This Chicken and Dumpling Soup is the ultimate comfort in a bowl. It features a rich, savory broth, tender chicken, and fluffy homemade dumplings. It’s a simple, one-pot meal perfect for chilly nights.
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Why You’ll Love This Chicken and Dumpling Soup
- Ultimate comfort: A cozy, savory bowl that feels like a warm hug.
- Surprisingly simple: Easy dumpling dough and a straightforward one-pot method.
- Incredibly versatile: Easily adapt with your favorite veggies or broth.
- Fantastic leftovers: Flavors meld and improve overnight for easy lunches.
Ingredients & Tools
- 2 tbsp olive oil or butter
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken thighs
- 8 cups chicken broth, low-sodium
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream or whole milk (optional, for richness)
- 1 cup frozen peas
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 tbsp fresh parsley, chopped
Tools: A large, heavy-bottomed pot or Dutch oven (at least 6 quarts), a mixing bowl, and a wooden spoon.
Notes: Using good-quality chicken broth and fresh herbs really makes a difference here, but the dumplings are the real star — that simple, fluffy dough is what turns a good soup into a legendary one.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Thighs stay incredibly moist and tender during cooking, much more so than breast meat. They add a wonderful richness to the broth that is just perfect for this kind of soup.
- Don’t overmix the dumpling dough. This is the golden rule! Overmixing develops the gluten and makes the dumplings tough. Stir the wet and dry ingredients together until they’re *just* combined—a few lumps are totally fine.
- Low-sodium broth is key. This gives you full control over the salt level. As the soup reduces and the dumplings cook, the saltiness can concentrate, so it’s best to season at the end.
- Have all your veggies prepped. This recipe moves quickly once you start, so having your mirepoix (onions, carrots, celery) diced and ready to go makes the process smooth and enjoyable.
How to Make Chicken and Dumpling Soup
Step 1: Start by building your soup base. Heat the olive oil or butter in your large pot over medium heat. Add the diced onion, carrots, and celery. You’ll want to cook these, stirring occasionally, until the onions become translucent and soft, which should take about 5-7 minutes. This step, called sweating the vegetables, builds a foundational layer of flavor. Add the minced garlic and cook for one more minute until it’s wonderfully fragrant.
Step 2: Now, add the chicken thighs to the pot. Pour in the chicken broth and add the bay leaves and dried thyme. Bring everything to a gentle boil, then immediately reduce the heat to a steady simmer. Let this cook, uncovered, for about 20 minutes. The chicken should be fully cooked and tender enough to shred easily with a fork.
Step 3: While the soup simmers, it’s time to make the dumpling dough. In your mixing bowl, whisk together the 2 cups of flour, baking powder, salt, and pepper. In a separate jug or bowl, combine the melted butter and whole milk. Pour the wet ingredients into the dry and add the fresh parsley. Stir with a fork until the flour is just moistened—remember, don’t overmix! The dough will be a bit shaggy and sticky, which is exactly what you want.
Step 4: Back to the soup! Remove the cooked chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaves. Now, to thicken the broth slightly, you’ll make a quick slurry. Take the 1/4 cup of flour and whisk it with a 1/2 cup of the hot broth from the pot in a small bowl until it’s completely smooth. Pour this slurry back into the soup, stirring constantly. This will give the broth a lovely, velvety body.
Step 5: Return the shredded chicken to the pot. If you’re using the cream or milk, stir it in now for a touch of richness. Add the frozen peas. Bring the soup back to a very gentle simmer—you should see small bubbles around the edges, but not a rolling boil.
Step 6: It’s dumpling time! Using two spoons or a small cookie scoop, drop tablespoon-sized portions of the dumpling dough directly onto the surface of the simmering soup. You should get about 12-14 dumplings. Space them out so they have room to expand. Once all the dumplings are in, cover the pot with a tight-fitting lid. This is crucial—the steam is what cooks the dumplings through. Do not peek for 15 minutes!
