One Pot Chicken Dumpling Soup (Print Version)
Tender chicken and fluffy dumplings simmered with vegetables in a comforting broth, perfect for cozy family dinners.
# What You Need:
→ Soup Base
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried parsley
08 - 1 bay leaf
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 6 cups chicken broth
→ Soup Add-ins
12 - 2 cups cooked chicken, shredded
13 - 1 cup frozen peas
→ Dumplings
14 - 1 1/2 cups all-purpose flour
15 - 2 teaspoons baking powder
16 - 1/2 teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - 3/4 cup whole milk
19 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, dried thyme, dried parsley, bay leaf, salt, and pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Pour in chicken broth and bring to a boil. Reduce heat to maintain a gentle simmer.
04 - Add shredded cooked chicken and frozen peas to the simmering broth. Let cook for 10 minutes while preparing dumpling batter.
05 - In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and whole milk until just combined. Do not overmix—the batter should remain slightly lumpy. Fold in chopped fresh parsley if desired.
06 - Drop rounded tablespoons of dough onto the simmering soup, spacing them apart. Cover pot with a tight-fitting lid and simmer gently for 15 minutes. Do not lift the lid during cooking—dumplings need to steam to cook through properly.
07 - Remove the lid and check dumplings for doneness—they should be puffed and cooked through in the center. Remove and discard the bay leaf. Taste soup and adjust seasoning with additional salt and pepper if needed. Serve hot.
# Expert Tips:
01 -
- Everything cooks in one pot, meaning maximum comfort with minimum cleanup
- The dumplings emerge impossibly light and fluffy, like savory biscuits that soaked up all that golden broth
02 -
- Lifting the lid while dumplings steam causes them to collapse into dense little hockey pucks
- The dough should be sticky and shaggy, not smooth and perfect—overmixing makes tough dumplings
03 -
- Use two spoons to drop dumpling dough—one to scoop and one to push the dough off into the soup
- If the dumplings seem undercooked after 15 minutes, cover and steam another 3 to 5 minutes