Crockpot Chicken Dumpling Soup
Using a crockpot makes this soup a total game-changer. You can prep your ingredients in the morning, set it to cook, and come home to a simmering pot of comfort.
Equipment
- Crockpot (Slow Cooker)
- Mixing Bowls
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Knife & cutting board
- Ladle
Ingredients
For the Soup
- 1.5 lbs boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 cups water
- 3 medium carrots sliced
- 2 celery stalks chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 cup heavy cream
For the Dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter melted
- 1/2 cup milk
Instructions
Prep the Chicken and Vegetables
- Rinse and pat dry the chicken breasts or thighs. Cut them into bite-sized pieces.
- Slice the carrots, chop the celery, and dice the onion. Mince the garlic.
- Pro Tip: Keep the vegetables roughly the same size so they cook evenly and look beautiful in the soup.
Layer Ingredients in the Crockpot
- Add the chicken, carrots, celery, onion, and garlic to the crockpot.
- Pour in the chicken broth and water. Sprinkle in thyme, parsley, salt, and pepper.
- Gently stir to combine all the ingredients.
- Pro Tip: Layering heavier vegetables on the bottom helps them cook evenly while the chicken stays tender on top.
Cook the Soup
- Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream for that creamy chicken dumpling soup texture.
Make the Dumpling Batter
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Stir in the melted butter and milk until just combined—don’t overmix!
- Pro Tip: A few small lumps are okay; overmixing can make the dumplings dense.
Add Dumplings to the Soup
- Drop spoonfuls of the dumpling batter directly into the simmering soup.
- Cover the crockpot and cook on high for 30–40 minutes, until the dumplings are fluffy and cooked through.
- Pro Tip: Avoid lifting the lid while the dumplings cook—they need that trapped steam to rise properly.
Serve and Enjoy
- Gently ladle the soup into bowls, making sure each serving gets a few dumplings.
- Optional: Garnish with extra parsley for a fresh touch.
- Pro Tip: This soup tastes even better the next day as the flavors continue to meld—just reheat gently on the stove.
Notes
Nutritional Value (per serving — approximate)
- Calories: ~390–430
- Protein: ~28g
- Carbohydrates: ~30g
- Fat: ~18g
- Fiber: ~2g
- Sugar: ~4g
- Sodium: ~820mg