INGREDIENTS:

Soup:

• 1 tbsp butter
• 1 tsp minced garlic
• 1 onion, diced
• 3 carrots, diced (1/2 inch dice)
• 4 celery stalks, diced (1/2 inch dice)
• 7 cups homemade chicken stock
• Salt to taste
• ¼ tsp black pepper
• 1 tsp Italian seasoning
• 2 cups shredded rotisserie chicken meat

Dumplings:

• 1 cup cornmeal
• 1 cup flour
• 1 tsp baking soda
• ½ cup crumbled ricotta cheese
• 1 egg

INSTRUCTIONS:

1. In a large stockpot, melt the butter over medium-low heat. Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until onion starts to become translucent (5-7 minutes).
2. Add the chicken stock, salt, black pepper, and Italian seasoning. Bring to a simmer and cook for 15-20 minutes, or until vegetables have softened.
3. While the veggies are cooking, start the dumplings. In a bowl, combine the cornmeal, flour, and baking soda. Mix in the ricotta cheese and egg to form a lumpy, thick batter.
4. After the vegetables have softened, drop tablespoonfuls of the dumpling batter into the soup. Cook until the dumplings float to the surface (about 5 minutes), then add the chicken and cook for an additional few minutes.
5. Garnish with fresh parsley, if desired.