One Pot Chicken Dumpling Soup (Printable Version)

Hearty soup with tender chicken, fluffy dumplings, and vegetables in a savory broth.

# 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 Make It:

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 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.
06 - Drop rounded tablespoons of dough onto simmering soup, spacing apart. Cover pot and simmer gently for 15 minutes. Do not lift lid.
07 - Check dumplings for doneness—puffed and cooked through center. Remove bay leaf. Adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • The dumplings cook right on top, steaming into the most tender pillows youve ever tasted
  • One pot means zero cleanup, and the leftovers taste even better the next day
02 -
  • Whatever you do, do not lift the lid while the dumplings are steaming or they will collapse and stay gummy in the center
  • The dough should be sticky and shaggy, not smooth like bread dough, or the dumplings will turn out dense and heavy
03 -
  • A rotisserie chicken from the store saves so much time and adds extra flavor from the seasoning already on the meat
  • If your dumplings are still raw in the center after 15 minutes, cover and cook another 5 minutes, but try not to peek too often

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