Creamy Chicken & Dumpling Stoup

From Rachel Ray's Big Orange Book
3 leeks
4-5 small celery stalks
2 Tbsp EVOO
salt & pepper
1 bay leaf
4 cups chicken stock
2 cups heavy cream
1 pound chicken tenders, diced
2 (12 oz)packages fresh gnocchi
handful of fresh flat-leaf parsley, finely chopped
1 tsp sweet paprika
3 Tbsp dry sherry

Trim off the top 3-4 inches of the leeks, as well as the roots. Halve them lengthwise and cut them into 1/2 inch half moons. Fill a large bowl with cold water and add the leeks, separating the layers to release the grit. Wipe off your cutting board and drain the leeks in a collander, giving them one extra rinse. Dry on a clean kitchen towel. Thinly slice the celery. Heat the EVOO over medium heat in a soup pot or a Dutch oven. Add the leeks and celery to the pot and season with salt and pepper, add the bay leaf, and cook for 5-6 minutes to soften. Add the stock and raise the heat to bring to a boil. Stir in the cream and reduce the heat to a simmer. When the soup bubbles, add the chicken and gnocchi and cook for 5-6 minutes. The soup will become thick like a creamy stew. Adjust the salt and pepper and stir in the parsley, paprika, and sherry. Discard the bay leaf. Serve the stoup immediately.

Serves 4

**Notes from Nicole: I like to cook the chicken before it's added to the stoup. I have never used the sherry and it still turns out really good. I've not been able to find "sweet paprika" and have just used regular. I also have added chopped carrots to this and really like it. (Sorry for the numerous notes!) Enjoy!