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Winter Chicken Soup with Ricotta Dumplings Recipe

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4.8 from 91 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. Add Cream and Kale: Uncover the soup, stir in the cream and baby kale. Let the kale wilt slightly in the hot broth.
  5. 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.
  6. 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.

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