As winter settles in, there’s nothing quite like a warm, hearty soup to cozy up with—and this Winter Chicken Soup with Ricotta Dumplings is perfect for the season! It’s packed with tender vegetables, shredded chicken, and flavorful herbs, and the soft ricotta dumplings add a unique touch. Each spoonful is a comforting mix of nourishing ingredients and delicious flavors, making it ideal for chilly evenings or a cozy family dinner.
Why You’ll Love This Winter Chicken Soup with Ricotta Dumplings
- Nourishing & Filling: Loaded with vegetables, protein, and fluffy ricotta dumplings, this soup is as satisfying as it is delicious.
- Hearty but Light: The broth-based soup keeps it light, while the dumplings add just the right amount of heartiness.
- A New Take on Chicken Soup: Ricotta dumplings bring a twist to the classic chicken soup, offering a creamy, slightly cheesy flavor in each bite.
- Easy to Prepare: Simple ingredients and an easy process make this soup perfect for any skill level!
Ingredients for Winter Chicken Soup with Ricotta Dumplings
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1/2 cup butternut squash, diced
- 6 cups chicken broth (1.4 liters)
- 2 cups cooked, shredded chicken (about 300g)
- 1 cup fresh spinach or kale leaves
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
For the Ricotta Dumplings
- 1 cup ricotta cheese (250g)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Fresh black pepper, to taste
Necessary Tools for This Recipe
- Large pot for simmering the soup
- Wooden spoon for stirring
- Medium mixing bowl for the dumpling dough
- Teaspoon for scooping dumplings
- Ladle for serving
Possible Ingredient Additions and Substitutions
- Root Vegetables: Swap in parsnips or sweet potatoes for the carrots or squash.
- Herbs: Fresh rosemary and thyme can be used instead of dried—just double the amount for a burst of flavor.
- Ricotta Substitute: Cottage cheese can work in place of ricotta; just blend it slightly for a smoother texture.
- Vegetable Broth: If you’d like a vegetarian version, substitute the chicken broth and chicken with vegetable broth and add extra vegetables like mushrooms or chickpeas.
How to Make Winter Chicken Soup with Ricotta Dumplings
1. Prepare the Soup Base
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and butternut squash. Sauté for 5–7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
2. Simmer the Soup
Pour in the chicken broth and add the dried thyme and rosemary. Stir well, then bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the vegetables to become tender.
3. Add the Chicken and Spinach
Once the vegetables are soft, stir in the shredded chicken and spinach (or kale). Let the soup simmer for another 5 minutes, allowing the greens to wilt and the flavors to meld. Season with salt and black pepper to taste.
4. Make the Ricotta Dumplings
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, flour, salt, and a bit of black pepper. Mix until a soft, slightly sticky dough forms. If it’s too sticky, add a bit more flour until it holds together.
5. Cook the Dumplings
Using a teaspoon, scoop small portions of the ricotta mixture and gently drop them into the simmering soup. The dumplings will float to the surface as they cook, usually in about 5–7 minutes.
6. Serve and Enjoy!
Ladle the soup and dumplings into bowls, sprinkle with extra black pepper if desired, and serve warm.
Serving Suggestions
This soup is lovely on its own, but here are a few ways to make it even more satisfying:
- Crusty Bread: Serve with fresh, crusty bread for dipping.
- Herb Garnish: Top with fresh parsley or chives for color and flavor.
- Extra Parmesan: Add a sprinkle of grated Parmesan on top for more cheesy goodness.
Tips for Making the Best Ricotta Dumplings
- Don’t Overmix: Mix the dumpling dough just until combined; overmixing can make the dumplings tough.
- Use Fresh Ricotta: Fresh ricotta provides a softer, creamier texture.
- Watch the Simmer: Keep the soup at a gentle simmer when adding the dumplings to avoid breaking them apart.
Storing and Reheating
If you have leftovers, store the soup and dumplings in an airtight container in the fridge for up to 3 days. When reheating, warm the soup on the stove over low heat to avoid overcooking the dumplings.
Frequently Asked Questions (FAQ)
Can I make the dumplings gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free flour blend.
Can I freeze this soup?
The soup base can be frozen, but it’s best to make fresh dumplings when serving, as they may become too soft after freezing.
What if I don’t have ricotta?
Try using cottage cheese as a substitute. Blend it slightly for a smoother consistency similar to ricotta.
Wrap-Up
This Winter Chicken Soup with Ricotta Dumplings is everything you want in a winter meal: comforting, flavorful, and full of texture. From the tender veggies and juicy chicken to the creamy, cheesy dumplings, it’s a bowl of pure comfort that’ll keep you warm all season long.
If you’re ready for more cozy winter recipes, explore our collection of hearty soups and stews. And when you make this recipe, don’t forget to tag us with your creations! We’d love to see how your soup turns out.
Nutritional Information (approximate, per serving)
- Calories: 350
- Total Fat: 18g
- Carbohydrates: 20g
- Protein: 25g
Enjoy every warm, comforting spoonful!
PrintWinter Chicken Soup with Ricotta Dumplings
As winter settles in, there’s nothing quite like a warm, hearty soup to cozy up with—and this Winter Chicken Soup with Ricotta Dumplings is perfect for the season! It’s packed with tender vegetables, shredded chicken, and flavorful herbs, and the soft ricotta dumplings add a unique touch. Each spoonful is a comforting mix of nourishing ingredients and delicious flavors, making it ideal for chilly evenings or a cozy family dinner.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1/2 cup butternut squash, diced
- 6 cups chicken broth (1.4 liters)
- 2 cups cooked, shredded chicken (about 300g)
- 1 cup fresh spinach or kale leaves
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
For the Ricotta Dumplings
- 1 cup ricotta cheese (250g)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Fresh black pepper, to taste
Instructions
1. Prepare the Soup Base
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and butternut squash. Sauté for 5–7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
2. Simmer the Soup
Pour in the chicken broth and add the dried thyme and rosemary. Stir well, then bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the vegetables to become tender.
3. Add the Chicken and Spinach
Once the vegetables are soft, stir in the shredded chicken and spinach (or kale). Let the soup simmer for another 5 minutes, allowing the greens to wilt and the flavors to meld. Season with salt and black pepper to taste.
4. Make the Ricotta Dumplings
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, flour, salt, and a bit of black pepper. Mix until a soft, slightly sticky dough forms. If it’s too sticky, add a bit more flour until it holds together.
5. Cook the Dumplings
Using a teaspoon, scoop small portions of the ricotta mixture and gently drop them into the simmering soup. The dumplings will float to the surface as they cook, usually in about 5–7 minutes.
6. Serve and Enjoy!
Ladle the soup and dumplings into bowls, sprinkle with extra black pepper if desired, and serve warm.
