• 2 tablespoons extra virgin olive oil (EVOO)
• 3 leeks, white and tender green parts split lengthwise and thinly sliced crosswise
• 5 ribs celery from the heart with leafy tops, thinly sliced
• 1 bay leaf
• Salt and pepper
• One container (32 ounce), (4 cups) chicken broth
• 2 cups heavy cream
• 1 pound chicken tenders, cut into small chunks
• 2 packages fresh gnocchi (about 24 ounces)
• 1/3 cup chopped flat leaf parsley
• 3 tablespoons dry sherry (optional)
• 1 teaspoon sweet smoked paprika

In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.

Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf. Stir in the parsley, sherry, if using, and paprika; serve hot.

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