Step 7: After 15 minutes, carefully lift the lid. The dumplings should have puffed up significantly and be cooked through. You can test one by inserting a toothpick; it should come out clean. Give the soup a final taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, making sure each serving gets a couple of those fluffy, perfect dumplings.
Storage & Freshness Guide
- Fridge: Store soup base and dumplings separately up to 3 days.
- Freezer: Freeze soup base only up to 3 months; dumplings don’t freeze well.
- Reviving: Reheat soup base to a simmer; cook fresh dumplings for best texture.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing counterpoint to the rich, hearty soup, cleansing the palate between bites.
- Buttery, flaky biscuits — Because you can never have too many carbs when it comes to comfort food. They’re perfect for sopping up every last drop of that delicious broth.
- Sautéed garlicky greens like kale or spinach — They add a pop of color and a nutritious element that complements the soup without overpowering it.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the soup beautifully, creating a lovely balance.
- A light-bodied, malty lager — The smooth, slightly sweet flavor of the beer mirrors the malted notes in the dumplings and makes for a very cozy pairing.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help reset your taste buds.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cold ice cream are a classic, homey dessert that feels like a natural extension of the comforting meal.
- Lemon bars — Their bright, tangy sweetness is a fantastic way to finish the meal, offering a sharp contrast to the savory, herby flavors of the soup.
- Simple shortbread cookies — Sometimes, you just need a little buttery, not-too-sweet something, and these are the perfect, simple finale.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the dumplings. A rolling boil will cause the dumplings to break apart and become gummy. A gentle simmer is all you need to cook them through perfectly.
- Mistake: Peeking under the lid while the dumplings steam. I know it’s tempting, but lifting the lid lets out the precious steam that’s essential for cooking the tops of the dumplings. Trust the process and set a timer.
- Mistake: Overhandling the dumpling dough. As mentioned before, this is the number one reason for tough, dense dumplings. A light hand is your best friend here.
- Mistake: Skipping the slurry to thicken the broth. Without it, your soup will be very brothy. The slurry gives it a heartier, stew-like consistency that clings to the dumplings and chicken.
Expert Tips
- Tip: Use a cookie scoop for perfect dumplings. A small (1-tablespoon) spring-loaded cookie scoop makes portioning the dumpling dough incredibly easy and ensures they’re all the same size, so they cook evenly.
- Tip: Add fresh herbs at the very end. Stir in an extra tablespoon of chopped fresh parsley or dill right before serving. The fresh, bright flavor really makes the dish pop.
- Tip: For extra flavor, brown the chicken first. Before building the soup, pat the chicken thighs dry and sear them in the hot pot for 2-3 minutes per side until golden brown. This adds a deep, caramelized flavor to the entire soup.
- Tip: Let the dough rest. If you have a spare 5 minutes, let the dumpling dough sit after you mix it. This allows the flour to fully hydrate, resulting in an even more tender dumpling.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breasts cook faster and can dry out more easily. I’d recommend adding them later in the process, simmering for only 10-15 minutes before shredding. The trade-off is a leaner soup, but you’ll lose some of the richness and foolproof tenderness that thighs provide.
Can I make this soup ahead of time?
Yes, but with one caveat: make the soup base and prepare the dumpling dough separately. Store them in the fridge. When you’re ready to eat, reheat the soup to a simmer and then cook the dumplings fresh. Pre-cooked dumplings stored in the soup will become very soft and absorb too much liquid, losing their lovely texture.
My dumplings are gummy. What happened?
This usually points to two things: either the dough was overmixed, or the soup was at too vigorous a boil when you added them. Overmixing develops gluten (like in bread), leading to toughness, and a hard boil can tear the dumplings apart before they set. Next time, mix less and ensure a gentle, lazy simmer.
Can I freeze Chicken and Dumpling Soup?
