Chicken & Dumpling Soup

Ingredients:

• 4 tablespoons (1/2 stick) butter
• 1 large onion, diced
• 4 carrots, peeled and diced
• 3 stalk celery, diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon poultry seasoning
• 1 clove garlic, minced
• 1/4 cup white wine
• 4 tablespoons flour
• 6 cups chicken stock
• 1 (10-ounce) package frozen peas
• 1 package (about 1 pound) vacuum-packed gnocchi
• 1/4 cup flat leaf parsley, finely chopped

Directions:

1. In large Dutch oven or pot, heat butter over medium-high heat. Add onion, carrots and celery. Cook until vegetables are soft, about 10 minutes.
2. Add salt, pepper, poultry seasoning, garlic and wine. Cook for one minute.
3. Sprinkle flour over vegetables and cook for 1 to 2 minutes, or until flour cooks out.
4. Pour in chicken stock, bring to bubble and reduce heat. Simmer for 15 minutes.
5. Increase heat to medium. Add peas and gnocchi. Cook until the gnocchi floats to the top. Check for seasoning and add more salt and pepper if needed.
6. Add parsley right before serving. Ladle into bowls.