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One Pot Chicken Dumpling Soup

One pot chicken dumpling soup with tender shredded chicken and soft, pillowy dumplings simmered in a herby broth with carrots and celery. This grandma-style weeknight comfort bowl uses no rolling pin—just drop spoonfuls and let the pot do the work.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 tbsp butter
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 clove garlic, minced
  • 6 cup chicken broth
  • 1 lb boneless, skinless chicken breast
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 2 bay leaves
Dumplings
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 3 tbsp cold butter, cubed
  • 0.75 cup milk
  • 2 tbsp fresh parsley, chopped
Finish
  • 0.5 cup heavy cream
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 6-7 minutes, stirring occasionally until glossy and tender.
  2. Add the garlic and cook until fragrant, about 1 minute. Stir continuously so it smells aromatic without browning.
  3. Pour in the chicken broth and add the whole chicken breast, thyme, sage, salt, pepper, and bay leaves. Bring to a simmer, cover, and cook for 20 minutes until the chicken is cooked through and the broth is actively bubbling.
Shred chicken and make dumplings
  1. Remove the chicken, shred it with two forks, and set aside. Discard the bay leaves and keep the broth simmering.
  2. While the chicken cooks, whisk together the flour, baking powder, and salt for the dumplings. Cut in the cold butter until crumbly, then stir in the milk and parsley just until a soft dough forms, no dry flour left.
Simmer and finish
  1. Return the shredded chicken to the pot and bring the broth back to a gentle simmer. Stir to distribute the chicken through the broth evenly.
  2. Drop spoonfuls of the dumpling dough directly into the simmering broth. Cover and cook for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
  3. Stir in the heavy cream, ladle into bowls, and top with fresh parsley. Serve immediately while the dumplings stay pillowy and the broth looks creamy.

Notes

Pro tip: keep the broth at a gentle simmer when adding dumplings so they cook through without getting dense. Store leftovers covered in the fridge up to 3 days; reheat gently with a splash of broth. Freezing is not recommended because the dumplings can turn soft and uneven after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar finish with less richness.