Winter Chicken Soup with Ricotta Dumplings
Let Me Tell You About This Soup (and Why My Kitchen Smells Like Home)
Okay, honestly? Winter chicken soup with ricotta dumplings is the dish I make every time someone sneezes near me in December—or on those days when the sky looks like someone’s draped a wet wool blanket over the whole neighborhood. I remember my mum used to hum badly (sorry, Mum!) while stirring chicken soup every Sunday. Funny how all my best kitchen memories include steam, a big spoon, and a bit of chaos.
Oh! And the ricotta dumplings. The first time I swapped in ricotta instead of the usual heavy bread balls? I felt like a bit of a genius. My son claims the dumplings are the best part, so now I always double that bit when he’s home from uni (and, fine, I sneak a couple right from the pot when no one’s watching).
Why I Keep Coming Back to This Recipe
I make this when everyone starts texting “I’m cold!” or wants something that feels like a hug for dinner. My family absolutely devours this (even the fussy one who insists he hates carrots, go figure, he always asks for seconds). Plus, if I’ve had one of those days—burnt toast, missing socks—chopping veggies for this is weirdly calming. Not sure if that’s me or just kitchen magic.
The ricotta dumplings? Honestly, they started as an experiment on a particularly frosty Tuesday night, and now I swear by ’em. They soak up all the brothy goodness, which means sometimes you’re just chasing dumplings with your spoon while everyone else wonders where they went.
Ingredients List (Substitutions & Family Secrets Included)
- 1 whole chicken (about 1.5kg; sometimes I cheat and use just thighs if that’s all I’ve got—you won’t catch me apologizing)
- 2 carrots, peeled & roughly chopped (Grandma always used parsnips too, but I never remember to grab them)
- 2 celery stalks, chopped
- 1 leek, cleaned and sliced (or just an onion if you can’t find leeks—nobody will notice, shh)
- 3 garlic cloves, smashed (not chopped, let’s not be fancy)
- 2 bay leaves (if you’ve got ’em, but honestly I don’t always bother)
- A handful of fresh parsley (stems and all—don’t waste time picking leaves off)
- 180g ricotta cheese (full fat is best, but I’ve done it with light ricotta and my kids didn’t notice)
- 1 large egg
- 1/2 cup grated parmesan (the good stuff if you have it, but supermarket pre-grated works fine, I won’t judge)
- 1/2 cup plain flour, plus extra for rolling
- Salt & pepper (I always forget to mention this, but add lots. Trust me.)
- Water—about 2 litres (but sometimes I add a splash more if my pot’s feeling generous)
Here’s How You Actually Make It (With a Few Wobbles)
- Toss the chicken, carrots, celery, leek, garlic, bay leaves, and parsley into your biggest pot. Pour in the water. Bring it up to a boil—but not one of those angry, frothing boils. More of a “simmer-down-now” situation. Skim off any weird foam (I don’t even know what that stuff is, but Mum says you have to).
- Drop the heat; let it all simmer for at least an hour. Actually, longer is better if you’ve got the time, but sometimes I rush it and nobody dies. This is when the kitchen starts smelling like you’ve been slaving for hours, even if you’re mostly just scrolling on your phone.
- Meanwhile, let’s make those dumplings. In a bowl, mix ricotta, egg, parmesan, flour, and a pinch of salt and pepper. You want it a little sticky—just not so sticky it becomes one with your hands. If it’s a mess, add more flour. If it’s dry, a splash of milk helps. This is the bit I find strangely therapeutic, honestly.
- Shape teaspoon-sized blobs of the mixture—doesn’t have to be perfect, they’ll puff up in the soup anyway. Roll them gently in a little flour (this stops them sticking together like an overeager school choir).
- Once the chicken’s cooked, fish it out onto a plate to cool. Take out the bay leaves and parsley stems and any sad, floppy veggies you don’t want. (On second thought, keep the carrots—they’re good for you.)
- Shred the chicken—hands work better than forks, but wait till it’s cool enough or you’ll regret it. Toss the meat back into the soup pot.
- Now, drop your dumplings into the gently simmering soup. Don’t let the pot bubble too hard, or you might end up with cheesy ricotta confetti—not that I’d know, but just trust me. Give them about 8 minutes. They float when they’re ready, sort of like little life rafts.
