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Original Post: https://www.evolvingtable.com/chicken-dumpling-soup/

Chicken and dumpling soup in a white bowl with carrots and celery in the background.
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4.96 from 23 votes

Chicken Dumpling Soup Recipe

This homemade Chicken Dumpling Soup is the perfect comfort food recipe for a cozy winter day and is secretly so easy to make! The fluffy dumplings, creamy broth, and shredded chicken are sure to warm you up from the inside out.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Jennifer Deppa

Ingredients

Chicken Soup:

  • 1 Tbsp. oil avocado or olive
  • 1 ½ lbs. chicken thighs boneless, skinless
  • 1 ½ -2 tsp. salt divided
  • ¾ tsp. black pepper divided
  • 4 Tbsp. butter
  • 1 small sweet onion finely diced
  • 1 cup carrots cut into ½-inch slices
  • 3 celery ribs diced
  • 4 cloves garlic finely minced
  • ⅓ cup flour all purpose or gluten-free
  • 4 cups chicken broth regular sodium
  • 2 cups water
  • 1 Tbsp. Better than Bouillon chicken flavor
  • ½ tsp. each of thyme rosemary, basil, tarragon, sage
  • 1-2 cups milk regular or plant-based
  • 1 cup frozen peas

Dumplings:

  • 1 ¾ cups flour all purpose or gluten-free
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. garlic powder
  • ½ tsp. thyme dried
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ¾ cup milk regular or plant-based
  • 4 Tbsp. butter melted
  • ¼ cup sour cream
  • Thyme or curly parsley for serving

Instructions

  • Sear Chicken: Add oil to a large pot or Dutch oven over medium heat. Place the chicken in a single layer, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2-3 minutes per side, or until lightly browned. (It does not need to be cooked through.) Remove the chicken from the pot and set on a cutting board until cool to the touch. Cut chicken into bite-sized pieces and set aside until ready to use.
    1 Tbsp. oil, 1 ½ lbs. chicken thighs, 1 ½ -2 tsp. salt, ¾ tsp. black pepper
  • Saute Vegetables: Add butter to the pot over medium heat and wait for it to melt. Once melted add the diced onion, carrots, and celery. Saute veggies for 3-4 min, add garlic, and continue sauteing for an additional 30 seconds, or until fragrant.
    4 Tbsp. butter, 1 small sweet onion, 1 cup carrots, 3 celery ribs, 4 cloves garlic
  • Make the Sauce: Sprinkle in ⅓ cup flour and stir the vegetables until they’re coated. Pour in ½ cup broth, stir to combine, pour in an additional ½ cup broth, and mix together until a thick paste forms. Continue pouring in the additional broth and water 1 cup at a time, stirring well after each addition.
    ⅓ cup flour, 4 cups chicken broth, 2 cups water
  • Boil and Simmer the Soup: Mix in the better than bouillon, dried herbs, 1 teaspoon salt, ½ teaspoon black pepper, and cubed chicken. Bring the soup to a boil and then reduce heat to medium-low. Cover the pot with a lid and simmer for 15 minutes, or until the chicken is cooked through.
    1 Tbsp. Better than Bouillon, ½ tsp. each of thyme
  • Mix Dumpling Dough: While the soup is cooking, add the flour, baking powder, baking soda, garlic powder, salt, and black pepper for the dumplings into a large bowl. Whisk until well combined. Pour in the milk, melted butter, and sour cream. Stir everything together with a spatula until a thick dough forms.
    1 ¾ cups flour, 2 tsp. baking powder, ½ tsp. baking soda, ½ tsp. garlic powder, ½ tsp. thyme, 1 tsp. salt, ¼ tsp. black pepper, ¾ cup milk, 4 Tbsp. butter, ¼ cup sour cream
  • Add Dumplings to Soup: Scoop out 1-2 tablespoons worth of dough using a small cookie dough scoop or spoon and add to the soup. You should end up with about 25-35 dumplings.
  • Stir in Milk and Peas: Pour in the milk and frozen peas to the soup and stir until well combined. Make sure the dumplings are completely covered in soup and cook over medium heat for 5-7 minutes, or until a toothpick comes out clean.
    1-2 cups milk, 1 cup frozen peas
  • Serve soup with additional fresh thyme or parsley and enjoy!
    Thyme or curly parsley

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: You can dice all of the vegetables a day or two beforehand, simply keep in a bag in the fridge.
  • How to store: Keep leftovers in the refrigerator in an airtight container for up to 3-5 days.
  • How to freeze: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours.  Keep the soup in a freezer-safe plastic container for up to 3-4 months.
  • How to reheat: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
  •  

Nutrition

Calories: 548kcal | Carbohydrates: 48g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1619mg | Potassium: 712mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4524IU | Vitamin C: 14mg | Calcium: 268mg | Iron: 4mg