salt and pepper and cook for five minutes.
While the stock heats, place the chicken in a bowl and season with salt and pepper.
Add the garlic, nutmeg, egg, bread crumbs, and cheese.
Combine the chicken mixture with your hands, then roll into walnut size meatballs and add to soup.
Cook for 3-4 minutes, then add the gnocchi to the pot and cook for 5 minutes longer, or unti they float to the surface.
Add the peas and parsley, and allow to stand on stovetop for 5 minutes to cool and thicken up a bit.
Discard the bay leaf, ladle into bowls and serve with crusty bread.

I made this early today. It is the only recipe I have tried out of the one RR cookbook I have. Its actually very good.
I used just one onion and also added two cloves minced garlic to the veggies when they were cooking plus the garlic I put in the meatballs. I didnt use shredded carrot. I just chopped some fresh carrot I had from the garden. I left out the nutmeg. I used Parmesan cheese because that was all I had. I also added a couple tb. fresh parsley to the meatball mixture and I used ground turkey instead of chicken. I used homemade ricotta gnocchi I had in the freezer Mama taught me to make. I left out the peas and added a small baby zuchinni I chopped.
I finished it off with a couple tb fresh minced parsley. All in all very good soup. Just what the doctor ordered when your allergies have you feeling under the weather.
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 Posted By: chubbyalaskagriz 
Jul 20  # 2 of 18
Delish, janie! Thanks!
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 Posted By: jglass 
Jul 20  # 3 of 18
I wasnt to impressed with many recipes in her book but I thought Id share one I did try.
Jon tried it and he thought it was good to.
What is it in people that they crave a big ol bowl of garlic laced soup when they are under the weather lol.
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 Posted By: chubbyalaskagriz 
Jul 20  # 4 of 18
I like a lot of things about Rach- I ain't really got a single beef with her... tho there are some l'il things I notice that irk me a bit, too.

One is that almost everytime I check out her show it seems she's making one of her million versions of a burger...

...another is, she seems to make countless simmered/stewed dishes that all look alike to me in that orange oblong braising pan of her's... Not that I got a thing in the world against a good burger or a stew or a good braise... I just enjoy seeing more variety.
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 Posted By: jglass 
Jul 20  # 5 of 18
I think alot of her stuff is really starting to sound like repeats with just a few ingredients changed up. I have all of Paula Deen's books. I have two of Giada's and I gave the one I had away written by Ellie Krieger. I have Tyler's Ultimate and both of the Deen brother's books and thats about the extent of my FN book collection. I only have the one RR book. I think its called Just In Time.

Have you been watchin The Next Food Network Star? Jon and I have.
from what I read the FN is planning to add alot of new shows for the fall. I really like that new one called Secrets of a Restaurant Chef.
Everyday Italian is no longer in production. They are filming her new show now called Giada At Home ..I think.
I dont think any of her other shows are still in production..like Behind The Bash or Weekend Getaways.