I couldn’t believe how a pot of chicken dumpling soup packed with classic flavors and impossibly pillowy dumplings comes together in under an hour and vanishes from the table.

Jump to Recipe

I obsess over this chicken dumpling soup because it tastes like a meal that actually matters after a long day. I love the way shredded chicken swims in a broth that hits savory and clean, with a punch of diced onion brightening every spoonful.

The dumplings are fluffy and pillowy and ridiculously satisfying when they break apart into silky strands. And fresh parsley scattered on top makes the whole bowl sing, like it just woke up.

Not precious. Just honest, stick-to-your-ribs comfort you can eat with your hands if need be.

No excuses, I want it.

Ingredients

Print Recipe (No Advertisments)

Olive oil or butter: Adds cozy richness and silky mouthfeel, like a warm hug.
Onion: Sweet backbone that softens and makes everything taste homey.
Carrots: Crunchy, sweet slices that brighten color and chew.
Celery: Light herbaceous crunch, keeps the broth from tasting flat.
Garlic: Pungent lift that makes you actually want to slurp the bowl.
Chicken broth: The comfy liquid base that ties every cozy spoonful together.
Cooked chicken: Protein and texture, rotisserie gives fast, juicy flavor.
Salt: Brings out flavor, don’t be shy but taste as you go.
Black pepper: Mild heat and bite, keeps the soup from being sleepy.
Bay leaves: Subtle woodsy note, basically background depth you’ll barely notice.
Thyme: Earthy herbal warmth that makes the broth smell like Sunday.
Parsley: Fresh green pop, brightens the whole bowl at the end.
Frozen peas: Sweet little pops, optional but honestly pretty fun.
Flour: The dumpling’s structure, makes them pillowy not gummy.
Baking powder: Leavens the dumplings so they’re fluffy, not rock-like.
Dumpling salt: Small boost that makes the dough actually taste like something.
Dumpling butter: Little pockets of richness, gives tender, flaky bites.
Milk: Moisture and softness for dumplings, keeps them pillowy.
Egg: Binds the dough and adds subtle richness and color.

Ingredient Quantities

2 tablespoons olive oil or butter

1 large onion, diced

3-4 medium carrots, peeled and sliced about 1/4 inch thick

3 celery stalks, sliced

3 cloves garlic, minced

8 cups low sodium chicken broth

2 cups cooked shredded or diced chicken (rotisserie works great)

1 teaspoon salt, plus more to taste

1/2 to 3/4 teaspoon freshly ground black pepper

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

2 tablespoons chopped fresh parsley, plus extra for garnish

1 cup frozen peas (optional)

1 1/2 cups all purpose flour for dumplings

2 teaspoons baking powder

1/2 teaspoon salt for dumplings

3 tablespoons cold unsalted butter, cut into small pieces (for dumplings)

3/4 cup milk (whole or 2%) for dumplings

1 large egg for dumplings

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tablespoons olive oil or butter in a large pot over medium heat until shimmering; add the diced onion, sliced carrots and celery and cook, stirring occasionally, until the onion is soft and starting to brown, about 6 to 8 minutes.

2. Stir in the minced garlic and cook for about 30 seconds until fragrant, then pour in 8 cups low sodium chicken broth, add 2 bay leaves, 1 teaspoon salt, 1/2 to 3/4 teaspoon black pepper and 1 teaspoon dried thyme or a tablespoon of fresh thyme leaves; bring to a gentle simmer.

3. Add the 2 cups cooked shredded or diced chicken and 2 tablespoons chopped fresh parsley to the simmering broth; reduce heat so the soup stays at a low simmer while you make the dumplings.

4. In a medium bowl whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt for the dumplings.

5. Cut 3 tablespoons cold unsalted butter into the dry flour mixture with a fork or pastry cutter until the mixture looks like coarse crumbs with pea sized bits of butter still visible.

6. In a small bowl beat 1 large egg with 3/4 cup milk, then pour the wet into the dry and fold gently until just combined; the dough should be sticky but hold together, don’t overmix or the dumplings will get tough.

7. Drop rounded tablespoons of dumpling dough onto the surface of the simmering soup, spacing them about an inch apart; cover the pot tightly with a lid and simmer gently for 12 to 15 minutes without lifting the lid so the dumplings steam and cook through.

8. After 12 to 15 minutes remove the lid, check a dumpling by cutting it in half to make sure it’s cooked through and fluffy inside; if good, stir in 1 cup frozen peas if using and taste the soup, adjust salt and pepper.

9. Remove and discard the bay leaves, stir in a little extra chopped fresh parsley, ladle the soup into bowls and serve hot; dumplings are best eaten the day they’re made but leftovers can be refrigerated for 2 days.

Equipment Needed

1. Large heavy pot with a tight-fitting lid
2. Cutting board
3. Chef’s knife (sharp)
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Medium mixing bowl
7. Small bowl and a fork or pastry cutter for cutting butter
8. Liquid measuring cup for broth and milk
9. Ladle or large slotted spoon for serving

FAQ

Q: Can I make the dumplings ahead of time?

A: You can mix the dry dumpling ingredients ahead and store in a zip top bag in the fridge for a day or two, but dont assemble the wet dough until you're ready to cook. Once mixed the dough is best used right away, or the baking powder loses lift and dumplings will be dense.

Q: Can I use store bought rotisserie chicken or leftover chicken?

A: Yes, rotisserie or leftover roasted chicken works great and saves time. Just shred or dice it and add near the end so it stays moist. If the chicken is cold from the fridge, warm it in the hot broth for a few minutes before adding to serve.

Q: My dumplings fall apart or are gummy, what did I do wrong?

