Description
This hearty Winter Chicken Soup with Ricotta Dumplings combines tender chicken, autumn vegetables, and flavorful herbs in a comforting broth, topped with soft, pillowy ricotta dumplings. Perfect for chilly days, this soup is nourishing and rich with fresh baby kale and a touch of cream for added warmth and depth.
Ingredients
Soup
- 4 tablespoon unsalted butter
- 1 sweet onion, diced
- 2 carrots, peeled and chopped
- 1 cup chopped butternut squash
- 3 garlic cloves, minced
- Kosher salt and pepper, to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 1/2 cups chopped/shredded cooked chicken
- 6 cups chicken stock
- ⅓ cup cream
- 5 ounces baby kale (or a few big handfuls)
Ricotta Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup ricotta cheese
- 1 large egg, lightly beaten
- 1 to 2 tablespoons milk (if needed)
Instructions
- Sauté Vegetables: Heat the butter in a large pot over medium-low heat until melted. Add the diced onions, chopped carrots, butternut squash, and minced garlic along with a generous pinch of salt and pepper. Stir in the dried thyme and oregano. Cook, stirring frequently, until the vegetables are slightly softened, about 5 minutes.
- Add Chicken and Simmer Soup: Stir in the shredded cooked chicken. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 10 to 15 minutes until the butternut squash is tender.
- Prepare Dumpling Dough: While the soup simmers, combine the flour, baking powder, and salt in a bowl. In another bowl, whisk together the ricotta cheese and beaten egg until smooth. Add the ricotta mixture to the flour mixture and stir just until combined into a thick dough. If the dough is too stiff, add 1 tablespoon of milk and gently mix. Take care not to overmix to keep dumplings tender.
- Finish Soup Base: Remove the lid from the soup. Stir in the cream to enrich the broth. Add the baby kale and stir until wilted and well incorporated.
- Cook Dumplings: Using a spoon, drop spoonfuls of the dumpling dough into the simmering soup. Allow dumplings to cook gently for 10 to 12 minutes. Carefully flip each dumpling over with a spoon to ensure even cooking, then simmer for another 8 to 10 minutes until dumplings are cooked through and tender.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally topped with a dollop of ricotta cheese or stirring in extra ricotta for added creaminess.
Notes
- Use fresh ricotta for the best dumpling texture.
- If the dumpling dough is too dry, add a bit more milk, a teaspoon at a time.
- Leftover soup can be refrigerated and reheated gently; dumplings may absorb soup and thicken.
- Baby kale can be substituted with spinach or Swiss chard.
- For a richer soup, use homemade or high-quality chicken stock.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
