Cream of Chicken Soup with Gnocchi Dumplings

What a quick and easy alternative it is to use the frozen gnocchi in here rather than scratch-making the dumplings yourself.  Sometimes it's just nice for things to be a little bit easier at dinner time.  And honestly, I am not even sure which one I like better than the other.  I love the simplicity and the great flavor of the gnocchi.  They are kind of like soft little cheesy pillows with enough flavor and texture to stand out on their own, but to also enhance and blend right in with the soup as if it was the traditional way of making it all along.  And let's not let the easiness of using them verse making dumplings be unnoticed either.  All you have to do is open the bag and add them right on in.  Can't get much quicker than that.

1-2 T. of extra virgin olive oil
sea salt and fresh cracked pepper
1 1/2 lbs. of boneless skinless chicken stir fry meat
3 stalks of celery (sliced)
1 medium sweet Vidalia onion (chopped)
2 small cloves of garlic (minced)
1 bay leaf
4 1/2 cups of chicken stock
2 cups of heavy whipping cream
1 T. of dried parsley flakes
1 tsp. paprika
1/2 tsp. of dried crushed basil
32 oz. of frozen gnocchi


-Heat your e.v.o. in a large stockpot over high heat and add in the chicken along with some salt and pepper.  Saute for about 6-7 minutes then add in the celery, onion, garlic and a little bit more salt and pepper.  Saute until the chicken and the veggies are all cooked and softened, but don't brown (you want the chicken to be soft and not tough).   Pour in the chicken stock and add in the bay leaf.  Once you reach a good strong boil, add in the cream, parsley, paprika and the basil; return to a boil.  Add in your frozen gnocchi and simmer for 5 minutes.  Remove the bay leaf and discard it.  Serves 6.  Enjoy!