One Pot Chicken Dumpling Soup (Printable)
Tender chicken and fluffy dumplings simmer with vegetables in a comforting broth, all made in one pot for easy cleanup.
# What You'll Need:
→ Soup Base
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
→ 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
# How-To Steps:
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 Tips:
01 -
- Everything happens in one pot, so you spend less time cleaning and more time eating
- The dumplings cook right on top of the soup, becoming impossibly tender while steaming
02 -
- Never lift the lid while dumplings steam, or theyll collapse and turn dense instead of light
- The dumpling dough should be sticky and loose, not firm like pasta dough
03 -
- Cut the chicken into slightly larger pieces than you think necessary, since they shrink as they cook
- If the soup seems too thick after the dumplings, add more broth a little at a time