Lemon Chicken Soup With Spinach Ricotta Dumplings

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.

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

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve -- Garnish each bowl or soup with a lemon slice and fresh ground black pepper and ENJOY!