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.
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30 minute make ahead dinner
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I already mentioned the whole bread and cheese reason but I especially love the fact that I can make this recipe ahead in parts.
First, I mix the uber easy dumpling recipe up in the morning. Then, I make the broth, and refrigerate it until later in the day. With those components taken care of, all I have to do is to chop up some already cooked juicy chicken breasts and I can have a warming soup on a weeknight in 30 minutes!
What’s in the dumplings
There are several ways you can make this soup. In the recipe card, I give all the options: the 100% homemade version that’s still super easy and the 75% homemade version that is just as good!
These easy soup dumplings aren’t a traditional bread dumpling in that their primary ingredient is ricotta. I have found that using an extra rich ricotta called ricotta con latte (essentially “ricotta with milk”) is ideal. 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
RECIPE NOTE: I use 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!
Make the broth base
- 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.
- Add some flour to make a roux and cook for about 2 minutes to cook off the flour taste.
- 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.
Broth Flavor Booster
Add the extra liquid created from using my Foolproof Chicken Method to zhush up the flavor!
-Josie + Nina
Make the Dumplings
To a medium sized mixing bowl, add:
- With a whisk, beat the egg.
- Whisk in the ricotta and parmesan cheese until creamy
- Add the flour, baking powder, and parsley and stir with a wooden spoon until the dough comes together.
- Drop the dumplings into the simmering stock and cover. Cook for 10 minutes or so!
-josie + nina
Helpful Tips
Don’t worry if the dough is be very thick and pretty dry…it’s all good! It will come together.
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!
Variations
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.
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Chicken and Ricotta Dumpling Soup
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Equipment
Ingredients
- 4 chicken breast halves, cooked and shredded, using Foolproof Chicken method ; alternatively, shred a rotisserie chicken
- 4 Tablespoon butter
- ½ onion, chopped, about 1 cup
- 2 stalks celery, diced, about 1 cup
- 10 – 15 baby carrots , diced; or 2 large, peeled and diced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- 2 Tablespoons flour, all purpose
- 2 quart chicken stock
- 2 Tablespoons chicken soup base, like Better Than Bouillon
For the Dumplings
- 1 cup ricotta con latte
- 1 large egg
- 1 ¼ cup grated fresh parmesan cheese
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons fresh parsley, minced
- 2 Tablespoons apple cider vinegar, for finishing
- fresh grated parmesan, for serving
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
- Serve. Make a meal of it with a fresh green salad like Italian Arugula.
- Store in a sealed container for up to 5 days.
Looks delicious! Do you think I could sub cottage cheese for the ricotta in the dumplings for extra protein? Maybe if it’s blended and not too curd-y?
Hi Cameron! So sorry this took me a minute to reply…was on a road trip. I haven’t tried cottage cheese in place of ricotta but would use small curd instead if I tried it. I don’t suggest blending it as it will make the batter thinner and the dumplings less “fluffy”. I excited to hear how it works out for you!
I’m intrigued by this recipe but I wonder if you could recommend alternatives to the carrot and celery. Would onion, garlic, and red bell pepper work do you think? I’d love to hear your thoughts.
Hi Abigail! It’s pretty much a classic chicken soup broth base. Onions and garlic are already in the recipe – red bell pepper has a distinct flavor and while I’d see it fitting in better in a vegetable soup instead of with the ricotta dumplings (more delicate in flavor), I’m all for experimenting and trying things. Give it a go and let me know what you think!
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.
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 😊
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. ❤️
One of my all time favs too! And such a good recipe to take to a friend. Thanks Sheila!
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…
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! 😊
Such a cozy and easy weeknight meal especially during Chicago winters!
So good! One of our faves for sure and so good to make and freeze too!♥️
If I want to aff half and half when would I do so? Also when do you add the chicken and sausage?
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!
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.
Martha! You made my day! So glad that you loved it…I think I could eat those dumplings weekly! And glad that making the broth ahead worked for you 🤗