DIA

The snowy peaks of Denver International Airport

All I have to do is leave the state by air and I am reminded how small and almost cozy the Salt Lake City airport really is.  DIA seems very sprawling and large but I don't know how it really compares to other airports.  Still, note to self: allow lots of time to catch a flight.

Terry made Rachel Ray's chicken and dumpling stoup and while I have made it, it was a long time ago.  As Rachel says, yummo!  I made it yesterday because foolishly, I did not ask to take the leftovers home with me.  (That probably would have turned out badly for the check-in luggage.)

Chicken Chicken Dumpling Stoup  Rachael Ray 2007

    2 tablespoons extra-virgin olive oil

    4 ribs celery, chopped

    2 onions, chopped

    4 carrots, shredded (1-1/2 cups)

    1 fresh bay leaf

    Salt and freshly ground pepper

    6 cups chicken broth

    1 pound ground chicken

    1 egg

    1/2 cup Italian bread crumbs

    ½  cup freshly grated Parmesan chees*

    2 cloves garlic, finely chopped

    ½ teaspoon nutmeg

    1 1-pound package  gnocchi

    1 cup frozen green beans

    1 tablespoon dried parsley

    Crusty bread, for dunking

 In a soup pot, heat the oil over medium-high heat.  Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

 Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes . Add the gnocchi to the stoup and simmer for 5 minutes.  Add green beans and parsley and cook for 2 minutes.  Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes.  Serve with bread.

* If you have to use the green can Parmesan, it will make denser meatballs.

This is the full recipe.  I made the entire meatball part of the recipe and froze half of them, then made only half of the rest of the recipe.  Half of  this recipe still makes 4 generous servings especially if you serve it with bread.