Chicken & Ricotta Dumpling Soup

When you’re after a light, yet satisfying meal make this yummy chicken & cheese dumpling and fresh veggie soup. Serve with buttered crusty whole-grain bread.

  • Prep: 7 min
  • Cooking: 20 min
Yields 4 servings
chicken ricotta dumpling soup

Ingredients

  • 8 oz (225 g) lean ground chicken or ground turkey
  • 3/4 cup (180 mL) Canadian Ricotta cheese
  • 1/4 cup (60 mL) grated Canadian Parmesan cheese
  • 1 egg
  • 1 minced clove garlic
  • 4 cups (1 L) sodium chicken broth or stock
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) carrots shredded
  • 1/2 tsp (2 mL) dried thyme
  • 1 1/2 cups (375 mL) halved snow peas
  • 2 tsp (10 mL) white wine vinegar
  • Salt and pepper to taste

Preparation

In a medium bowl, using a spoon thoroughly combine chicken, Canadian Ricotta and Parmesan cheeses, egg and garlic. Refrigerate.

In large saucepan, combine broth, water, carrots and thyme; cover and bring to a simmer over high heat.

Using two large spoons drop chicken and cheese dumplings into broth (you should have 12 dumplings). Reduce heat and simmer uncovered gently for 5 min.

Stir in snow peas and simmer for 5 min longer or until dumplings are firm and no longer pink inside and vegetables are tender-crisp. Stir in white wine vinegar and season to taste with salt and pepper.

Tips

Cooking Tip: Use regular, smooth or light Canadian Ricotta cheese.

To keep the dumplings from breaking apart maintain the broth at a gentle simmer, adjusting the heat as necessary while the dumplings cook.

Variation: Use 3 fresh thyme sprigs and omit the dried thyme. Remove sprigs before serving.

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Nutrition

Nutritional Information

per serving
Energy: 276 Calories
Protein: 26 g
Carbohydrate: 9 g
Fat: 16 g
Fibre: 1.5 g
Sodium: 320 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 208 mg
Vitamin B12: 53 %
Selenium: 37 %
Vitamin A: 33 %
Phosphorus: 32 %