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!
Servings 8
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.
- Add in the cooked chicken breast.4 chicken breast halves
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.
