•   RITZ Dumplings
  • 5 eggs
  • 2 Tbsp. light olive oil
  • 1 tsp. ground ginger
  • 1/2 tsp. ground white pepper
  • 1/8 tsp. salt
  • 7 oz. finely crushed RITZ Crackers
  • 4-1/2 oz. shredded cooked boneless skinless chicken breasts
  •   Chicken Soup
  • 1 Tbsp. olive oil
  • 3 oz. chopped carrots
  • 3 oz. chopped celery
  • 3 oz. chopped onions
  • 2 qt. roasted chicken stock
  • 1/2 cup chopped fresh parsley
  • 1/2 cup coarsely crushed RITZ Crackers


Nutritional facts are based on a single serving
Calories 370
Total fat 20g
Saturated fat 4.5g
Trans fat 0g
Cholesterol 135mg
Sodium 700mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 7g
Protein 17g
Calcium 6%DV
Iron 15%DV


    RITZ Dumplings:
  1. Whisk  eggs, oil and seasonings in bowl until blended. Fold in cracker crumbs and chicken. Cover with plastic wrap and refrigerate at least 2 hours to hydrate.
  2. Bring  3 qt. water to boil in large stock pot. Use #70 scoop to portion 24 dumplings into water. Cook until dumplings float and double in size. Use slotted spoon to transfer cooked dumplings to sheet pan. Use immediately or refrigerate up to 3 days.
  3. Chicken Soup:
  4. Heat  oil in stock pot. Add vegetables; sweat until tender. Add chicken stock; bring to boil. Remove from heat.
  5. For each serving:
  6. Place  3 warm RITZ Dumplings in a soup bowl. Add 10 oz. Chicken Soup. Garnish with 1 Tbsp. each parsley and crushed crackers.

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