One Pot Chicken Dumpling Soup (Printable)

Tender chicken and fluffy dumplings simmered with vegetables in a rich, savory broth—all in one pot.

# What You'll Need:

→ Soup Base

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried parsley
08 - 1 bay leaf
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 6 cups chicken broth
12 - 2 cups cooked chicken, shredded
13 - 1 cup frozen peas

→ Dumplings

14 - 1½ cups all-purpose flour
15 - 2 teaspoons baking powder
16 - ½ teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - ¾ cup whole milk
19 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, dried thyme, dried parsley, bay leaf, salt, and black pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Pour in 6 cups chicken broth and bring to a boil. Once boiling, reduce heat to maintain a gentle simmer.
04 - Add shredded cooked chicken and frozen peas to the simmering broth. Continue simmering for 10 minutes while preparing the dumpling dough.
05 - In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and whole milk until just combined—do not overmix. Fold in fresh chopped parsley if using.
06 - Drop rounded tablespoons of dough onto the simmering soup, spacing them evenly apart. Cover pot tightly and simmer gently for 15 minutes without lifting the lid—dumplings will steam and cook through.
07 - Check dumplings for doneness; they should be puffed and cooked through in the center. Remove bay leaf. Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh parsley.

# Expert Tips:

01 -
  • Everything cooks in one pot so you spend more time eating and less time washing dishes
  • The dumplings come out impossibly light and tender, like little clouds floating in your bowl
  • It makes enough for generous seconds plus lunch the next day, and honestly the leftovers taste even better
02 -
  • Resist the urge to lift the lid while dumplings cook—steam is essential for them to rise properly
  • The dumpling dough should be sticky and shaggy, not smooth like bread dough
  • Make sure the soup is at a gentle simmer, not a rolling boil, when adding dumplings
03 -
  • Use two spoons to drop the dumpling dough—one to scoop and one to push it off into the soup
  • If the soup seems too thick after dumplings finish, add more broth a little at a time

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