You can freeze the soup base (broth, chicken, and veggies) very successfully. However, I do not recommend freezing the soup with the dumplings in it. They will become mushy and disintegrate upon thawing and reheating. Freeze the base, then make a fresh batch of dumplings when you reheat it.
Can I add other vegetables to this soup?
Of course! This recipe is a wonderful canvas. Diced potatoes, corn, green beans, or mushrooms would all be fantastic additions. Just be mindful of cooking times—harder veggies like potatoes should go in with the carrots, while softer ones like corn can be added with the peas at the end.
Chicken And Dumpling Soup
Learn how to make the best Chicken and Dumpling Soup from scratch! A one-pot meal with tender chicken and fluffy dumplings. Get the easy recipe now.
Ingredients
For the Soup:
-
2 tbsp olive oil or butter
-
1 large yellow onion (diced)
-
3 medium carrots (sliced into rounds)
-
2 celery stalks (chopped)
-
3 cloves garlic (minced)
-
1.5 lbs boneless, skinless chicken thighs
-
8 cups chicken broth (low-sodium)
-
2 bay leaves
-
1 tsp dried thyme
-
Salt and black pepper (to taste)
-
1/4 cup all-purpose flour
-
1/4 cup heavy cream or whole milk (optional, for richness)
-
1 cup frozen peas
For the Dumplings:
-
2 cups all-purpose flour
-
1 tbsp baking powder
-
1 tsp salt
-
1/2 tsp black pepper
-
3/4 cup whole milk
-
1/4 cup unsalted butter (melted)
-
2 tbsp fresh parsley (chopped)
Instructions
-
Start by building your soup base. Heat the olive oil or butter in your large pot over medium heat. Add the diced onion, carrots, and celery. You’ll want to cook these, stirring occasionally, until the onions become translucent and soft, which should take about 5-7 minutes. This step, called sweating the vegetables, builds a foundational layer of flavor. Add the minced garlic and cook for one more minute until it’s wonderfully fragrant.01
-
Now, add the chicken thighs to the pot. Pour in the chicken broth and add the bay leaves and dried thyme. Bring everything to a gentle boil, then immediately reduce the heat to a steady simmer. Let this cook, uncovered, for about 20 minutes. The chicken should be fully cooked and tender enough to shred easily with a fork.02
-
While the soup simmers, it’s time to make the dumpling dough. In your mixing bowl, whisk together the 2 cups of flour, baking powder, salt, and pepper. In a separate jug or bowl, combine the melted butter and whole milk. Pour the wet ingredients into the dry and add the fresh parsley. Stir with a fork until the flour is just moistened—remember, don’t overmix! The dough will be a bit shaggy and sticky, which is exactly what you want.03
-
Back to the soup! Remove the cooked chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaves. Now, to thicken the broth slightly, you’ll make a quick slurry. Take the 1/4 cup of flour and whisk it with a 1/2 cup of the hot broth from the pot in a small bowl until it's completely smooth. Pour this slurry back into the soup, stirring constantly. This will give the broth a lovely, velvety body.04
-
Return the shredded chicken to the pot. If you’re using the cream or milk, stir it in now for a touch of richness. Add the frozen peas. Bring the soup back to a very gentle simmer—you should see small bubbles around the edges, but not a rolling boil.05
-
It’s dumpling time! Using two spoons or a small cookie scoop, drop tablespoon-sized portions of the dumpling dough directly onto the surface of the simmering soup. You should get about 12-14 dumplings. Space them out so they have room to expand. Once all the dumplings are in, cover the pot with a tight-fitting lid. This is crucial—the steam is what cooks the dumplings through. Do not peek for 15 minutes!06
-
After 15 minutes, carefully lift the lid. The dumplings should have puffed up significantly and be cooked through. You can test one by inserting a toothpick; it should come out clean. Give the soup a final taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, making sure each serving gets a couple of those fluffy, perfect dumplings.07
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