A: Most often thats from overmixing the dough or adding too much liquid. Mix just until combined, small lumps are fine. Also make sure your baking powder is fresh. If the dough gets kneaded or handled too much the dumplings get tough.

Q: How do I know when dumplings are cooked through?

A: They should be puffed, firm to the touch and not doughy inside. Use a toothpick to test the center, it should come out clean. Usually 12 to 15 minutes simmering covered is about right but check early if your dumplings are smaller.

Q: Can I make this soup vegetarian or gluten free?

A: For vegetarian use veggie broth and skip the chicken, add extra beans or mushrooms for protein. For gluten free use a 1 to 1 gluten free flour blend and a GF baking powder, but texture may be a bit different. The dumplings might be more crumbly with GF flour.

Q: Any tips to make the soup extra flavorful?

A: Sauté the onions carrots and celery until slightly caramelized for deeper flavor, taste and adjust salt at the end, and add a squeeze of lemon or splash of white wine vinegar just before serving to brighten the soup. Fresh parsley stirred in at the end really lifts it too.

Chicken Dumpling Soup Recipe Substitutions and Variations

2 tablespoons olive oil or butter — swap with 2 tablespoons avocado oil or light olive oil for a neutral taste, or 2 tablespoons ghee for a richer, nuttier flavor (works great if you want deeper savory notes).
1 large onion, diced — use 2 shallots or 1 cup sliced leeks if you want something milder and a bit sweeter; both cook faster so watch the color.
2 cups cooked shredded or diced chicken — substitute shredded rotisserie turkey or 2 cups firm tofu cubes for a vegetarian-friendly version; if using tofu, press it first and season well.
3/4 cup milk for dumplings — use 3/4 cup buttermilk for tangy, tender dumplings, or 3/4 cup unsweetened soy or oat milk if you need dairy-free; adjust salt slightly if using non-dairy.

Pro Tips

1. Cook the veg a bit longer than you think so the onions get caramelized and sweet; that little brown on the carrots and celery adds real depth to the broth, not just “soft” veg.

2. Use rotisserie chicken or poach the chicken in the broth first, then remove it, shred and return it; poaching gives extra flavor and keeps the meat moist. If using store chicken, taste the broth before salting, it may already be seasoned.

3. Keep the soup at a very gentle simmer when dumplings cook and don’t lift the lid. Steam is what makes them fluffy, and a rolling boil will make them fall apart or get tough.

4. For lighter dumplings, replace 1/4 cup of the flour with cornstarch or try a splash more milk if the dough seems dry. Also chill the butter and cut it into coarse pieces so you still have little pockets of fat for tender dumplings.

Chicken Dumpling Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I couldn't believe how a pot of chicken dumpling soup packed with classic flavors and impossibly pillowy dumplings comes together in under an hour and vanishes from the table.

Servings

servings

Calories

402

kcal

Equipment: 1. Large heavy pot with a tight-fitting lid
2. Cutting board
3. Chef’s knife (sharp)
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Medium mixing bowl
7. Small bowl and a fork or pastry cutter for cutting butter
8. Liquid measuring cup for broth and milk
9. Ladle or large slotted spoon for serving

Ingredients

2 tablespoons olive oil or butter
1 large onion, diced
3-4 medium carrots, peeled and sliced about 1/4 inch thick
3 celery stalks, sliced
3 cloves garlic, minced
8 cups low sodium chicken broth
2 cups cooked shredded or diced chicken (rotisserie works great)
1 teaspoon salt, plus more to taste
1/2 to 3/4 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
2 tablespoons chopped fresh parsley, plus extra for garnish
1 cup frozen peas (optional)
1 1/2 cups all purpose flour for dumplings
2 teaspoons baking powder
1/2 teaspoon salt for dumplings
3 tablespoons cold unsalted butter, cut into small pieces (for dumplings)
3/4 cup milk (whole or 2%) for dumplings
1 large egg for dumplings

Directions

Heat 2 tablespoons olive oil or butter in a large pot over medium heat until shimmering; add the diced onion, sliced carrots and celery and cook, stirring occasionally, until the onion is soft and starting to brown, about 6 to 8 minutes.
Stir in the minced garlic and cook for about 30 seconds until fragrant, then pour in 8 cups low sodium chicken broth, add 2 bay leaves, 1 teaspoon salt, 1/2 to 3/4 teaspoon black pepper and 1 teaspoon dried thyme or a tablespoon of fresh thyme leaves; bring to a gentle simmer.
Add the 2 cups cooked shredded or diced chicken and 2 tablespoons chopped fresh parsley to the simmering broth; reduce heat so the soup stays at a low simmer while you make the dumplings.
In a medium bowl whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt for the dumplings.
Cut 3 tablespoons cold unsalted butter into the dry flour mixture with a fork or pastry cutter until the mixture looks like coarse crumbs with pea sized bits of butter still visible.
In a small bowl beat 1 large egg with 3/4 cup milk, then pour the wet into the dry and fold gently until just combined; the dough should be sticky but hold together, don’t overmix or the dumplings will get tough.
Drop rounded tablespoons of dumpling dough onto the surface of the simmering soup, spacing them about an inch apart; cover the pot tightly with a lid and simmer gently for 12 to 15 minutes without lifting the lid so the dumplings steam and cook through.
After 12 to 15 minutes remove the lid, check a dumpling by cutting it in half to make sure it’s cooked through and fluffy inside; if good, stir in 1 cup frozen peas if using and taste the soup, adjust salt and pepper.
Remove and discard the bay leaves, stir in a little extra chopped fresh parsley, ladle the soup into bowls and serve hot; dumplings are best eaten the day they’re made but leftovers can be refrigerated for 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.