Step 1

In a 6-8 quart stockpot over medium heat, melt butter and add onions, carrots,and celery and salt. Saute for about 5 minutes until the vegetables are translucent. Add the garlic and thyme followed by the flour. Stir for 2 minutes to cook out the flour.

Step 2

Pour in the chicken stock and using a whisk stir in the chicken base. Stir with a wooden spoon until the base is mixed in and there aren't any lumps. Lower the heat and simmer for 15 minutes until thickened.

Step 3

Taste the broth for seasoning. Adjust to your taste.

Step 4

In a medium mixing bowl, beat the egg. Add in the ricotta and parmesan cheese. Whisk until smooth.

Step 5

Add in the flour, baking powder, salt and parsley and mix until combined.

Step 6

The dough will be thick. Don't worry!

Step 7

Using a large spoon, form a large, round of dumpling dough and release into the broth. Repeat until all the dough is used. You should get approximately 12-14 dumplings.

Step 8

Cover the soup with a tight fitting lid and simmer over low heat for 10-15 minutes until the dumplings are cooked through.

Step 9

Ladle the soup and approximately 2 dumplings into each bowl. Serve with extra grated parmesan cheese.