Name: One Pot Chicken Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 2 carrots, diced; 2 celery stalks, sliced; 1 medium onion, chopped; 3 garlic cloves, minced; 6 cups chicken broth; 2 tbsp olive oil or butter; 1 tsp dried thyme; 1 bay leaf; Salt and black pepper to taste; Optional: 1 cup peas, corn, or green beans; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 4 tbsp cold butter, cubed; 3/4 cup milk

One Pot Chicken Dumpling Soup is a cozy, all-in-one meal that brings tender chicken, fluffy homemade dumplings, and hearty vegetables together in a savory broth. It’s warm, filling, and made in a single pot for minimal cleanup and maximum comfort. When I want something that feels like a hug in a bowl, this soup is exactly what I make.

One Pot Chicken Dumpling Soup

Why You’ll Love This Recipe

I love this recipe because it’s both rustic and satisfying—kind of like chicken and dumplings meets a classic chicken soup. The broth is rich and flavorful, the dumplings are light and pillowy, and the chicken just falls apart. Best of all, it’s all made in one pot, which means less mess and more time to relax with a bowl of pure comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:

Boneless, skinless chicken breasts or thighs
Carrots, diced
Celery, sliced
Onion, chopped
Garlic, minced
Chicken broth
Olive oil or butter
Dried thyme
Bay leaf
Salt and black pepper
Optional: peas, corn, or green beans

For the dumplings:

All-purpose flour
Baking powder
Salt
Butter (cold and cubed)
Milk

Directions

I start by heating olive oil or butter in a large pot over medium heat. I sauté the onions, carrots, and celery for about 5 minutes until soft.
I stir in the garlic and cook for 30 seconds until fragrant.
I add the chicken, broth, thyme, bay leaf, salt, and pepper. I bring everything to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the chicken is cooked through.
I remove the chicken, shred it, and return it to the pot. I also toss in any optional veggies at this point.
While the soup simmers, I make the dumpling dough by whisking together the flour, baking powder, and salt. I cut in the cold butter until crumbly, then stir in the milk to form a sticky dough.
I drop spoonfuls of the dough into the simmering soup, cover the pot, and cook for 15–18 minutes without lifting the lid, so the dumplings steam properly.
I check for doneness (the dumplings should be fluffy and cooked through), remove the bay leaf, and serve hot.

Servings and timing

This recipe makes about 6 servings and takes roughly 45 minutes from start to finish. It’s a comforting one-pot meal that feels like Sunday dinner any night of the week.

Variations

Sometimes I add a splash of cream or a few tablespoons of sour cream to the broth for a richer texture. If I want a herby twist, I mix fresh parsley or chives into the dumpling dough. I’ve also made it with leftover turkey or rotisserie chicken to save time.

storage/reheating

I store leftovers in the fridge for up to 3 days. The dumplings may absorb some of the broth, so I add a splash of water or extra stock when reheating. I reheat gently on the stovetop or in the microwave until everything is hot and the dumplings are soft again. I don’t recommend freezing the dumplings, as they can become mushy after thawing.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve made this with rotisserie chicken. I skip the long simmer and add the shredded chicken just before dropping in the dumplings.

Can I make the dumplings ahead?

I don’t recommend it. The dough is best when made fresh and added right before cooking so the dumplings stay light and tender.

How do I know when the dumplings are done?

I insert a toothpick or fork into one—if it comes out clean and the dumpling is fluffy inside, they’re ready.

Can I make this dairy-free?

Yes, I use plant-based butter and milk in the dumpling dough, and skip any optional cream in the soup.

What’s the best way to keep the dumplings from getting dense?

I make sure not to overmix the dough and never lift the lid while they’re steaming—that keeps them light and fluffy.

Conclusion

One Pot Chicken Dumpling Soup is a comforting, homemade classic that never goes out of style. The savory broth, tender chicken, and soft dumplings come together in a meal that’s both hearty and heartwarming. Whether I’m cooking for the family or just want a cozy bowl of something nourishing, this recipe always delivers.