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

Chicken and Ricotta Dumpling Soup

Course Soup
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8



  • 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
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme chopped
  • ¼ teaspoon pepper
  • 2 Tablespoons flour all purpose
  • 2 quart chicken stock
  • 2 Tablespoons chicken soup base like Better Than Bouillon
  • 2 Tablespoons apple cider vinegar

For the Dumplings

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup ricotta con latte
  • 1 large egg
  • 2 teaspoons fresh parsley minced
  • 1 ¼ cup grated fresh parmesan cheese
  • fresh grated parmesan for serving


For the Soup Base

  • In a 6-8 quart stockpot over medium heat, melt butter and add onions, carrots,and celery and salt. 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.
  • 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.
  • 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.
  • Add in the flour, baking powder, salt and parsley and mix until combined.
  • 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.
  • Ladle the soup and approximately 2 dumplings into each bowl. Serve with extra grated parmesan cheese.