Name: Chicken Soup with Parmesan Dumplings
Prep time: 20 min
Total time: 30 min
Yield: 4
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 c. all-purpose flour; 1/4 c. freshly grated Parmesan, plus more for serving; 1/2 c. whole milk; 1 large egg, beaten; 1 1/2 c. rotisserie chicken, shredded; 5 oz. baby spinach

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.

Chicken Soup with Parmesan Dumplings

Ingredients

Directions

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