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
  • 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


  • 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.