Chicken and Ricotta Dumpling Soup

What could be better than a cozy chicken soup? How ’bout a cozy chicken soup with ricotta dumplings? Rich, veggie-laden chicken broth is blessed with fluffy light cheesy ricotta dumplings. Meet the ultimate chicken and dumpling soup!

white pot of chicken and dumplings sprinkled with parsley and some parmesan cheese.

Growing up in SoCal, we went to Marie Callender’s. It was one of my favorite restaurants because of their Fettuccine with Butter and Cream Sauce. If I didn’t order that, I ordered their famous Chicken Pot Pie. In case you couldn’t tell….I pretty much love everything related to bread, pasta..oh —and cheese. This Chicken and Ricotta Dumpling Soup blends all those things together into one big ole comfort food recipe.

Settle in, my bread and cheese loving friend.

Why You’ll Love This Recipe

gray bowl of chicken and dumplings with a blue trimmed napkin on a white plate.

I already mentioned the whole bread and cheese reason but in case they’re not enough…here are some more:

  • Fresh cozy comfort. This is comfort in a bowl. Take a batch to a friend. Make it for the best Sunday supper or for The Big Game (you know what that is, right?)
  • Easy to make ahead. Mix the uber easy dumpling recipe up in the morning to use later in the day. And make the broth, freeze it and thaw for dinner. Using a rotisserie chicken, you can have a warming soup on the table on a Wednesday in 30 minutes!
  • Something different. Sometimes “something different” is enough, right?

Yes!!

Ingredients You’ll Need

There are several ways you can make this soup. I’m giving you the 100% homemade version that’s still super easy and the 75% homemade version that is just as good!

blue scalloped plate with cooked chicken breasts surrounded by carrots, celery, onion, flour and broth on on a round wooden board.
  • Chicken. This is where the 75% or 100% choice comes in.
    • You cook the chicken using my 100% Foolproof Chicken Breast recipe and reserve the broth to add to the soup
    • You use a store-bought rotisserie chicken for the 75% version. You’ll lose a little on flavor but you’ll save 20 minutes in time.
  • Veggies and Herbs. Carrots, celery, onions, thyme.
  • Dumpling Ingredients. A super creamy ricotta (see below), parmesan (because two cheeses always are better than one), a tich of flour, along with some fresh parsley.

What is ricotta con latte?

These easy soup dumplings aren’t a traditional bread dumpling in that their primary ingredient is ricotta. We are using an extra rich ricotta called ricotta con latte which essentially means “ricotta with milk”. A more crumbly ricotta typically just has whey in it and it’s the variety with milk that helps create a creamy smooth texture.

If you can’t find it near you, don’t worry! Use what you have and can find but if you can..by all means, pick it up!

How to Make the Chicken and Dumpling Soup

Alright – there are three layers to this soup:

  • Broth
  • Chicken
  • Dumplings

Making the broth base

three side by side shots of sauteing carrots, celery and onion into a roux and adding broth.
  1. Saute the chopped celery, carrots and onion in some butter with some salt until softened, about 5 minutes or so. Add the garlic and fresh thyme for about 30 seconds until you can smell it.
  2. Add some flour to make a roux and cook for about 2 minutes to cook off the flour taste.
  3. Pour in the broth along with the broth base and stir until incorporated. Cook for 15 minutes until slightly thickened and add apple cider vinegar.

The Chicken

Here is where you can have some flexibility. You can cook the chicken using my Foolproof Chicken method or you can debone a rotisserie chicken. Your call!

Either way, shred the cooked chicken and stir into the soup.



Broth Flavor Booster

Add the extra liquid created from using my Foolproof Chicken Method to the stockpot to zhush up the flavor!

-Josie + Nina


Make the Dumplings

two shots of a white bowl on a round board with egg and ricotta being mixed in.
a white bowl of flour, parsley ricotta and egg being mixed and another shot of a broth soup cooking dumplings.

Now for the really fun and easy part! How to make ricotta dumplings!

Get yourself a medium sized mixing bowl and add:

  1. With a whisk, beat the egg.
  2. Whisk in the ricotta and parmesan cheese until creamy
  3. Add the flour, baking powder, and parsley and stir with a wooden spoon until the dough comes together.
  4. Drop the dumplings into the simmering stock and cover. Cook for 10 minutes or so!

See? Easy!


The dough will be very thick and pretty dry…it’s all good!

-josie + nina

This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!

Variations

overhead view of a pot of dumpling soup with parmesan, parsley and a spoon on a brown background.

One of my favorite things about recipes like this is they are “from the fridge” or pantry recipes. Go for it! Clean out that fridge and pantry and feel free to add:

  • Spinach and ricotta dumplings. Add a little chopped spinach to the ricotta mix (you can even forego the parsley if you want).
  • Sausage. Some cooked ground Italian sausage can be added to the soup if you have some taking up space in the freezer.
  • Creamy chicken and dumplings. A little half-and-half takes this chicken dumpling soup recipe from dreamy to creamy.

Helpful Tips

stacked white bowls with a ladle of dumpling soup being served in the bowl and some parmesan.

Whatever you do, don’t adjust the ratio of flour to baking powder. Trust me – I actually misread my own recipe by using too much baking powder 🤷🏻‍♀️ and my dumplings weren’t fluffy and wouldn’t cook properly. Shining moment for this food blogger!

Equipment

You’ll need a minimum of a wide 6 quart dutch oven or stock pot with a lid so that the dumplings have enough room to cook. My favorite is anything that is heavy duty stainless steel or enameled cast iron is great!

