Description
One Pot Chicken Dumpling Soup is a hearty, comforting meal with tender chicken, vegetables, and fluffy homemade dumplings all simmered together in a savory broth. It’s cozy, filling, and made in one pot for easy cleanup.
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
For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp cold butter, cubed
- 3/4 cup milk
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté onions, carrots, and celery for 5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in chicken, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot. Add optional veggies if using.
- In a bowl, whisk flour, baking powder, and salt. Cut in butter until crumbly, then stir in milk to form a sticky dough.
- Drop spoonfuls of dough into the simmering soup. Cover and cook 15–18 minutes without lifting the lid.
- Check dumplings for doneness (they should be fluffy and cooked through). Remove bay leaf and serve hot.
Notes
- Add cream or sour cream for a richer broth.
- Mix herbs like parsley or chives into the dumpling dough for flavor.
- Use leftover turkey or rotisserie chicken to save time.
- Don’t overmix dumpling dough—it keeps them light and fluffy.
- Reheat with extra broth or water since dumplings absorb liquid.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4g
- Sodium: 740mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
