Old-Fashioned Chicken and Ricotta Dumplings
Old fashion chicken soup is one of my all time favorite. The addition of dumplings makes it more over the top. Ricotta dumplings add a creamy, tastier soup. With Winter on us here in Utah its a good time to make soups and stews.
Yes I'm in Salt Lake City, Utah. I started this blog when I lived 2 blokes off the Rogue River, Oregon. Therefor the name, Rogue Dutch Oven Cookers.
3 to 3½ pounds chicken breasts and thighs
3 tablespoons butter
2 cans,( 14½ ounces each ) chicken broth
3½ cups water
1 teaspoon salt
¼ teaspoon white pepper
2 large carrots, cut into 1-inch slices
8 to 10 small boiling onions
¼ pound white button mushrooms, cut in quarters
Ricotta Dumplings ( recipe follows
½ cup frozen peas, thawed, drained
½ cup frozen corn, thawed, drained
Brown chicken in butter in a deep 12" Dutch oven with 14 to 16 charcoals under oven. Add broth, water, salt and pepper. Bring to a boil; Reduce heat by removing charcoals to only 9 under oven. Cover and simmer with 10 to 12 charcoals on lid. Simmer 15 minutes, Add carrots, celery, onions, mushrooms cover. Add 2 to 3 more charcoals to lid. Simmer 40 minutes or until chicken and vegetables are tender.
In the meantime, Prepare Ricotta dumplings. When chicken is tender, skim off fat from broth. Stir in peas and corn. Simmer 5 minutes. Drop dumplings. using a ¼ cup, haft full of dumplings mixture, add to soup until all batter is in. Cover; simmer 15 to 20 minutes or until dumplings are firm to the touch or when a wooden toothpick inserted in center comes out clean.
Ricotta Dumplings
½ cup ricotta cheese
¼ cup grated Parmesan cheese
2 egg white, lightly beaten
1 teaspoon salt
½ teaspoon coarsely ground black pepper
2/3 cups all-purpose flour
Thinly sliced fresh basil
In a medium mixing bowl combine, ricotta cheese, Parmesan cheese, egg whites, salt and pepper; mix well. Add flour; stir just until combined. Using a spoon, add to soup or stew.
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