This Chicken Dumpling Soup recipe is your answer to a hearty, soul-warming meal that’s surprisingly easy to whip up, perfect for busy weeknights or a cozy weekend. It’s packed with tender chicken, wholesome vegetables, and fluffy dumplings, delivering pure comfort in every spoonful.
Key Ingredients for Chicken Dumpling Soup
To create this comforting Chicken Dumpling Soup, you’ll need the following:
For the Soup Base:
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/2 cup frozen peas (optional, for added color and sweetness)
- 2 tablespoons chopped fresh parsley, for garnish
For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (whole milk or 2% milk recommended)
- 2 tablespoons melted unsalted butter or vegetable oil
How to Make Chicken Dumpling Soup
This Chicken Dumpling Soup is a dream to make, offering incredible flavor without the fuss. Imagine tender chicken pieces swimming in a rich, savory broth alongside perfectly fluffy dumplings – pure bliss! This recipe takes approximately 15 minutes of prep and 30-35 minutes of cooking time, making it a weeknight champion.
Step-by-Step Instructions
Sauté Aromatics and Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Simmer the Broth: Pour in the chicken broth, ensuring it covers the vegetables. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
Add Chicken and Season: Return the browned chicken to the pot. Season generously with salt and freshly ground black pepper. Bring the soup back to a gentle simmer, uncovered, for about 5 minutes, or until the chicken is cooked through. If using, stir in the frozen peas during the last 2 minutes of simmering.
Prepare the Dumpling Batter: While the soup simmers, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate small bowl, whisk together the milk and melted butter (or oil). Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a slightly lumpy batter is perfectly fine.
Cook the Dumplings: Increase the heat of the soup to a gentle simmer (not a rolling boil). Drop spoonfuls of the dumpling batter directly into the simmering soup. Don’t overcrowd the pot; you may need to do this in two batches. Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed, firm, and cooked through. Avoid lifting the lid during the first 10 minutes of cooking to ensure the dumplings steam properly.
Serve Hot: Once the dumplings are cooked, ladle the Chicken Dumpling Soup into bowls. Garnish with fresh chopped parsley and serve immediately.
Why You’ll Love This Chicken Dumpling Soup
This Chicken Dumpling Soup is the epitome of homestyle cooking, offering a deeply satisfying and comforting experience with every bite. The star of this dish is undoubtedly the tender, shredded chicken nestled alongside impossibly fluffy, melt-in-your-mouth dumplings that soak up the rich, savory broth. Making this soup from scratch not only ensures the freshest, most vibrant flavors but also proves to be a cost-effective alternative to store-bought versions or dining out. Imagine the warm aroma filling your kitchen as you prepare this delightful meal!
What truly elevates this Chicken Dumpling Soup are the simple yet impactful herbs like thyme and rosemary, which infuse the broth with a wonderful depth of flavor, making it feel truly special. It’s a comforting embrace in a bowl, reminiscent of family dinners and cherished recipes, but with a convenient, easy-to-follow approach. If you love the idea of a hearty stew but crave that pillowy dumpling texture, this recipe is sure to become a new favorite. Ready to create a masterpiece of comfort? Give this Chicken Dumpling Soup a try today!
Storing and Reheating Tips
Properly storing your delicious Chicken Dumpling Soup will allow you to enjoy its comforting flavors for days to come.
Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze the soup in freezer-safe containers or heavy-duty freezer bags. Leave a little headspace to allow for expansion during freezing. Frozen Chicken Dumpling Soup will keep for up to 2-3 months. Important Note for Freezing: It’s often best to freeze the soup base and dumplings separately if possible, as dumplings can sometimes become a bit softer upon thawing. However, freezing them together is still an option for convenience.
Reheating:
- Stovetop: The best way to reheat is on the stovetop. Gently warm the soup over medium-low heat, stirring occasionally, until heated through. If the soup seems too thick, you can add a splash of chicken broth or water to reach your desired consistency.
- Microwave: For a quicker reheat, place a serving of soup in a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through, until hot.
- Reheating Frozen Soup: Thaw frozen soup overnight in the refrigerator before reheating on the stovetop or in the microwave. If reheating directly from frozen (for soup without dumplings), you may need to add extra liquid and increase the simmering time.
Final Thoughts
This Chicken Dumpling Soup is a true testament to the magic of simple ingredients coming together to create something extraordinary. Its comforting warmth and satisfying flavors make it a perfect dish for any occasion, and we encourage you to bring this delightful recipe into your own kitchen. Enjoy every savory spoonful!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Delicious Chicken Dumpling Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1 large yellow onion, finely chopped, 2 carrots, peeled and diced, 2 stalks celery, diced, 2 cloves garlic, minced
- Pour in the chicken broth, ensuring it covers the vegetables. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.8 cups low-sodium chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary
- Return the browned chicken to the pot. Season generously with salt and freshly ground black pepper. Bring the soup back to a gentle simmer, uncovered, for about 5 minutes, or until the chicken is cooked through. If using, stir in the frozen peas during the last 2 minutes of simmering.1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, Salt and freshly ground black pepper to taste, 1/2 cup frozen peas
- While the soup simmers, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate small bowl, whisk together the milk and melted butter (or oil). Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a slightly lumpy batter is perfectly fine.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup milk (whole milk or 2% milk recommended), 2 tablespoons melted unsalted butter or vegetable oil
- Increase the heat of the soup to a gentle simmer (not a rolling boil). Drop spoonfuls of the dumpling batter directly into the simmering soup. Don’t overcrowd the pot; you may need to do this in two batches. Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed, firm, and cooked through. Avoid lifting the lid during the first 10 minutes of cooking to ensure the dumplings steam properly.
- Once the dumplings are cooked, ladle the Chicken Dumpling Soup into bowls. Garnish with fresh chopped parsley and serve immediately.2 tablespoons chopped fresh parsley, for garnish