Winter Chicken Soup with Ricotta Dumplings
This cozy winter chicken soup is loaded with hearty squash, sweet carrot, and kale, finished with fluffy ricotta dumplings — pure comfort in every spoonful.
Equipment
- 1 Mixing bowl For dumpling dough
- 1 Large pot For cooking soup
Ingredients
Soup & Dumplings
- 4 tablespoon unsalted butter
- 1 sweet onion diced
- 2 carrots peeled and chopped
- 1 cup butternut squash chopped
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- to taste kosher salt and pepper
- 1 ½ cups cooked chicken chopped or shredded
- 6 cups chicken stock
- ⅓ cup cream
- 5 ounces baby kale or a few big handfuls
- 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
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and squash. Cook 5-7 minutes until softened.
- Stir in garlic, thyme, oregano, salt, and pepper. Cook 1-2 minutes until fragrant.
- Pour in the chicken stock. Bring to boil then reduce to simmer. Cook 15 minutes until vegetables are fork-tender.
- Add cooked chicken and simmer for 5 more minutes.
- In a bowl, combine flour, baking powder, salt. Mix ricotta, egg, and milk in another bowl. Stir together to form dough.
- Drop spoonfuls of dough into soup. Simmer 5-7 minutes until dumplings float and are fluffy.
- Add kale and let wilt for 2 minutes. Stir in cream. Season to taste and serve hot.
Notes
Store leftovers in the fridge for 3-4 days. Freeze broth separately from dumplings for best texture when reheating.