Go Back
One Pot Chicken Dumpling Soup

One Pot Chicken Dumpling Soup

This comforting One Pot Chicken Dumpling Soup is a hearty meal that combines tender chicken, savory vegetables, and fluffy dumplings all cooked in one pot for easy cleanup. It’s perfect for a cozy family dinner or whenever you need a warm bowl of comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 ladle

Ingredients
  

  • 1 lb boneless, skinless chicken thighs or breasts
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt (for dumplings)
  • 1 cup milk
  • 2 tablespoon butter, melted
  • fresh parsley, for garnish

Instructions
 

  • In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, until the vegetables are slightly softened.
  • Add the chicken to the pot, followed by the chicken broth, thyme, parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the frozen peas.
  • While the soup is simmering, prepare the dumplings. In a medium bowl, combine flour, baking powder, and salt. Stir in the milk and melted butter until just combined (do not overmix).
  • Drop spoonfuls of the dumpling batter on top of the simmering soup. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are fluffy and cooked through.
  • Once the dumplings are ready, serve the soup hot, garnished with fresh parsley.

Notes

You can use leftover chicken or rotisserie chicken to save time.
Feel free to customize the vegetable mix based on your preferences; adding green beans or corn works well.
This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.