Paraguayan Chicken Soup with Dumplings
Recipe type: Dinner
Cuisine: Paraguayan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
  • 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
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tsp baking soda
  • ½ cup crumbled ricotta cheese
  • 1 egg
  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.
Recipe by A Duck's Oven at