Cozy up this season with my absolute favorite Winter Chicken Soup with Ricotta Dumplings Recipe—a heartwarming bowl that’s bursting with tender chicken, sweet butternut squash, and the softest ricotta dumplings you’ll ever taste. It’s perfect for chilly days when you want something nourishing but also a little indulgent.
Why You’ll Love This Recipe
- Comforting and Hearty: This soup is a warm hug in a bowl—perfect for cold winter nights.
- Delicate Ricotta Dumplings: Light, fluffy, and tender dumplings that take the soup to a new level of deliciousness.
- Nutrient-Rich Ingredients: Butternut squash and kale add beautiful color plus vitamins to balance the rich flavors.
- Simple to Make: A straightforward recipe that’s impressive but doesn’t require hours in the kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key! Each component has an important role: sweet squash for a velvety base, tender chicken for protein, kale for a pop of green, and those ricotta dumplings? Pure magic that brings a luscious texture to the Winter Chicken Soup with Ricotta Dumplings Recipe.
- Unsalted butter: Adds richness and helps soften the veggies without overpowering their natural flavors.
- Sweet onion: Layers gentle sweetness and depth to build the flavor foundation.
- Carrots and butternut squash: They bring color, sweetness, and a creamy texture after simmering.
- Garlic cloves: For that aromatic punch that makes your kitchen smell irresistible.
- Dried thyme and oregano: Earthy herbs that complement the chicken and veggies perfectly.
- Cooked chicken: Tender, shredded chicken makes this soup hearty and satisfying.
- Chicken stock: The soul of the soup—rich, savory, and comforting.
- Cream: Just a splash elevates the broth to silky smooth perfection.
- Baby kale: Adds a fresh, slightly peppery bite and vibrant green hue.
- All-purpose flour, baking powder, kosher salt: Key dry ingredients for the dumpling dough’s structure and lift.
- Ricotta cheese: The star of the dumplings—light, moist, and tender.
- Large egg: Binds the dumpling dough together gently.
- Milk (optional): To adjust the dumpling dough’s consistency if needed.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Winter Chicken Soup with Ricotta Dumplings Recipe is how easily you can make it your own. Feel free to tweak flavors, switch ingredients, or cater to your dietary needs without losing any of its soul-warming charm.
- Vegetarian Version: Swap cooked chicken for hearty mushrooms or beans and use vegetable broth for a fulfilling veggie delight.
- Herb Variations: Try adding fresh rosemary or sage instead of thyme and oregano for an earthy twist.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to warm things up with a little heat.
- Dumpling Swap: Use gluten-free flour and adjust liquid accordingly to keep those ricotta dumplings soft and fluffy for gluten-intolerant friends.
How to Make Winter Chicken Soup with Ricotta Dumplings Recipe
Step 1: Sauté the Vegetables
Start by melting the butter over medium-low heat in a large pot. Toss in the diced onion, chopped carrots, butternut squash, and minced garlic, seasoning generously with salt, pepper, thyme, and oregano. Stir often to coax out their natural sweetness and soften them just right—about 5 minutes—a vital flavor-building step you won’t want to skip.
Step 2: Add Chicken and Stock
Next, stir in your shredded cooked chicken, ensuring it’s well-coated with those gorgeous aromas. Pour in the chicken stock and bring everything to a lively boil. Then reduce the heat to let it gently simmer, covered, for 10 to 15 minutes, inviting the squash to become tender and the flavors to meld beautifully.
Step 3: Prepare the Ricotta Dumplings
While the soup simmers, whisk together flour, baking powder, and salt. In a separate bowl, mix the ricotta cheese with a lightly beaten egg until silky smooth. Combine the wet and dry ingredients just until moistened—think a thick, soft dough. If it feels too stiff, add a splash of milk, but be gentle to avoid overmixing. These dumplings are the heart and soul of this recipe!
Step 4: Finish the Soup and Add Dumplings
Uncover your gently simmering soup and stir in the cream for that luscious finish, followed by handfuls of baby kale to add vibrant color and nutrition. Now, carefully drop spoonfuls of the ricotta dumpling dough into the soup. Keep the temperature at a gentle simmer and let the dumplings cook, turning halfway through, for a total of about 20 minutes until tender and pillowy.
Step 5: Season and Serve
Give the soup a final taste and add any extra salt or pepper to your liking. Serve it steaming hot—a dollop of ricotta on top is the cherry on this cozy masterpiece. Your Winter Chicken Soup with Ricotta Dumplings Recipe is now ready to warm you inside and out.
