“Oh, the weather outside is frightful”… but, you know what? Who cares? We can just stay in and eat Snow Day Dumplings all day long! And that sounds pretty good to us! A hearty broth filled with tender vegetables and savory chicken. The dumplings are super tender and flavorful, with tangy ricotta mixed right in. School may be canceled and the roads a mess, but Snow Day Dumplings are here to comfort you!
Ingredients
For the soup:
- 4 tablespoons unsalted butter
- 1 sweet onion, diced
- 2 carrots, peeled and chopped
- 1 cup butternut squash, peeled and chopped
- 3 cloves garlic, minced
- kosher salt, to taste
- black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups chicken, cooked, chopped or shredded
- 6 cups chicken stock
- 1/3 cup heavy cream
- 5 ounces baby kale
- biscuits, optional, to taste, cooked and warm, for serving
For the ricotta dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup ricotta cheese
- 1 large egg, lightly beaten
- 2 tablespoons milk, optional
Directions
Step 1 –In a large pot over medium-low heat, melt the butter.
Step 2 –Add the onions, the carrots, the squash, the garlic, the salt, and the pepper and stir to combine.
Step 3 –Add the thyme and the oregano and cook, while stirring often, until the vegetables soften slightly, about 5 minutes.
Step 4 –Add the chicken and stir to combine.
Step 5 –Add the chicken stock and bring the soup mixture to a boil.
Step 6 –Reduce the heat to a simmer.
Step 7 –Cover the pot and cook until the squash has fully softened, about 10-15 minutes.
Step 8 –While the soup is simmering, prepare the dumplings. In a bowl, add the flour, the baking powder, and 1 teaspoon of the kosher salt and stir to combine.
Step 9 –In a separate bowl, add the ricotta and the egg and stir to combine.
Step 10 –Add the ricotta mixture to the flour mixture and mix until moistened and combined. It should be thick and dough-like.
Step 11 –If the dough is too thick, add the milk, a little at a time, until it reaches the desired consistency. You may not need all of the milk and be careful not to overmix.
Step 12 –Uncover the soup and add the heavy cream and the kale and stir to combine.
Step 13 –Scoop spoonfuls of the dumpling batter into the soup while it simmers and let the dumplings simmer until they start to puff and cook through, about 10-12 minutes.
Step 14 –Carefully flip the dumplings and allow them to cook until they are fully cooked through, about 8-10 minutes.
Step 15 –Taste the soup for seasoning and add more of the salt and more of the pepper, as needed.
Step 16 –Serve with the warm biscuits.
