Lemon Chicken Soup With Spinach Ricotta Dumplings

Name: Lemon Chicken Soup With Spinach Ricotta Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 cups, 6-8 serving(s)
Ingredients: 1 1/2 cups chicken, shredded (you can also use turkey); 1 cup orzo pasta, cooked; 1 1/2 cups onions, fine chopped; 1 1/2 cups mushrooms, sliced (I like white or button mushrooms); 1/2 cup scallion, fine diced; 3/4 cup celery, thin sliced on an angle; 1 teaspoon garlic, minced; 6 cups chicken broth; 1 tablespoon fresh dill, fine chopped; 1 tablespoon olive oil (to saute the vegetables); salt; pepper; 1 cup chicken broth; 2 large eggs, beaten; 2 1/2 tablespoons lemon juice (1 lemon approximately); 1/2 teaspoon flour; 1 cup ricotta cheese; 2 (10 ounce) packages frozen chopped spinach; 1 cup grated parmesan cheese; 2 large eggs, beaten; 1/2 cup flour; salt; pepper; lemon slice

Submitted by SarasotaCook

"This is a great way to use leftover rotisserie chicken or turkey, or just even use up a couple of those chicken breasts in your freezer. Fresh lemon, dill, spinach and creamy ricotta dumplings make this a light but hearty soup. My favorite ways to serve this recipe are with a fresh tomato panini, basil and gruyere, or a portabello burger with fresh garden toppings. Something light for a healthy dinner."

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Ready In:: 1hr
Ingredients:: 24
Yields:: 10 cups
Serves:: 6-8

ingredients

1 ¹⁄₂ cups chicken, shredded (you can also use turkey)
1 cup orzo pasta, cooked
1 ¹⁄₂ cups onions, fine chopped
1 ¹⁄₂ cups mushrooms, sliced (I like white or button mushrooms)
¹⁄₂ cup scallion, fine diced
³⁄₄ cup celery, thin sliced on an angle
1 teaspoon garlic, minced
6 cups chicken broth
1 tablespoon fresh dill, fine chopped
1 tablespoon olive oil (to saute the vegetables)
salt
pepper
Egg Mixture (which is mixed in to the broth to thicken the soup)
1 cup chicken broth
2 large eggs, beaten
2 ¹⁄₂ tablespoons lemon juice (1 lemon approximately)
¹⁄₂ teaspoon flour
Ricotta Dumplings
1 cup ricotta cheese
2 (10 ounce) packages frozen chopped spinach
1 cup grated parmesan cheese
2 large eggs, beaten
¹⁄₂ cup flour
salt
pepper
Garnish
lemon slice

directions

Dumplings -- I make them ahead, because the soup cooks pretty quick. Also, once you make them, put them in the freezer for 20-30 minutes so they firm up. This just makes them easier to cook in the broth.
In a small bowl, mix up the ricotta, spinach, parmesan, egg, flour, salt and pepper. Dust your hands with flour and roll the ricotta mix into dumplings. I make them about 1/2 the size of a golf ball or small walnut sized. Place on a baking sheet lined with parchment paper and put in the freezer. Just about 20-30 minutes as you start the soup. This will help the dumplings to firm up and steam well in the soup.
Egg Mixture -- In a small sauce pan, bring 1 cup of the broth to a simmer on medium heat. In a small bowl or measuring cup, mix the lemon juice, flour and eggs and mix well. Once the broth warms up, slowly drizzle 1/2 of the broth, a little at a time into the egg mixture. This will temper the eggs, which means the eggs will warm up to the temperature of the broth and they won't scramble when added into the warm broth. Now, slowly add all the egg mixture back into the rest of the broth in the pot. Then cook the egg and broth mixture on medium heat until slightly thickened. Don't let it boil. Once it thickens, just turn off the heat, this will be added later.
Soup Base -- In a large soup pot, add the olive oil and bring to medium-medium high heat. Add in the onion, garlic, celery mushrooms and pinch of salt, and saute for 3-4 minutes until tender. Add the broth and bring to a light boil boil for about 5 minutes.
Dumplings -- Now, depending on the size of your pot you may be able to cook the dumplings all at once, but I don't like to crowd them. I add in 1/2 the dumplings and a time, you don't want to over crowd them and cook 4-5 minutes until done. They will start to float. Remove to a bowl and add the remaining dumplings, cook another 4-5 minutes.
Finish Soup -- Reduce the temperature of the soup to medium low, and then slowly add the egg mixture to the soup, along with the chicken, cooked orzo, dill and check for seasoning. Add in the dumplings and just heat and serve.
Serve -- Garnish each bowl or soup with a lemon slice and fresh ground black pepper and ENJOY!

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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