Serving & Storage

  • Serve. Make a meal of it with a fresh green salad like Italian Arugula.
  • Store in a sealed container for up to 5 days.

Make ahead

The broth/base can be made up to 1 day ahead and then the dumplings cooked in it the day you plan to serve.

Make the dumplings ahead and par-freeze on parchment lined baking sheet for 1 hour. Then move to a ziploc bag and freeze for up to 2 months. Cook the dumplings from frozen in the broth per the recipe. They might need a couple of extra minutes to cook.

Reheating

Reheat on the stove in a saucepan until warmed through. You can also heat covered in a bowl/container in the microwave as well.

Allow to defrost before heating.

Freezing

Freeze any leftovers in a freezer safe bag or container for up to 3 months.

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!


white pot of chicken and dumplings sprinkled with parsley and some parmesan cheese.
4.91 from 11 votes

Chicken and Ricotta Dumpling Soup

What could be better than a cozy chicken soup for winter? How 'bout a cozy chicken soup with ricotta dumplings? Rich, veggie-laden chicken broth is blessed with fluffy light cheesy ricotta dumplings. Meet the ultimate chicken and dumpling soup!
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Servings 8

Equipment

Ingredients
 

For the Dumplings

Instructions

For the Soup Base

  • In a 6-8 quart stockpot over medium heat, melt butter and add onions, carrots,and celery, salt and pepper. Saute for about 5 minutes until the vegetables are translucent. Add the garlic and thyme followed by the flour. Stir for 2 minutes to cook out the flour.
    4 Tablespoon butter, ½ onion, 2 stalks celery, 10 – 15 baby carrots, ½ teaspoon kosher salt, 3 cloves garlic, 2 teaspoons fresh thyme, ¼ teaspoon pepper, 2 Tablespoons flour
  • Pour in the chicken stock and using a whisk stir in the chicken base. Stir with a wooden spoon until the base is mixed in and there aren't any lumps. Lower the heat and simmer for 15 minutes until thickened.
    2 quart chicken stock, 2 Tablespoons chicken soup base
  • Taste the broth for seasoning. Adjust to your taste.

For the Dumplings

  • In a medium mixing bowl, beat the egg. Add in the ricotta and parmesan cheese. Whisk until smooth.
    1 cup ricotta con latte, 1 large egg, 1 ¼ cup grated fresh parmesan cheese
  • Add in the flour, baking powder, salt and parsley and mix until combined.
    1 cup flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, 2 teaspoons fresh parsley
  • The dough will be thick. Don't worry!
  • Using a large spoon, form a large, round of dumpling dough and release into the broth. Repeat until all the dough is used. You should get approximately 12-14 dumplings.
  • Cover the soup with a tight fitting lid and simmer over low heat for 10-15 minutes until the dumplings are cooked through. Stir in the apple cider vinegar.
    2 Tablespoons apple cider vinegar
  • Ladle the soup and approximately 2 dumplings into each bowl. Serve with extra grated parmesan cheese.
    fresh grated parmesan

Notes

SERVING + STORAGE
  • Serve. Make a meal of it with a fresh green salad like Italian Arugula.
  • Store in a sealed container for up to 5 days.
Make ahead
The broth/base can be made up to 1 day ahead and then the dumplings cooked in it the day you plan to serve.
Make the dumplings ahead and par-freeze on parchment lined baking sheet for 1 hour. Then move to a ziploc bag and freeze for up to 2 months. Cook the dumplings from frozen in the broth per the recipe. They might need a couple of extra minutes to cook.
Reheating
Reheat on the stove in a saucepan until warmed through. You can also heat covered in a bowl/container in the microwave as well.
Allow to defrost before heating.
Freezing
Freeze any leftovers in a freezer safe bag or container for up to 3 months.
Course: Soup
Cuisine: Italian, Mediterranean
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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14 Comments

  1. Delicious!! I had leftover chicken from two separate dinners and added heavy cream instead of half and half, and the dumplings were such a nice addition–an upgrade for chicken soup.5 stars

    1. Thanks so much Eileen for taking the time to share and great idea for using the cream. There’s always use for improvising and using what we have. I love the dumplings too…and the soup makes great leftovers 😊

  2. Soooo delicious. I made my dumplings half-size (fear of too doughy if larger), and they were perfect after 12 minutes in the broth.
    Will make many more times. ❤️5 stars

  3. Hi, will make this today because I like your recipe and think this will comfort, feeling flu-ish 🙁 Read it a couple of times, didn’t see when you added the chicken and Apple cider vinegar??

    Also, do the dumplings give off extra flower? Since there is already flower cooked in the broth? Don’t want it to become too heavy…4 stars

    1. HI Nilima! Thank you for your question and good catch as I missed the step where you need to add the vinegar (right at the end). All fixed! Regarding the flour…it’s a dense but light dumpling that doesn’t put off any flour because the soup base is hot they puff up and cook rather quickly. I hope you enjoy it! 😊

    1. Hey there Heidi! Great question…you can add stir in some half and half (1/2 cup or so) during the last five minutes or so of simmering. And cook the sausage up separately in a skillet and add when you add the chicken. Hope that helps!

  4. AHHHHH-MAZING! I used what I had..roasted chicken thighs, deglazed the pan w. the broth so I didn’t lose the fond. DELISH! The ricotta dumplings are so easy to make, and elevate this dish! This is so good Lori!! I appreciate the convenience of making the “broth” ahead of time, and then reheat to steam the dumplings right before serving.5 stars