Pro Tips for Making Winter Chicken Soup with Ricotta Dumplings Recipe
- Use Good Quality Chicken Stock: Homemade or high-quality store-bought stock dramatically deepens flavor.
- Don’t Overmix Dumpling Dough: Overworking can make dumplings tough rather than light and tender.
- Simmer Gently: Keep the soup at a low simmer when cooking dumplings so they cook through without falling apart.
- Add Greens Last: Kale wilts quickly and should be added just before serving to keep its texture and bright color.
How to Serve Winter Chicken Soup with Ricotta Dumplings Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a fresh, herbaceous brightness that complements the creamy dumplings beautifully. A small dollop of ricotta on top can be a delightfully creamy extra touch. For a little zing, a squeeze of fresh lemon juice or a drizzle of good olive oil brightens the entire bowl.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic knots—something perfect for soaking up every last drop of that velvety broth. A light, crisp green salad balances the richness, or roasted root vegetables add an earthier complement for a full winter feast.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy, homey feel. For a special occasion, garnish each bowl with a small sprig of fresh herbs or edible flowers to add a touch of elegance. You could even swirl in a little pesto or saffron-infused oil right before serving for an unexpected flavor pop.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the dumplings will soak up some broth over time, so you might want to add a splash of stock or water when reheating to maintain perfect consistency.
Freezing
While the soup freezes well, the ricotta dumplings are best enjoyed fresh to preserve their delicate texture. If freezing the soup, consider adding fresh dumplings when reheating for the best experience.
Reheating
Gently warm the soup on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock or water if the soup feels too thick, and avoid high heat to keep the dumplings tender and intact.
FAQs
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Can I use leftover chicken or a rotisserie chicken for this soup?
Absolutely! Leftover chicken or rotisserie chicken works perfectly in this recipe, saving you time while adding great flavor and texture.
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What alternatives can I use if I don’t have ricotta cheese?
You can substitute cream cheese or cottage cheese blended smooth, but ricotta’s light, moist texture is ideal for fluffy dumplings.
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Can I make the dumplings gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes baking powder and adjust the dough’s moisture as needed to maintain consistency.
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How do I know when the dumplings are fully cooked?
The dumplings will become tender and springy to the touch after simmering for about 20 minutes total, flipping halfway through. Avoid lifting them too early to prevent breaking apart.
Final Thoughts
This Winter Chicken Soup with Ricotta Dumplings Recipe is more than just a meal—it’s a comforting experience to share with loved ones on chilly days. I can’t wait for you to make it your own and feel the warmth it brings to your home and heart.
PrintWinter Chicken Soup with Ricotta Dumplings Recipe
A comforting winter chicken soup featuring tender chunks of cooked chicken, hearty butternut squash, and baby kale in a flavorful broth enriched with cream. The highlight is fluffy ricotta dumplings that cook directly in the soup, adding a rich and creamy texture to every spoonful—perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup
- 4 tablespoons 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups chopped/shredded cooked chicken
- 6 cups chicken stock
- 1/3 cup cream
- 5 ounces baby kale (about a few big handfuls)
Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 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, carrots, butternut squash, and minced garlic, seasoning with a big pinch of salt and pepper. Stir in the dried thyme and oregano. Cook while stirring often until the vegetables soften slightly, about 5 minutes.
- Add Chicken and Simmer: Stir in the chopped or shredded cooked chicken, then pour in the chicken stock. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10 to 15 minutes, until the squash is tender.
- Prepare Dumplings: While the soup simmers, mix the flour, baking powder, and salt in a bowl. In a separate bowl, whisk together the ricotta cheese and beaten egg until smooth. Add the ricotta mixture to the flour mixture and gently mix until combined into a thick dough. If too thick, add 1 tablespoon of milk and mix cautiously without overworking.
- Add Cream and Kale: Uncover the soup, stir in the cream and baby kale. Let the kale wilt slightly in the hot broth.
- Cook Dumplings: Using a spoon, scoop spoonfuls of the dumpling dough into the simmering soup. Simmer for 10 to 12 minutes, then carefully flip the dumplings over with a spoon. Continue simmering for an additional 8 to 10 minutes until dumplings are cooked through and tender.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve with an optional dollop of ricotta cheese on top or stirred into the soup for extra creaminess.
Notes
- Use fresh ricotta for the best dumpling texture; if too dry, add milk carefully.
- Shredded leftover chicken works great for this soup, making it an excellent use of leftovers.
- You can substitute baby kale with spinach or Swiss chard if preferred.
- For a thicker soup base, reduce the chicken stock by simmering uncovered for additional time before adding the dumplings.
- Gently flipping the dumplings halfway through cooking ensures even cooking and a tender texture.
