Chicken Soup with Parmesan Dumplings

Yields:
4
Prep Time:
20 mins
Total Time:
30 mins
Vegetable soup gets so much better when you add cheesy, thyme-filled dumplings.
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Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 medium carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 2 qt. organic chicken stock, homemade or store-bought
- 4 sprigs fresh thyme, plus 2 tsp. thyme leaves, divided
- 1 cup all-purpose flour
- 1/4 cup freshly grated Parmesan, plus more for serving
- 1/2 cup whole milk
- 1 large egg, beaten
- 1 1/2 cups rotisserie chicken, shredded
- 5 oz. baby spinach
Directions
- Step 1In a large pot over medium-high heat, heat oil. Add carrots, celery, and onion and cook, stirring occasionally, until slightly tender, 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 minute, then season with salt and pepper.
- Step 2Add chicken stock and thyme sprigs and bring to a boil. Reduce heat to low and simmer, partially covered, 10 minutes.
- Step 3Meanwhile, make dumplings: In a large bowl, stir together flour, Parmesan, thyme leaves, milk, and egg with a fork until sticky dough forms, then season with salt and pepper. Drop dumpling mixture into soup 1 tablespoon at a time and let simmer until they rise to the surface, about 8 minutes. Stir in chicken and spinach and simmer until chicken is heated through and spinach wilted, 2 to 3 minutes.
- Step 4Remove thyme sprigs from soup and season with salt and pepper. Serve in bowls garnished with Parmesan.
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