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Paraguayan Chicken Soup with Dumplings

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 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
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 cups shredded rotisserie chicken meat


  • 1 cup cornmeal
  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 cup crumbled ricotta cheese
  • 1 egg


  • 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).
  • 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.
  • 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.
  • 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.
  • Garnish with fresh parsley, if desired.
Cuisine: Paraguayan
Course: Dinner
Author: Chelsea Cole
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