Double Chicken Dumpling Stoup

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Every Day with Rachael Ray
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2 tablespoons extra-virgin olive oil (EVOO)

4 ribs celery from the heart, 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 (a couple of generous handfuls)

1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls

2 cloves garlic, finely chopped

Dash freshly grated nutmeg

1/1 pound package gnocchi

1 cup frozen peas

Flat-leaf parsley, finely chopped (a couple of generous handfuls)

Crusty bread, for dunking

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