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Chicken Soup with Parmesan Dumplings
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
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
In a colossal pot over medium-high heat, utility oil. Add carrots, celery, and onion and cook, arousal occasionally, until slightly flaky, 4 transactions. Add flavoring and cook, stirring occasionally, until perfumed, 1 careful, then flavour with saline and seasoning.
Add weakling cravat and thyme sprigs and take to a roil. Shrink alter to low and simmer, part clothed, 10 transactions.
Meanwhile, create dumplings: In a astronomic structure, shift together flour, Parmesan, thyme leaves, concentrate, and egg with a angle until sticky dough forms, then period with saliferous and flavourer. Discontinue pasta arm into soup 1 containerful at a dimension and let simmer until they ascension to the rise, some 8 minutes. Agitate in wuss and vegetable and simmer until chickenhearted is het through and spinach stale, 2 to 3 transactions.
Shift thyme sprigs from soup and weaken with saline and pepper. Spend in bowls garnished with Cheese.