Recipe adapted from one published on the Rachael Ray Show, November 13, 2006. I changed some of the ingredients to reduce the sodium, and I also reduced the amount of liquid used. I think the 1/2 cup of cheese is a small amount when divided among 4 servings, but feel free to use less if you are concerned about the phosphorus.
If potassium is a concern, then substitute spaetzle for the potato gnocchi. You can find it usually with the other dried pastas in your market. Some stores may also have a frozen version. Plan on a longer cooking time if you add the dried spaetzle as directed in the recipe. For a shorter cooking time, start the spaetzle in a pot of boiling water as you are preparing the rest of the stoup. Drain and add the partially cooked spaetzle as you normally would.
2 tablespoons extra-virgin olive oil
4 ribs celery from the heart, chopped
2 medium onions, chopped
1 1/2 cups store-bought shredded carrots (3 generous handfuls)
1 fresh bay leaf
Freshly ground black pepper
1 quart chicken stock
1 lb. ground chicken
2 cloves garlic, finely chopped
Freshly grated nutmeg
1 egg
1/2 cup fresh bread crumbs or crushed low-sodium saltines
1/2 cup grated Parmigiano Reggiano cheese
1 package gnocchi (available in market refrigerated aisle with fresh pastas)
1 cup frozen peas
Handful of flat-leaf parsley, finely chopped
Crusty bread
Heat a soup pot over medium to medium-high heat with olive oil. Add celery, onions, carrots and bay leaf, season with pepper and cook 5 minutes. Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with pepper. Add garlic, nutmeg, egg, bread crumbs and cheese. Combine the chicken mixture with your hands, then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes. Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread. Serves 4.
Recipe adapted from one published on the Rachael Ray Show, November 13, 2006. I changed some of the ingredients to reduce the sodium, and I also reduced the amount of liquid used. I think the 1/2 cup of cheese is a small amount when divided among 4 servings, but feel free to use less if you are concerned about the phosphorus.
If potassium is a concern, then substitute spaetzle for the potato gnocchi. You can find it usually with the other dried pastas in your market. Some stores may also have a frozen version. Plan on a longer cooking time if you add the dried spaetzle as directed in the recipe. For a shorter cooking time, start the spaetzle in a pot of boiling water as you are preparing the rest of the stoup. Drain and add the partially cooked spaetzle as you normally would.
2 tablespoons extra-virgin olive oil
4 ribs celery from the heart, chopped
2 medium onions, chopped
1 1/2 cups store-bought shredded carrots (3 generous handfuls)
1 fresh bay leaf
Freshly ground black pepper
1 quart chicken stock
1 lb. ground chicken
2 cloves garlic, finely chopped
Freshly grated nutmeg
1 egg
1/2 cup fresh bread crumbs or crushed low-sodium saltines
1/2 cup grated Parmigiano Reggiano cheese
1 package gnocchi (available in market refrigerated aisle with fresh pastas)
1 cup frozen peas
Handful of flat-leaf parsley, finely chopped
Crusty bread
Heat a soup pot over medium to medium-high heat with olive oil. Add celery, onions, carrots and bay leaf, season with pepper and cook 5 minutes. Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with pepper. Add garlic, nutmeg, egg, bread crumbs and cheese. Combine the chicken mixture with your hands, then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes. Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread. Serves 4.