One Pot Chicken Dumpling Soup (Printer-friendly)
Tender chicken and fluffy dumplings simmered with vegetables in a rich, comforting broth—perfect for cozy family dinners.
# 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 - 1/2 teaspoon black pepper
11 - 6 cups chicken broth
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
# How to Make It:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, dried thyme, dried parsley, bay leaf, salt, and black 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 chicken and frozen peas to the simmering broth. Cook for 10 minutes while preparing dumpling mixture.
05 - In a medium bowl, whisk together flour, baking powder, and salt. Add melted butter and whole milk, stirring until just combined. Gently fold in chopped fresh parsley. Do not overmix.
06 - Drop rounded tablespoons of dough onto the simmering soup, leaving space between each dumpling. Cover pot tightly and simmer gently for 15 minutes without lifting the lid to allow proper steaming.
07 - Remove the lid and check that dumplings are puffed and cooked through. Remove and discard bay leaf. Taste broth and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra fresh parsley.
# Expert Tips:
01 -
- Everything happens in one pot, which means maximum comfort with minimum cleanup on weeknights
- The dumplings cook right on top of the soup, soaking up all that savory flavor while staying impossibly light and tender
02 -
- Lifting the lid while dumplings steam causes them to collapse and become dense instead of fluffy
- The dough should be sticky and shaggy, not smooth, overmixing makes tough dumplings
03 -
- Use two spoons to drop the dumpling dough, one to scoop and one to push it off, for consistently sized dumplings
- If the dumplings feel wet on top after steaming, remove the lid and simmer for just 1-2 minutes more