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The Globe and Mail

Chicken Soup with Chive Dumplings, Carrots, Parsnips, Turnips, Spinach

Make these dumplings ahead of time and reheat in the soup. Making your own stock is best, otherwise buy chicken broth at the butcher shop or a low-salt Tetra Pak.

Servings: 8

Ready time: 35 minutes


8 cups chicken stock

½ cup carrots, diced very small

½ cup parsnips, diced very small

1 cup spinach, shredded

Chive Dumplings

1 large egg

½ cup ricotta

½ cup flour

¼ cup chives, chopped

¼ cup grated parmesan

½ teaspoon grated lemon rind

¼ teaspoon kosher salt and freshly ground pepper


¼ cup chives, chopped


Beat egg in a bowl with a whisk until frothy. Stir in ricotta. Blend in flour, chives, Parmesan and lemon rind. Season with salt and pepper.

Drop heaping teaspoons of mixture into simmering salted water and cook for 3 to 4 minutes or until dumplings float and are cooked through.

Heat chicken stock in a large pot over medium-high heat. Add carrots and parsnips and simmer gently for 5 minutes or until just cooked through. Add spinach and simmer 1 minute longer or until wilted. Season with salt and pepper to taste.

Add dumplings to soup just before serving and garnish soup with chives.

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