Finally!

It looks like that nasty flu bug has finally decided to shove off. I'm still pretty exhausted (not eating for two days will do that to you, I suppose), but I'm going back to work to tackle the huge to-do list I have. I'm almost sad that I only have a three-day work week in which to try to do everything...but then I remember it's Friday in two days and somehow that makes me feel better ;)

Matt made this dish last week or the week before, and I think I might make it again tonight. Nothing is as comforting as a chicken soup when you've been ill, right?

Creamy Chicken and Dumpling Soup

Ingredients:
- 2 leeks
- 2 small celery stalks
- extra virgin olive oil
- salt and pepper
- a bay leaf
- 2 cups chicken stock
- 1 cup heavy cream
- 1/2 pound chicken breast, diced
- 1 12-ounce package gnocchi
- 1 tsp paprika
- 3 tbsp dry sherry
- fresh parsley, chopped (optional)

I love leeks, but I hate prepping them. They always have dirt and sand inside, so you have to soak them really well. For this recipe, chop off the roots and the top 3 or 4 inches of the leaf. Cut in half lengthwise and then cut into 1/2 inch half-moon shapes. Fill a large bowl with cold water and drop the leeks in, swirling around to release all that dirt. Drain in a colander and dry off a bit with paper towels. (If you're using the same cutting board for other veggies, wipe it off well to remove any dirt!)

Thinly slice the celery. Heat about a tablespoon of the olive oil in a large stock pot over medium heat and add the leeks, celery, bay leaf and a dash of salt and pepper, cooking for about 5 or 6 minutes. Add the stock and raise the heat to bring it to a boil. Stir in the cream, reducing the heat to keep the soup simmering. Add the chicken and gnocchi and cook for another 5 or 6 minutes (note that the chicken should be diced pretty small so it cooks through).

The soup will get pretty thick, almost stew-like. Season again with salt and pepper, if needed, and stir in the paprika, sherry and parsley if using. Toss the bay leaf and serve! We ate ours in bread bowls from Panera. Soooo delicious.

A word on gnocchi: You're supposed to use the refrigerated fresh kind, but we used the dry kind found in a box in the pasta aisle. It's just as good as fresh, but the soup does NOT reheat well at all, partially because of the gnocchi. This recipe is enough for two though, so leftovers shouldn't be a problem!