Name: One Pot Chicken Dumpling Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast, diced; 1 cup carrots, sliced; 1 cup celery, diced; 1 small onion, chopped; 4 cups chicken broth; 1 cup all-purpose flour; 1/2 cup milk; 2 tbsp unsalted butter; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped (optional)

Hey y’all! If you’re searching for a warm, comforting meal that practically hugs you from the inside out, this One Pot Chicken Dumpling Soup is just what you need. With tender Chicken, fluffy dumplings, and flavorful veggies all simmered together in one pot, this soup is perfect for busy weeknights, family gatherings, or whenever you crave classic home-cooked goodness. Grab a spoon and let’s get cooking!

Why You’ll Love This

One-Pot Wonder: Minimal cleanup since everything cooks in just one pot!
Cozy Comfort Food: It’s hearty, soothing, and perfect for chilly days or when you need a pick-me-up.
Super Satisfying: Juicy Chicken, tender veggies, and fluffy dumplings make every bite incredibly filling.
Customizable: Easy to modify for different dietary needs or to use up whatever you have on hand.
Quick & Easy: Ready in about an hour, with minimal fuss or special equipment needed.

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
1 medium yellow onion, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
6 cups low-sodium chicken broth
1 cup frozen peas
Salt and black pepper to taste
For the Dumplings:
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 tablespoons unsalted butter, melted
1 tablespoon fresh parsley, chopped (optional)

Directions

Step 1: Sauté the Base

In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the veggies become soft and fragrant. Add the minced garlic, dried thyme, and dried parsley, then cook for another 1 minute.

Step 2: Cook Chicken

Add the chicken pieces to the pot. Season with a pinch of salt and black pepper. Cook for about 4-5 minutes, stirring, until the chicken just starts to brown (it doesn’t need to be fully cooked through yet).

Step 3: Simmer the Soup

Pour in the chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes. After 15 minutes, stir in the frozen peas and adjust seasoning as needed.

Step 4: Prepare the Dumpling Dough

While the soup simmers, whisk together flour, baking powder, and salt in a bowl. Stir in the milk, melted butter, and chopped parsley until just combined — don’t overmix! The dough will be thick and sticky.

Step 5: Drop the Dumplings

Uncover the soup and increase the heat to a low boil. Using a tablespoon or small cookie scoop, drop dumpling dough onto the surface of the soup (makes about 12 dumplings). Cover the pot with a tight lid, reduce heat to a simmer, and cook for 15 minutes. Don’t peek—the dumplings cook best in steam!

Step 6: Finish & Serve

Carefully check that the dumplings are cooked through by splitting one in half. If they’re fluffy inside, they’re ready. Spoon the chicken, veggies, broth, and dumplings into bowls. Sprinkle with extra parsley if desired and serve hot!

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Notes

Be gentle with your dumpling dough—overmixing makes them tough.
For extra flavor, use homemade chicken stock if you have it.
Add greens like chopped spinach or kale for a nutrition boost.

Variations

Creamy Version: Stir in 1/2 cup heavy cream before adding the dumplings for a rich, creamy soup.
Gluten-Free: Use a 1:1 gluten-free flour blend for dumplings and check chicken broth labels for gluten content.
Herb Boost: Add fresh dill or tarragon with the dumpling dough for extra herbal fragrance.

Required Equipment

Large heavy-bottomed pot or Dutch oven (at least 5 quarts)
Sharp knife and cutting board
Mixing bowls
Measuring cups and spoons
Wooden spoon or spatula
Tight-fitting lid

Storage Instructions

Let soup cool completely before transferring to airtight containers.
Refrigerate for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to loosen if needed.
Dumplings may soften over time—best enjoyed fresh, but still tasty after reheating.
Not recommended for freezing as dumplings can become mushy.

Suggested Pairings & Serving Recommendations

Serve with crusty bread or flaky biscuits to soak up the delicious broth.
Add a simple green salad for a lighter side.
Finish with a squeeze of lemon or a sprinkle of freshly cracked black pepper for extra brightness.

Pro Tips

Keep the lid on tight while cooking dumplings—steam is key for fluffy texture.
Shred leftover rotisserie chicken and add it in Step 3 for an even quicker meal.
Dice veggies evenly so they cook at the same pace and create a perfect soup base.

FAQ

Can I use pre-cooked chicken?

Yes! Stir in shredded pre-cooked chicken with the peas and simmer just long enough to heat through.

What if I don’t have a Dutch oven?

A large, heavy pot with a well-fitting lid works just as well—just keep the heat moderate to avoid scorching.

Can I make this ahead?

You can prep the soup and veggies a day in advance. Add and cook the dumplings fresh for best results.

One Pot Chicken Dumpling Soup

Why You’ll Love This

Ingredients