ITALIAN CHICKEN AND DUMPLINGS SOUP
Water, 8 cups
Chicken breast, boneless and skinless, 2 frozen
Soup base, chicken flavored, 2 TBSP
Onions, raw, 1 cup chopped (about 1 small)
Celery, raw, 1 cup diced (about 2 stalks)
Peas, frozen, 1 cup
Potato gnocchi, one 17.6 ounce package (3 cups)
Cream of chicken soup, 1 can
Cream of mushroom soup, 1 can
Cracked black pepper, 1 TBSP
Put water, soup base, frozen chicken breasts, onions and celery into a large pot. Bring to a boil. Cover pot and simmer over low heat for 30 minutes.
Remove chicken breasts and dice into small pieces. Return to pot. Add frozen peas. Return to a boil; add gnocchi and continue to cook over a medium high heat until the gnocchi is fully cooked, about 12 minutes. (Gnocchi will be done will they float to the top of the soup.)
Mix in cream of chicken and mushroom soups; simmer over a low heat until thickened or about 15 minutes.
Makes 13- 1 cup servings.
Number of Servings: 13