| 3 | tbsp | butter |
| 2 | unit | carrots, peeled and chopped into ½-inch pieces |
| 1 | unit | leek, thinly sliced |
| 2 | unit | celery, sliced |
| 3 | clove | garlic |
| 1.5 | tsp | rosemary |
| 1 | tsp | thyme |
| 1 | taste | salt |
| 1 | taste | black pepper |
| 3.5 | cup | chicken stock |
| 1.5 | cup | vegetable stock |
| 1 | cup | heavy cream |
| 0.81 | lb | gnocchi |
| 1 | oz | gluten free pasta |
| 0.5 | unit | rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces |
| 0.6 | lb | tofu |
*Use approx 1/3-1/4 of ingredients for vegetarians and the rest for meat eaters
Step 1
In a 2 large pots (one for vegetarians and one for non-vegetarians) and one baby pot (for Katie's bozo soup), melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and honestly any other seasoning you feel like. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
Step 2
Gradually stir in the stock (veg or chicken) and cream, and bring to a boil over high heat.
Step 3
Once the mixture boils, stir in the gnocchi (or gluten free pasta for Katie), reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken/tofu in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.
https://cooking.nytimes.com/recipes/1020756-quick-chicken-and-dumplings?action=click&;module=Collection%20Page%20Recipe%20Card®ion=Fall%20Recipes%20For%20Your%20Cooking%20Bucket%20List&pgType=collection&rank=118