One Pot Chicken Dumpling Soup

Rain was hammering against my kitchen window last Tuesday when I decided this soup needed to happen. Something about the grey sky and that particular chill that seeps into your bones made me crave dumplings floating in broth. I ended up calling my neighbor over because the recipe makes enough to feed a small army, and we stood around the stove watching those doughy pillows puff up through the steam.

My grandmother used to make chicken soup whenever anyone in the family felt under the weather, but she never added dumplings. I discovered that particular joy during a college winter break when my roommate and I were too broke to go out to eat but craving something substantial. We made a mess of the kitchen that night, but the memory of lifting that pot lid and seeing those puffy golden dumplings still makes me smile.

Ingredients

• Chicken thighs or breasts: Thighs stay juicier during longer simmering but breasts work fine if that is what you have on hand
• Olive oil: Creates a nice base for sautéing the aromatics and helps develop depth in the broth
• Onion, garlic, carrots, celery: This classic trio builds the foundational flavor that makes soup taste like home
• Bay leaf, thyme, sage: Dried herbs work beautifully here and infuse the broth as it simmers
• Chicken broth: Low sodium lets you control the salt level and adjust to your taste
• Frozen peas: Add a pop of sweetness and color without any prep work
• All purpose flour: The base for tender dumplings that hold their shape in the soup
• Baking powder: Essential for the lift that makes dumplings light and fluffy rather than dense
• Whole milk: Creates a tender dumpling texture and adds subtle richness
• Melted butter: Adds flavor and contributes to the soft texture of the dumplings

Instructions

Sauté the aromatics:

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 until fragrant.

Brown the chicken:

Add the chicken pieces and sauté until lightly browned, about 4 to 5 minutes. This step adds flavor to the base of your soup.

Add herbs and broth:

Stir in bay leaf, thyme, sage, salt, and pepper. Pour in the chicken broth and bring to a boil.

Simmer the base:

Reduce heat to a simmer, cover, and cook for 15 minutes, until the chicken is tender and vegetables are softened.

Make 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.

Prep for dumplings:

Remove the bay leaf from the soup. Stir in the frozen peas.

Add the dumplings:

Drop tablespoons of dumpling batter onto the simmering soup. You should get about 12 dumplings.

Cook until puffed:

Cover and simmer gently for 15 minutes without lifting the lid. The dumplings should be puffed and cooked through.

Season and serve:

Taste and adjust seasoning as needed. Serve hot, garnished with extra parsley if desired.

Save

This soup has become my go-to for sick friends, new parents, and basically anyone who needs a hug in a bowl. Last month I brought a pot to my sister when she was recovering from surgery and she texted me two days later asking if there was any left in her freezer.

Making It Your Own

I have found that adding a splash of heavy cream at the end transforms this into something incredibly luxurious without much effort. A little bit goes a long way and makes the broth feel velvety and rich.

Timing Is Everything

The dumplings need that uninterrupted steaming time to puff up properly. I set a timer and step away from the stove because the temptation to peek is real and it will ruin the texture.

Leftovers And Storage

This soup actually tastes better the next day as the flavors have time to meld together. I often make a double batch specifically to have leftovers for lunch throughout the week.

• Store in airtight containers for up to 4 days in the refrigerator
• The dumplings will absorb more broth as they sit so you may need to add a splash of water when reheating
• Freeze without dumplings if you plan to store longer than a few days and make fresh ones when you reheat

Save

There is something profoundly satisfying about a meal that comforts you from the inside out and leaves your kitchen smelling like warmth and care.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken?

Yes, you can substitute 2-3 cups of cooked, shredded rotisserie chicken. Add it during the last 10 minutes of simmering to heat through, then proceed with adding the dumplings as directed.

→ How do I know when the dumplings are cooked through?

The dumplings are done when they've doubled in size and feel firm to the touch, about 15 minutes of covered simmering. Insert a toothpick into the center—it should come out clean without any wet batter.

→ Can I freeze this soup?

The soup base freezes well for up to 3 months, but the dumplings don't freeze nicely. For best results, freeze the soup without dumplings, then make fresh dumplings when reheating.

→ What vegetables can I add or substitute?

You can add parsnips, diced potatoes, or green beans. Leeks work well in place of onions, and fresh thyme or rosemary can enhance the herb flavors.

→ Why shouldn't I lift the lid while dumplings cook?

Keeping the lid on traps the steam, which is essential for the dumplings to cook through properly. Lifting the lid releases heat and steam, resulting in gummy or undercooked centers.

→ Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend for the dumplings and ensure your chicken broth is certified gluten-free. The texture will be slightly different but still delicious.