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Cozy Chicken & Dumpling Soup - chicken dumpling - Chicken dumpling soup: whip up this incredible, heartwarming meal in under an hour. Perfect for cozy evenings

Cozy Chicken & Dumpling Soup

This chicken dumpling soup is the ultimate recipe for a comforting, hearty meal that feels like a warm hug. It combines tender chicken, savory broth, and fluffy homemade dumplings, making it a perfect dish for chilly evenings or a satisfying family dinner. I remember the first time I perfected my dumpling technique for this chicken dumpling soup; the trick is not to overmix the dough, ensuring they remain light and airy, not dense. This chicken dumpling soup is incredibly versatile and can be ad
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken thighs (cut into bite sized pieces)
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 small yellow onion (finely diced)
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon poultry seasoning (or ¼ teaspoon ground sage)
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups chicken broth (or chicken stock, plus additional if needed)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 teaspoons baking powder
  • 2 tablespoons cold butter
  • ½ cup milk
  • ½ cup frozen peas (optional)
  • Fresh parsley for garnish (optional)

Method
 

  1. In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat for 5-7 minutes. Transfer to a bowl and set aside.
  2. Add 3 tablespoons butter and the finely diced yellow onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of all-purpose flour, poultry seasoning, dried thyme, and ¼ teaspoon each salt & black pepper. Cook while stirring for 2 minutes.
  3. Gradually add 4 cups of chicken broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, chopped carrots, and chopped celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
  4. Meanwhile, to make the dumplings, in a medium bowl, whisk 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Use a fork to mix in 2 tablespoons cold butter until small crumbs form. Add ½ cup milk and combine with a spoon.
  5. Remove the lid from the soup. Stir in ½ cup frozen peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
  6. Garnish with fresh parsley if desired.
  7. Serve hot and enjoy!

Notes

- To ensure your chicken is perfectly cooked and safe, it should reach an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- For extra fluffy dumplings, avoid overworking the dough. Mix just until combined. If the dough seems too sticky, add a tiny bit more flour, but be careful not to make it tough.
- Store leftover chicken dumpling soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.