One Pot Chicken Dumpling Soup (Print Version)
A comforting soup with tender chicken, fluffy dumplings, and vegetables simmered in one pot—ideal for cozy dinners.
# 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
# How-To:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic, thyme, parsley, bay leaf, salt, and pepper. Cook for 1 minute until fragrant.
03 - Pour in chicken broth. Bring to a boil, then reduce to a simmer.
04 - Add shredded chicken and peas. Simmer for 10 minutes while preparing the dumplings.
05 - 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.
06 - Drop rounded tablespoons of dough onto the simmering soup, spacing them apart. Cover and simmer gently for 15 minutes without lifting the lid.
07 - Check dumplings for doneness; they should be puffed and cooked through. Remove bay leaf and adjust seasoning as needed. Serve hot.
# Expert Advice:
01 -
- Everything cooks in one pot so you spend more time eating and less time washing dishes
- The dumplings turn impossibly fluffy while absorbing all that savory broth into themselves
02 -
- Never lift the lid while dumplings steam or theyll collapse into dense disappointment
- Make sure the soup is gently simmering before dropping the dough—not boiling violently or sitting still
03 -
- Cook your chicken breasts in the broth first, then remove and shred—the broth becomes incredibly flavorful
- Use a cookie scoop for dumplings so they all cook evenly and look uniform