- I usually sneak a taste right about here. If it’s not salty enough, add a little more salt or a dash of soy sauce (weird but delicious). Done!
Stuff I’ve Learned (Notes)
- I thought the dumplings had to be perfectly round once—spoiler, they don’t. Misshapen ones cook just as tasty (sometimes even better because of crispy edges).
- If you’re short on time, use shredded rotisserie chicken and just simmer the broth with veggies for 20 minutes. Honestly, it’s fine for a shortcut night.
- Bouillon cubes work in a pinch. I prefer homemade stock, but let’s be real—I’ve forgotten to buy chicken before, and nobody’s kicked me out yet.
If You Want to Mix Things Up (Tried & Maybe Failed)
- Once swapped in turkey instead of chicken after Christmas. It was decent, just a touch drier—add more veggies if you try this.
- I’ve thrown in kale at the end for color. It’s fine. My kids act like I’ve poisoned them, though.
- Don’t try using cottage cheese for the dumplings. Giant mess. Don’t ask.
What You’ll Need (and My Cheeky Workarounds)
- Big soup pot (if you don’t have one, just use the biggest pan you own and cook in batches… not ideal, but it works)
- Large spoon (for both stirring and stealing the first taste)
- Bowl and fork for dumpling mixing
- Something to fish out cooked chicken (tongs, slotted spoon, or even a tea strainer in a pinch—don’t laugh, I’ve done it)
How to Store This (If You Manage To Have Leftovers)
Pop leftovers in a container and stick them in the fridge. They’re good for two, maybe three days though honestly, in my house it never lasts more than a day! The dumplings do soak up more broth by Day 2, so sometimes I thin it with a splash of water, or just eat it thicker and call it stew (sometimes thick soup happens, and I just roll with it).
Serving Time! (Family Traditions and All That)
I like to serve this in giant bowls with a sprinkle of extra parmesan and loads of fresh black pepper. If it’s Sunday, I usually throw in warm, buttered sourdough on the side; Mum says that’s not “authentic,” but, well, I say let’s live a little.
Sometimes we stick on a cheesy movie after dinner and eat the leftovers on the couch. Proper winter comfort, that.
Lessons Learned (The Hard Way, Usually)
- I once tried rushing the dumplings on a rolling boil—woops. Ricotta shrapnel everywhere. Gotta be gentle here.
- Don’t forget to season as you go. I once waited till the end and it tasted like someone had swapped my soup for hot dishwater. Not good.
- Check your chicken for sneaky bones before shredding. I mean, nobody likes a surprise bite, do they?
FAQ (Because Apparently People Always Ask!)
- Can I freeze this soup? Sure, but the dumplings can get a little mushy. Still, it does okay. If I’m honest, I usually just eat it all first.
- Is there a dairy-free way to do the dumplings? I’ve tried using silken tofu but let’s just say…not the best result. Maybe try potato dumplings instead.
- How small should I chop the veggies? Up to you! Big and chunky if you like stew, finer if you want it to feel a bit fancier. There’s no medal for perfect knife work.
- Do I have to make my own stock? Nope. Totally fine to use store-bought, especially if it’s just a Tuesday after work and you’re shattered.
- Why are my dumplings tough? Overmixed or too much flour, probably. Next time, just mix until it all mostly comes together (and don’t stress. They’ll still taste good).
Ingredients
- 2 boneless, skinless chicken breasts (about 300g), diced
- 1 large carrot, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cups (700ml) chicken broth
- 1 cup (240ml) water
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- For the ricotta dumplings:
- 1/2 cup (120g) ricotta cheese
- 1/4 cup (30g) grated Parmesan cheese
- 1/2 cup (60g) all-purpose flour
- 1 large egg
- 1/4 teaspoon nutmeg
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until softened.
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2Add diced chicken breasts to the pot and cook for 3–4 minutes, stirring occasionally, until lightly browned.
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3Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 20 minutes. Season with salt and pepper.
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4Meanwhile, prepare the ricotta dumplings by mixing ricotta cheese, Parmesan, flour, egg, nutmeg, and a pinch of salt in a bowl until a soft dough forms.
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5Using a teaspoon, gently drop small scoops of the dumpling mixture into the simmering soup. Simmer for 10–12 minutes, until dumplings are cooked through and float to the top.
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6Stir in chopped parsley just before serving. Ladle soup and dumplings into bowls and enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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