One Pot Chicken Dumpling Soup

The steam hitting my glasses as I leaned over the pot, watching those fluffy dumplings rise like little clouds, that's the moment I knew this soup would become a winter staple in our house. My grandmother never measured anything when making dumplings, just a handful of this and a dollop of that, but she taught me the most important lesson: don't peek while they steam.

Last February during that brutal cold snap, my roommate came home shivering after her car wouldn't start. I had this bubbling away on the stove, and she literally stood over the pot eating dumplings with a spoon before we even set the table. That's the kind of immediate comfort food this is.

Ingredients

• Chicken thighs: Thighs stay juicier than breasts through the long simmer, and cutting them into bite-sized pieces helps them cook evenly
• Olive oil: Creates that golden brown sear on the chicken that builds depth of flavor
• Onion, garlic, carrots, celery: The classic mirepoix base that gives the soup its aromatic foundation
• Bay leaf, thyme, sage: These herbs work together to create that cozy, savory profile we associate with chicken soup
• Chicken broth: Low-sodium lets you control the salt level, and quality broth makes a huge difference
• Frozen peas: Add sweetness and color, and they're already blanched so they just need warming through
• All-purpose flour: Creates the structure for the dumplings while keeping them tender
• Baking powder: Essential for that light, fluffy texture that makes homemade dumplings so special
• Whole milk: Adds richness to the dumpling dough without making them heavy

Instructions

Build your flavor base:

Heat that olive oil until it shimmers, then cook your onions until they turn translucent and fragrant. Add the garlic, carrots, and celery, letting them soften and sweeten up for a few minutes.

Sear the chicken:

Add the chicken pieces in batches if needed, letting them get a nice golden brown color on at least two sides. This step creates those little browned bits on the bottom that make the soup taste like it cooked all day.

Add the aromatics and broth:

Stir in your bay leaf, thyme, sage, salt, and pepper, letting them bloom for about thirty seconds before pouring in the broth. Bring everything to a gentle boil.

Simmer the base:

Lower the heat, cover, and let it bubble away for fifteen minutes. This gives the chicken time to become tender and the vegetables time to soften completely.

Mix the dumpling batter:

While the soup simmers, whisk together the flour, baking powder, and salt in a separate bowl. Stir in the melted butter and milk just until combined, then fold in the parsley. The batter should be thick and sticky, not runny.

Prep for dumplings:

Fish out that bay leaf and stir in the frozen peas. Make sure the soup is at a gentle simmer, not a rolling boil.

Add the dumplings:

Drop tablespoon-sized portions of batter directly onto the simmering soup. They'll sink at first, then float to the top as they puff up and cook.

Steam them to perfection:

Cover the pot tightly and do not lift the lid for fifteen minutes. Letting that steam escape is the quickest way to end up with dense, doughy dumplings instead of light and fluffy ones.

Finish and serve:

Taste the soup and adjust the seasoning if needed. Ladle into bowls while piping hot, adding extra parsley on top if you want a pop of color.

Save Pin

My partner claimed they didn't like dumplings until they tried this version. Now it's their most requested meal when the weather turns gray and rainy.

Making It Ahead

The soup base actually tastes better the next day, so feel free to make it through step four and refrigerate overnight. Just bring it back to a simmer before adding the dumplings, since they're best eaten fresh and fluffy.

Freezing Instructions

You can freeze the completed soup without the dumplings for up to three months. The dumplings don't freeze well because their texture changes, so make fresh ones when you reheat the thawed soup.

Serving Suggestions

A crusty baguette or warm dinner rolls are perfect for soaking up the broth. For a complete meal, serve with a simple green salad with vinaigrette to cut through the richness.

• Grilled cheese sandwiches make excellent dunking partners
• A glass of crisp white wine balances the hearty soup beautifully
• Keep hot sauce on the table for those who like extra heat

Save Pin

There's something deeply satisfying about ladling out a steaming bowl of this soup, dumpling bobbing on top, knowing you created such comfort in a single pot.

Recipe FAQs

→ Can I make this ahead of time?

You can prepare the soup base up to 2 days in advance and store it in the refrigerator. However, it's best to drop and cook the dumplings just before serving, as they can become soggy if reheated. If you need to reheat leftovers, the dumplings will still taste good though slightly softer.

→ What cuts of chicken work best?

Boneless, skinless chicken thighs are ideal because they remain tender and juicy during simmering. Breasts work well too but can dry out slightly. You can also use a rotisserie chicken—add the meat during the last few minutes just to heat through.

→ Can I freeze this soup?

The soup base freezes beautifully for up to 3 months. However, dumplings don't freeze well—they become dense and chewy when thawed and reheated. For best results, freeze the soup without dumplings and prepare fresh ones when reheating.

→ How do I know when dumplings are done?

Dumplings are cooked through when they're puffy, firm to the touch, and a toothpick inserted into the center comes out clean. This usually takes about 15 minutes of gentle simmering with the lid on—resist the urge to peek, as keeping the steam trapped is essential for proper cooking.

→ Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend for the dumplings. Also ensure your chicken broth is certified gluten-free. The texture of the dumplings may be slightly different but still delicious.