One Pot Chicken Dumpling Soup (Print version)
Tender chicken and fluffy dumplings simmer with vegetables in a rich, warming broth—all in one pot for easy cleanup.
# What you'll need:
→ For the Soup
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 (optional)
→ For the 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 (optional)
# Method:
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 advice:
01 -
- Everything cooks in one pot so you can spend more time eating and less time scrubbing dishes
- The dumplings cook right on top of the soup absorbing all that flavorful broth while staying incredibly fluffy
02 -
- Do not lift the lid while dumplings are cooking or they will deflate and stay dense
- The dumpling batter should be dropped gently onto the soup not stirred in
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate
- Let the dumpling batter rest for a few minutes before dropping it into the soup for even fluffier results