Chicken Dumpling Soup
One of the best things about this recipe is how simple and budget-friendly it is. With just a few basic ingredients, you can make a delicious and filling meal for the whole family. The dumplings are soft and pillowy, soaking up the flavorful broth, while the vegetables add a touch of freshness and texture.
Equipment
- Large Pot or Dutch Oven
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Mixing Bowl
- Ladle
- Wooden spoon
Ingredients
For the Soup:
- 2 tablespoons butter or olive oil
- 1 small onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 4 cups chicken broth – I prefer using low-sodium broth so I can control the salt. Homemade broth works great too!
- 2 cups cooked shredded chicken – Rotisserie chicken is a quick and easy option!
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste – Adjust based on your broth’s saltiness.
- 1/2 cup heavy cream optional – For a creamier, richer soup.
For the Dumplings:
- 1 cup all-purpose flour – The base of the dumplings.
- 2 teaspoons baking powder – Helps the dumplings puff up beautifully.
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder optional
- 1/2 cup milk – Whole milk works best but you can use whatever you have.
- 1 tablespoon butter melted
Optional Add-Ins:
- Fresh parsley – A sprinkle on top makes the soup look and taste even better.
- Mushrooms peas, or spinach – Great if you want to add more veggies.
- A pinch of nutmeg – Sounds unusual but it adds a subtle warmth to the broth.
Instructions
Step 1: Sauté the Vegetables (5 minutes)
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 3–4 minutes, stirring occasionally, until the vegetables soften.
- Stir in the minced garlic and cook for another 30 seconds—just until it smells amazing! Be careful not to burn it.
- Pro Tip: If you love extra flavor, you can add a splash of white wine here and let it cook down for a minute!
Step 2: Simmer the Soup (15 minutes)
- Pour in the chicken broth, then add the shredded chicken, dried thyme, salt, and black pepper. Stir well.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 10–15 minutes. This helps all the flavors blend beautifully.
- Pro Tip: If you want a creamier soup, stir in ½ cup of heavy cream at this stage.
Step 3: Make the Dumpling Dough (5 minutes)
- While the soup is simmering, grab a mixing bowl and whisk together:
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (if using)
- Pour in ½ cup milk and 1 tablespoon melted butter, then gently stir until combined. The dough should be soft and slightly sticky. Don’t overmix! Overmixing makes the dumplings tough instead of fluffy.
Step 4: Cook the Dumplings (10 minutes)
- Using a spoon, drop small spoonfuls of dough (about 1 teaspoon each) into the simmering soup. The dumplings will puff up as they cook!
- Cover the pot with a lid and let the dumplings steam for 10 minutes on low heat. No peeking! Keeping the lid on helps them cook through.
- Pro Tip: If you like extra fluffy dumplings, add a tiny bit of extra baking powder (¼ teaspoon) to the dough!
Step 5: Final Touches & Serve (5 minutes)
- Remove the lid and check that the dumplings are cooked—they should be firm yet soft and fluffy in the middle.
- Stir in fresh parsley for a pop of color and flavor. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and enjoy warm!
- Pro Tip: Leftovers? This soup tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to keep the dumplings from breaking apart.
Notes
Nutritional Value (Per Serving - Approximate)
- Calories: ~350-450 kcal
- Protein: ~25g
- Carbohydrates: ~40g
- Fat: ~12g
- Fiber: ~3g
- Sodium: ~800mg (varies with broth used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.