One Pot Chicken Dumpling Soup (Print Version)

Tender chicken and fluffy dumplings simmer with vegetables in a rich, comforting broth.

# What You Need:

→ Soup Base

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 1 bay leaf
08 - 1 tsp dried thyme
09 - ½ tsp dried sage
10 - 6 cups low-sodium chicken broth
11 - 1 cup frozen peas
12 - 1 tsp salt, or to taste
13 - ½ tsp black pepper, or to taste
14 - 2 tbsp chopped fresh parsley

→ Dumplings

15 - 1 ½ cups all-purpose flour
16 - 2 tsp baking powder
17 - ½ tsp salt
18 - 2 tbsp unsalted butter, melted
19 - ¾ cup whole milk
20 - 2 tbsp chopped fresh parsley

# Directions:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onions and cook until translucent, about 4 minutes. Stir in garlic, carrots, and celery, cooking for another 3 minutes.
02 - Add the chicken pieces and sauté until lightly browned, about 4–5 minutes.
03 - Stir in bay leaf, thyme, sage, salt, and pepper. Pour in the chicken broth and bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes, until the chicken is tender and vegetables are softened.
05 - While the soup simmers, prepare the dumpling batter: In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined. Fold in parsley if using; do not overmix.
06 - Remove the bay leaf from the soup. Stir in the frozen peas.
07 - Drop tablespoons of dumpling batter onto the simmering soup (you should get about 12 dumplings). Cover and simmer gently for 15 minutes without lifting the lid, until dumplings are puffed and cooked through.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
  • The dumplings cook right on top of the soup, soaking up all that savory flavor while staying incredibly light and tender
02 -
  • Never lift the lid while the dumplings are steaming, or they'll collapse and turn dense instead of fluffy
  • The dumpling batter should be thick and sticky, not pourable, or they'll disintegrate into the soup
03 -
  • Use two spoons to drop the dumpling batter for more uniform shapes
  • If the dumplings aren't cooked through after 15 minutes, cover and cook another 3 to 5 minutes

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