One Pot Chicken Dumpling Soup (Printable)

Tender chicken and fluffy dumplings simmered with vegetables in a comforting broth, all made in one pot.

# What You Need:

→ Soup Base

01 - 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 1 bay leaf
08 - 1 tsp dried thyme
09 - ½ tsp dried sage
10 - 6 cups low-sodium chicken broth
11 - 1 cup frozen peas
12 - 1 tsp salt, or to taste
13 - ½ tsp black pepper, or to taste
14 - 2 tbsp chopped fresh parsley

→ Dumplings

15 - 1 ½ cups all-purpose flour
16 - 2 tsp baking powder
17 - ½ tsp salt
18 - 2 tbsp unsalted butter, melted
19 - ¾ cup whole milk
20 - 2 tbsp chopped fresh parsley

# How To Make:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in garlic, carrots, and celery, cooking for another 3 minutes.
02 - Add chicken pieces and sauté until lightly browned, about 4–5 minutes.
03 - Stir in bay leaf, thyme, sage, salt, and pepper. Pour in chicken broth and bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes until chicken is tender and vegetables are softened.
05 - In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined. Fold in parsley; do not overmix.
06 - Remove bay leaf from soup. Stir in frozen peas.
07 - Drop tablespoons of dumpling batter onto simmering soup (about 12 dumplings). Cover and simmer gently for 15 minutes without lifting lid until dumplings are puffed and cooked through.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with extra 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 flavorful broth while staying tender and light
02 -
  • Never lift the lid while dumplings are cooking or they will collapse and become dense instead of fluffy
  • The dumpling batter should be thick and sticky, not runny, or they will dissolve into the soup
03 -
  • Let the dumpling batter rest for ten minutes before dropping it into the soup for the best texture
  • If the dumplings are sticking to the bottom of the pot, the heat is too high, so lower it slightly

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