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white pot of chicken and dumplings sprinkled with parsley and some parmesan cheese.
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Chicken and Ricotta Dumpling Soup

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

Instructions

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.