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Winter Chicken Soup with Ricotta Dumplings

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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

Scale

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.

Find it online: https://savorysplash.com/winter-chicken-soup-with-ricotta-dumplings/