One Pot Chicken Dumpling Soup (Printable)
Tender chicken and fluffy dumplings simmered with vegetables in a comforting single-pot meal perfect for cozy evenings.
# Ingredient List:
→ 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
# How to Make:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, dried thyme, dried parsley, bay leaf, salt, and pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Pour in chicken broth and bring to a boil. Reduce heat to maintain a gentle simmer.
04 - Add shredded chicken and frozen peas to the simmering broth. Let cook for 10 minutes while preparing dumpling dough.
05 - Whisk together flour, baking powder, and salt in a medium bowl. Stir in melted butter and whole milk until just combined—do not overmix. Gently fold in fresh chopped parsley.
06 - Drop rounded tablespoons of dough onto the simmering soup, leaving space between each dumpling. Cover pot tightly and simmer gently for 15 minutes without lifting the lid—this allows dumplings to steam and cook through.
07 - Check dumplings are puffed and cooked through in the center. Remove and discard bay leaf. Taste soup and adjust seasoning if needed. Serve hot, garnished with additional fresh parsley if desired.
# Expert Tips:
01 -
- Everything happens in one pot, which means maximum comfort with minimum cleanup
- The dumplings cook right on top of the soup, soaking up all that savory flavor while staying impossibly light
02 -
- Lifting the lid during the 15-minute steaming time releases the heat and moisture, causing dumplings to collapse or stay raw in the center
- The dough should be sticky and somewhat loose—if it's too dry, they won't steam properly and will turn dense
03 -
- If your dumplings are spreading too much, the soup might not be simmering enough—bring it to a gentle bubble before dropping
- Two spoons work better than one for dropping neat dumplings: scoop with one, scrape with the other