One Pot Chicken Dumpling Soup (Printable)
Tender chicken and fluffy dumplings simmer with vegetables in a rich, comforting broth—all in one pot.
# Ingredient List:
→ 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 (optional)
→ 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)
# Directions:
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 cooks in one pot, so you get maximum comfort with minimal cleanup
- The dumplings cook right on top of the soup, soaking up all that flavorful broth while staying incredibly fluffy
- It comes together in about an hour but tastes like it simmered all day
02 -
- Resist the urge to lift the lid while the dumplings cook, or they will collapse and turn dense instead of fluffy
- The dumpling batter should be dropped onto the soup while it is still simmering gently to ensure even cooking
03 -
- Cut the chicken into slightly larger pieces than you think you need, since they shrink as they cook
- Let the dumpling batter rest for a few minutes before dropping it onto the soup for the best texture