Chicken & Ricotta Dumpling Soup

Name: Chicken & Ricotta Dumpling Soup
Yield: 4 servings
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

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

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

READY FOR REWARDS?

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.