One Pot Chicken Dumpling Soup (Printable Version)

Tender chicken and fluffy dumplings simmer with vegetables in a comforting broth for the ultimate cozy dinner.

# What You’ll Need:

→ Soup Base

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

→ 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 onion, carrots, and celery; cook 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 and bring to a boil. Reduce heat and let simmer.
04 - Stir in shredded chicken and peas. Simmer for 10 minutes while preparing dumplings.
05 - Whisk together flour, baking powder, and salt in a medium bowl. Stir in melted butter and milk until just combined. Fold in parsley.
06 - Drop rounded tablespoons of dough onto simmering soup. Cover pot and simmer gently for 15 minutes without lifting the lid.
07 - Check dumplings are puffed and cooked through. Remove bay leaf, adjust seasoning if needed, and serve hot garnished with fresh parsley.

# Top Tips:

01 -
  • Everything cooks in one pot, meaning less cleanup and more time for curling up on the couch with a steaming bowl
  • The dumplings emerge impossibly fluffy and tender, absorbing all that seasoned broth while holding their shape
02 -
  • Resist every urge to lift that lid while dumplings cook—the trapped steam is what transforms the dough into fluffy pillows
  • The dough should be shaggy and slightly sticky, not perfectly smooth—overmixing makes tough, dense dumplings
03 -
  • Use two spoons to drop the dough—one to scoop and one to push it off into the soup for consistent, mess-free dumplings
  • Let your dough rest for 5 minutes before dropping it into the soup for extra tenderness

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