One Pot Chicken Dumpling Soup (Printable)

Tender chicken and fluffy dumplings simmered with vegetables in a savory broth for ultimate comfort.

# What You'll 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 - ½ teaspoon black pepper
11 - 6 cups chicken broth

→ Soup Additions

12 - 2 cups cooked chicken, shredded
13 - 1 cup frozen peas

→ Dumplings

14 - 1½ cups all-purpose flour
15 - 2 teaspoons baking powder
16 - ½ teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - ¾ cup whole milk
19 - 2 tablespoons fresh parsley, chopped

# Step-by-step:

01 - In a large pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in the garlic, thyme, parsley, bay leaf, salt, and pepper. Cook for 1 minute until fragrant.
03 - Pour in the chicken broth. Bring to a boil, then reduce to a simmer.
04 - Add the shredded chicken and peas. Simmer for 10 minutes while preparing the dumplings.
05 - In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined (do not overmix). Fold in parsley.
06 - Drop rounded tablespoons of dough onto the simmering soup, spacing them apart. Cover the pot and simmer gently for 15 minutes. Do not lift the lid during this time.
07 - Check dumplings for doneness: they should be puffed and cooked through in the center. Remove the bay leaf. Taste and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • The dumplings cook right on top, turning impossibly fluffy while steaming in the soup below
  • Everything happens in one pot, meaning fewer dishes and more time on the couch
  • It reheats beautifully and might taste even better the next day
02 -
  • Resist the urge to lift the lid while the dumplings cook, or they will turn dense instead of fluffy
  • The dumpling dough should be sticky and shaggy, not smooth, so do not overmix it
  • Drop the dough onto the soup, not into it, so they steam properly on top
03 -
  • Use two spoons to drop the dumpling dough for more uniform shapes
  • If the soup seems too thick before adding dumplings, add another half cup of broth
  • A rotisserie chicken from the grocery store shortcut saves so much time and adds flavor

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