One Pot Chicken Dumpling Soup (Print)
Tender chicken and fluffy dumplings simmer with vegetables in a rich, comforting broth—perfect for cozy family dinners.
# Ingredient List:
→ 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
→ Proteins and Vegetables
12 - 2 cups cooked chicken, shredded (rotisserie or poached)
13 - 1 cup frozen peas
→ Dumpling Dough
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 (optional)
# How-To Steps:
01 - Melt the butter in a large pot or Dutch oven over medium heat. Add the 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 if using.
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—the dumplings will steam and cook through.
07 - Check dumplings for doneness: they should be puffed and cooked through in the center. Remove the bay leaf. Taste soup and adjust seasoning as needed. Serve hot, garnished with more fresh parsley if desired.
# Expert Suggestions:
01 -
- Everything happens in one pot, which means maximum comfort with minimum dishes, exactly what you need when youre craving something nourishing but not eager to scrub multiple pans afterward
- The dumplings cook right on top of the soup, absorbing all those savory flavors while staying impossibly fluffy inside, like savory biscuits that decided to take a warm bath
02 -
- The most important rule is not lifting that lid while the dumplings cook, because releasing the steam will cause them to collapse into dense doughy lumps instead of puffing up beautifully
- Overmixing the dumpling dough develops too much gluten, making them tough instead of tender, so mix until just combined even if it looks imperfect
03 -
- If your dumplings are spreading too much, your soup might not be simmering enough, so make sure it is at a gentle bubble before dropping the dough
- Using room temperature milk helps the dumpling batter come together more easily and creates a more consistent texture