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Katie's Cucina

Italian Style Chicken & Herbed Dumpling Soup

I love soup. I could eat soup in the middle of summer when its over 100 degrees here in sunny Florida. In the past few years I’ve began loving dumplings in soup. In the January/February issue of Rachael Ray Magazine they had a full 10 recipe spread of different variations of soup. They made what they called a Chicken Parmesan soup. I’m not a huge fan of Chicken Parm, but I’ll eat it if that’s my option. My husband on the other hand is the worlds biggest Chicken Parm fan–so much that we served that as one of our food choices at our wedding! I knew he would love this soup and I would love it thanks to the ricotta dumplings! Yes, these aren’t chop up refrigerated biscuit dumplings… these are homemade cheesy-goodness dumplings.  Best of all the ricotta dumplings were incredibly easy to make. After some major tweaking of the recipe Italian Style Chicken & Herbed Dumpling Soup was born!

Inspired by: January/February EveryDay with Rachael Ray Magazine

Italian Style Chicken & Herbed Dumpling Soup
Author: Katie’s Cucina
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4-6
  • 2 tbsp extra virgin olive oil
  • 4 boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 3 cloves garlic, chopped
  • 1 large onion, diced
  • 1 tsp crushed red pepper flakes
  • 1 14.5 oz can of chopped stewed tomatoes
  • 2 cups chicken stock
  • 2 cups water
  • 2 tbsp basil, chopped + more for garnish
  • 1-1/4 cup grated Parmigiano Reggiano cheese
  • 1 cup ricotta
  • 1/2 cup flour
  • 1 tbsp each fresh chopped basil, parsley, and thyme
  1. Place a large pot over medium-high heat and add 2 tablespoons olive oil. Add the chicken to the pot along with 2 cups of water, 2 cups of chicken broth, onions, and garlic. Bring to a boil and cook for 10 minutes. Reduce to medium heat and cook for an additional 10-15 minutes or until chicken is tender enough to shred.
  2. Remove the chicken from the pot, and shred. Keep to the side.
  3. In the mean time add the can of stewed tomatoes (you may have to chop them a little more than what they already are in the can), 2 tablespoons fresh basil, and red pepper flakes to the pot and season with salt and pepper to taste if needed. Add the chicken back to the soup pot.
  4. Begin making the ricotta dumplings. In a large bowl mix ricotta, 1 cup parmesan, flour, and 1 tablespoon each chopped basil, parsley, and thyme. Add salt and pepper to taste and mix well until all ingredients are combined.
  5. Begin rolling dumplings into a half-dollar size ball and add to the simmering broth. Let dumplings cook 5 minutes or until puffy.
  6. Serve the soup topped with a generous helping of Parmigiano Reggiano and more basil.



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16 Responses to “Italian Style Chicken & Herbed Dumpling Soup”

  1. Cassie posted on March 19, 2012 at 3:49 pm (#)

    This is my kind of soup. These flavors sound soooo good!

  2. Bee (Quarter Life Crisis Cuisine) posted on March 19, 2012 at 7:32 pm (#)

    Thanks for finding my blog! I’m glad you did, because I’m loving yours 🙂 This soup looks great! I’ve never made dumpling soup, so I’d probably start with the dropped-biscuits method, but this is something to aspire to!

    • Katie replied on March 20th, 2012 at 10:13 am

      Making your own dumplings is super easy. The dropped-biscuit method isn’t bad, but these dumplings take it to a whole new level!

  3. amy @ fearless homemaker posted on March 20, 2012 at 1:28 pm (#)

    i love soup, too, + i can eat it in the middle of the summer heat, too! this sounds awesome – i’ll definitely have to give this a try!

  4. brandi posted on March 21, 2012 at 10:05 am (#)

    i LOVE dumplings – these sound perfect!

  5. Cindy @ Once Upon a Loaf posted on March 21, 2012 at 4:53 pm (#)

    This looks delicious. I’m trying it. It’s 86 here in the midwest today but ‘taint gonna last. Plenty of soup real estate left, I’m afraid! Thanks!!

  6. Erin @ Dinners, Dishes, and Desserts posted on March 21, 2012 at 9:33 pm (#)

    I love soup! This looks yummy! I made a Mexican version once, love the Italian version too!

    • Katie replied on March 21st, 2012 at 9:47 pm

      I love the idea of a mexican version of chicken & dumplings soup! Must try ASAP!

  7. Deborah posted on March 22, 2012 at 1:26 am (#)

    I love these flavors!!

  8. Hester @ Alchemy in the Kitchen posted on March 22, 2012 at 9:25 am (#)

    Wow! The dumplings are the real star of this dish. What a wonderfully flavourful and comforting dish. I love the two different cheeses and they look as light as a cloud!

    • Katie replied on March 22nd, 2012 at 11:53 am

      They taste as light as clouds too! 🙂

  9. the wicked noodle posted on March 22, 2012 at 10:10 am (#)

    I am so with you on eating soup anytime! It’s one of my favorites to both eat and cook. This one looks super yummy, too. Dumplings are so comforting and really turn soup into a hearty meal.

  10. Jeanette posted on March 22, 2012 at 11:36 am (#)

    I’m a big soup fan – what a great idea adding some ricotta dumplings!

    • Katie replied on March 22nd, 2012 at 11:52 am

      Me too—I don’t think I can ever make dumplings the same ever again.

  11. Chung-Ah | Damn Delicious posted on March 23, 2012 at 2:21 pm (#)

    I love soup too! I don’t care if it’s 105 degrees outside – I’ll put the AC on and enjoy a nice bowl of soup. That being said, we’re hitting about 80 in LA but that obviously won’t stop me from making this. Those cheesy ricotta dumplings sound so enticing!

  12. Ashley K. Edwards posted on March 26, 2012 at 3:48 pm (#)

    Mouth. Is. Watering. Reading. This.

    Must. Make.

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