Hey y’all! If there’s one dish my family begs for on chilly nights, it’s this irresistible One Pot Chicken Dumpling Soup. It’s the ultimate cozy comfort food: tender chicken and fluffy, pillowy dumplings swimming in a savory, soul-warming broth. Whether you’re looking to impress at a weeknight dinner, make a rainy day feel special, or bring some nostalgia to your table, this recipe has you covered. Let’s get cooking!
Why You’ll Love This One Pot Chicken Dumpling Soup
- Super easy cleanup – everything cooks up in one big pot!
- Rich, savory flavors thanks to homemade broth, veggies, and herbs.
- Ready in just about an hour – perfect for busy weeknights.
- Fluffy dumplings add a comforting, satisfying touch.
- Easily adaptable with your favorite veggies or seasonings.
Ingredients for One Pot Chicken Dumpling Soup
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1½ pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch chunks
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 cups low-sodium chicken broth
- 1 cup frozen peas
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt (for dumplings)
- 2 tablespoons chopped fresh parsley (for dumplings)
- 1 cup whole milk (for dumplings)
- 4 tablespoons unsalted butter, melted (for dumplings)
How to Make One Pot Chicken Dumpling Soup
Step 1: Sauté the Aromatics
In a large Dutch oven or heavy-bottomed soup pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-7 minutes until the vegetables are soft and fragrant, stirring occasionally. Add the garlic and cook for another minute.
Step 2: Cook the Chicken
Add chicken pieces to the pot. Season with 1 teaspoon salt, ½ teaspoon pepper, thyme, and dried parsley. Cook until lightly browned on all sides, about 5-6 minutes. Stir occasionally to prevent sticking.
Step 3: Add Broth & Simmer
Pour in 8 cups of chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes. Stir in the frozen peas after 15 minutes.
Step 4: Make the Dumpling Dough
While the soup simmers, mix dumpling ingredients: In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, ¾ teaspoon salt, and 2 tablespoons chopped fresh parsley. Stir in the whole milk and melted butter (4 tbsp) until just combined. Do not overmix – the dough will be thick and sticky.
Step 5: Add Dumplings & Finish Cooking
Increase soup heat to medium. Using a spoon or small cookie scoop, drop 1-tablespoon-sized mounds of dough onto the surface of the gently simmering soup. Cover the pot tightly and simmer (do not lift lid!) for 18-20 minutes until dumplings are puffed and cooked through. (They’ll float to the surface and look fluffy.)
Step 6: Taste & Serve
Taste for seasoning, adjust salt or pepper as needed, and ladle piping-hot soup with dumplings into bowls. Garnish with extra parsley if desired!
One Pot Chicken Dumpling Soup Notes
- Don’t peek while the dumplings cook; steam is crucial for them to rise and become fluffy.
- Thicken the soup with 2 tablespoons of flour mixed with ¼ cup broth if you prefer a richer, stew-like consistency. See more thickening tips from Serious Eats.
- For a lighter option, replace some all-purpose flour with whole-wheat flour in the dumplings.
One Pot Chicken Dumpling Soup Variations
- Vegetarian Version: Swap the chicken for mushrooms and double the veggies, use veggie broth.
- Herbaceous Upgrade: Fold fresh dill and chives into the dumpling dough for a springy twist.
- Spiced Comfort: Add ½ teaspoon smoked paprika and a pinch of cayenne for a subtle kick.
Required Equipment for One Pot Chicken Dumpling Soup
- Large Dutch oven or heavy-bottomed soup pot with tight lid
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Tablespoon, measuring cups and spoons
How to Store One Pot Chicken Dumpling Soup
Let soup cool completely, then transfer to airtight containers. Store in the refrigerator for up to 3 days. To freeze, place cooled soup (without dumplings) in freezer-safe bags for up to 2 months. Add fresh dumplings when reheating for the best texture. Reheat on the stovetop over medium-low heat until steaming.
Serving Suggestions for One Pot Chicken Dumpling Soup
- Pair with a crisp green salad or classic Caesar salad.
- Serve alongside toasted crusty bread or homemade rolls for dipping.
- Top each bowl with a squeeze of lemon juice and extra fresh herbs.
Pro Tips for Perfect One Pot Chicken Dumpling Soup
- Use boneless, skinless chicken thighs for the juiciest, most flavorful soup (more on chicken cuts here).
- Don’t overmix the dumpling dough—stop when just combined for light, tender dumplings.
- For even fluffier dumplings, let the dough rest for 5 minutes before scooping. Learn more dumpling secrets at Food Network.
One Pot Chicken Dumpling Soup FAQ
- Can I use rotisserie chicken? Yes! Shred cooked rotisserie chicken and add it after simmering the broth and veggies. Let it heat through before adding dumplings.
- Can I make this gluten-free? Substitute your favorite gluten-free flour blend for the dumpling dough, but keep an eye on dough texture, adding a splash more milk if needed.
- How do I know the dumplings are done? They should be puffed up, cooked through, and not raw in the center. Stick a toothpick in—if it comes out clean, they’re ready!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 2 tablespoons butter, melted
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned, about 5 minutes. Transfer to a plate and set aside.
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2In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add garlic and cook for 1 minute more.
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3Return chicken to the pot. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 12 minutes. Add peas and season with salt and pepper.
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4Meanwhile, in a bowl, whisk together flour, baking powder, and salt for the dumplings. Stir in milk and melted butter until a sticky dough forms. Drop heaping tablespoonfuls of dumpling dough into the simmering soup.
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5Cover the pot and cook for 18 minutes, until dumplings are puffed and cooked through. Stir in chopped parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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