One Pot Chicken Dumpling Soup (Printable)

Tender chicken and fluffy dumplings simmer with vegetables in a comforting bowl.

# What You'll Need:

→ Soup Base

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 1 bay leaf
08 - 1 tsp dried thyme
09 - ½ tsp dried sage
10 - 6 cups low-sodium chicken broth
11 - 1 cup frozen peas
12 - 1 tsp salt, or to taste
13 - ½ tsp black pepper, or to taste
14 - 2 tbsp chopped fresh parsley

→ Dumplings

15 - 1 ½ cups all-purpose flour
16 - 2 tsp baking powder
17 - ½ tsp salt
18 - 2 tbsp unsalted butter, melted
19 - ¾ cup whole milk
20 - 2 tbsp chopped fresh parsley

# Directions:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onions and cook until translucent, about 4 minutes. Stir in garlic, carrots, and celery, cooking for another 3 minutes.
02 - Add the chicken pieces and sauté until lightly browned, about 4–5 minutes.
03 - Stir in bay leaf, thyme, sage, salt, and pepper. Pour in the chicken broth and bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes, until the chicken is tender and vegetables are softened.
05 - While the soup simmers, prepare the dumpling batter: In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined. Fold in parsley; do not overmix.
06 - Remove the bay leaf from the soup. Stir in the frozen peas.
07 - Drop tablespoons of dumpling batter onto the simmering soup (you should get about 12 dumplings). Cover and simmer gently for 15 minutes without lifting the lid, until dumplings are puffed and cooked through.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with extra parsley if desired.

# Expert Hints:

01 -
  • One pot means almost zero cleanup, which is everything on busy weeknights
  • The dumplings cook right in the soup, soaking up all that savory goodness
  • Leftovers taste even better the next day, if they last that long
02 -
  • Do not lift the lid while dumplings steam or they will collapse and stay gummy inside
  • The batter should be thick and sticky, not runny, for the fluffiest results
  • Drop dumplings onto the soup not into it, so they steam on the surface
03 -
  • Cut chicken into uniform pieces so everything cooks evenly
  • Let the soup cool slightly before tasting to adjust seasoning, as heat masks salt

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