One Pot Chicken Dumpling Soup (Printable)
Tender chicken and fluffy dumplings simmer with vegetables in a rich, comforting broth for the perfect cozy dinner.
# What You Need:
→ For the Soup
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
12 - 2 cups cooked chicken, shredded
13 - 1 cup frozen peas
→ For the Dumplings
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
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery; cook for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, dried thyme, dried parsley, bay leaf, salt, and black pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Pour in chicken broth and bring to a boil. Reduce heat to maintain a gentle simmer.
04 - Add shredded cooked chicken and frozen peas to the simmering broth. Continue simmering for 10 minutes while preparing dumpling dough.
05 - In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and whole milk until just combined—do not overmix. Fold in chopped fresh parsley if using.
06 - Drop rounded tablespoons of dough onto the simmering soup, spacing them apart. Cover pot with lid and simmer gently for 15 minutes. Do not lift lid during cooking—dumplings need steam to cook through properly.
07 - Check dumplings for doneness; they should be puffed and cooked through in the center. Remove and discard bay leaf. Taste soup and adjust seasoning if needed. Serve hot, garnished with additional fresh parsley if desired.
# Expert Tips:
01 -
- Everything simmers in one pot, meaning fewer dishes and more time curled up on the couch
- The dumplings cook right on top of the soup, steaming into impossibly fluffy pillows that soak up all that flavorful broth
02 -
- Never lift that lid while dumplings are steaming, dropping the temperature even once makes them dense and gummy
- The dough should be sticky and shaggy, not smooth, overmixing develops gluten and creates tough dumplings
03 -
- Use a cookie scoop for uniform dumplings that cook at the same rate
- If the soup seems too thick after dumplings cook, add more broth a little at a time