Chicken and Spinach Dumplings

By jeknudson

Ingredients

• 2 cups fresh spinach leaves, chopped
• 2 eggs lightly beaten
• 1 cup ricotta
• 1 cup purpose flour, divided
• 1/2 cup finely shredded Asiago cheese
• 1 teaspoon finely shredded lemon peel
• 1 32 ounce carton reduced sodium chicken broth
• 1 tablespoon fresh thyme leaves
• 2 cups shredded or chopped cooked chicken

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

In a medium bowl combine spinach, eggs, ricotta cheese, 3/4 cup of the flour, the Asiago cheese and lemon peel; set aside (dough will be soft).

In a 4-quart Dutch oven, combine broth and thyme leaves. Bring to boiling.

In a shallow dish place the remaining 1/4 cup flour. Use teaspoons to scoop a portion of the dough into the flour. Use your fingers to gently roll dough in the flour to coat, forming an oval shape. Drop the coated dough pieces into the broth, 1/4 at a time. Stir gently once or twice to keep dumplings from sticking together. Simmer until dumplings float (1 to 1 1/2 minutes). Remove dumplings from Dutch oven with a slotted spoon; repeat with remaining dough. Return all dumplings to the Dutch oven. Stir in chicken, heat through. Serve.