Amazing 6-serving Chicken Dumpling Soup

Name: Amazing 6-serving Chicken Dumpling Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts cut into 1-inch pieces; 1 cup diced onion; 1 cup diced carrots; 1 cup diced celery; 3 garlic cloves minced; 6 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 bay leaf; 1 cup frozen peas; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt (for dumplings); 3/4 cup milk; 2 tablespoons melted butter

By anna Boncoeur On November 2, 2025

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There is just nothing on this earth that beats a steaming bowl of **Chicken Dumpling Soup** when the weather turns chilly. Forget those sad, thin versions you might have tried; we are making the real deal here—hearty, packed with tender chicken and vegetables, and topped with clouds of fluffy, homemade dumplings. It’s the ultimate cozy meal, and I promise you, it’s so much simpler than you think!

Hi, I’m Anna! I’m a passionate food lover, and my whole goal is to bring you simple and flavorful chicken recipes that make your everyday cooking easier and way more joyful. Life is busy enough, right? You shouldn’t have to spend hours in the kitchen to get that deep, comforting flavor. This recipe for Chicken Dumpling Soup is my go-to solution for turning a standard weeknight into something truly special for the whole family.

We’re aiming for six generous servings here, perfect for leftovers, and we’ll use basic pantry staples to get that rich broth base going. Trust me, once you smell this simmering, you’ll forget all about takeout.

Table Of content

Gathering Your Ingredients for Perfect Chicken Dumpling Soup

To make this amazing, hearty soup for our six servings, you’ll want to gather everything before you even turn on the stove. Good ingredients make a good soup, but great ingredients make the best Chicken Dumpling Soup! Don’t worry about anything fancy here; we are sticking to simple things that pack a huge flavor punch.

Preparation is key, so have your veggies diced and your chicken ready to go before you start the sautéing process. It keeps everything smooth!

Essential Components for the Broth and Chicken

For the core of the soup, you’ll need about a pound of boneless, skinless chicken breasts. Make sure you cut those up into nice, uniform 1-inch pieces—this helps them cook evenly. We need two tablespoons of olive oil for the initial browning. For our vegetables, grab one cup each of diced onion, carrots, and celery, plus three cloves of garlic that you’ll mince finely. The liquid base is crucial: six cups of good chicken broth, one bay leaf for depth, and seasonings like one teaspoon of dried thyme, one teaspoon of salt, and half a teaspoon of black pepper. Finally, toss in one cup of frozen peas right at the end for a pop of color and sweetness.

What You Need for Fluffy Homemade Dumplings

This is where the magic happens! For the drop dumplings, you’ll whisk together 1 1/2 cups of all-purpose flour, two teaspoons of baking powder, and half a teaspoon of salt in a separate bowl. Then, you bring in the wet ingredients: 3/4 cup of milk and two tablespoons of melted butter. You’re mixing these until they just come together into what I call a thick batter—it should be scoopable, not runny at all. That’s how you get those perfect, fluffy pillows floating on top!

Equipment Needed for Making Chicken Dumpling Soup

You don’t need a ton of fancy gadgets for this simple stovetop recipe, thank goodness! A large pot or Dutch oven is your best friend for getting everything simmering comfortably. Make sure you have a sturdy whisk for whipping up those dumpling batters quickly.

And please, for safety and certainty, grab your food thermometer. Checking that the chicken hits 165 degrees Fahrenheit is the secret to serving delicious, worry-free soup every single time.

Step-by-Step Instructions for Your Chicken Dumpling Soup

Now that everything is prepped—your chicken cut, veggies diced, and dumpling mix ready—we can get this beautiful soup on the stove! This whole process takes about 40 minutes of active cooking time, but it feels like you’re barely doing anything once it starts bubbling away. Follow these steps carefully, especially around the dumpling stage, and you’ll have the best comfort food imaginable.

Sautéing Aromatics and Cooking the Chicken

First things first, get that large pot or Dutch oven heated up over medium heat. Pour in your two tablespoons of olive oil. Once the oil shimmers slightly, add your 1-inch chicken pieces. We want to brown them up a bit on all sides—don’t crowd the pan, or they’ll steam instead of brown! This usually takes about five minutes. Browning adds so much flavor, so don’t skip it!

Next, toss in your diced onion, carrots, and celery. Stir everything around and let those vegetables soften up a bit; this takes another five minutes. They should start smelling sweet and fragrant. Then, stir in your three minced garlic cloves. Garlic burns fast, so only cook it for about one minute until you can really smell it, then move on quickly!

Building the Rich Broth Base

Time to make it soupy! Pour in your six cups of chicken broth. Now is the moment to add your seasonings: the dried thyme, the initial teaspoon of salt, the pepper, and that all-important bay leaf. Give it a good stir to incorporate everything, and turn the heat up until the mixture reaches a full boil. Once it’s boiling hard, immediately reduce the heat way down so it’s just simmering gently.

Let this simmer uncovered for about 15 minutes. This is when the chicken cooks through and the veggies get tender. You absolutely must check the chicken temperature here! Stick your food thermometer right into the thickest piece; we are looking for a safe 165 degrees Fahrenheit internally. If it’s not there yet, give it a few more minutes. Once it hits that magic number, stir in your cup of frozen peas.

Preparing and Adding the Drop Dumplings

While the soup is simmering, you should have already prepped your dumpling batter (flour, baking powder, salt mixed, then milk and melted butter stirred in until thick). If you haven’t done this yet, do it now! You want that batter ready the minute the chicken is done.

Once the peas are in and the broth is gently simmering, use your tablespoon to drop spoonfuls of that thick batter right onto the surface of the soup. Don’t try to stir them in, just drop them gently on top. This is the most important part for fluffy dumplings: once the last spoonful is in, immediately cover the pot TIGHTLY. You must not lift that lid for 15 full minutes. The steam trapped inside is what cooks them through and makes them light and airy. If you peek, the steam escapes, and your dumplings might fall flat. Trust me on this—keep the lid closed until the timer goes off!

When the 15 minutes are up, turn off the heat, carefully remove the bay leaf, and serve that piping hot Chicken Dumpling Soup right away!

Tips for Achieving Expert Level Chicken Dumpling Soup Results

Even though this recipe is straightforward, those little details I’ve picked up over the years really make the difference between a good soup and an absolutely fantastic one. I want your Chicken Dumpling Soup to be perfect every time you make it. A few small adjustments can elevate this comfort classic instantly!

Don’t rush the browning step for the chicken—that initial sear locks in flavor that simple boiling just can’t replicate. And remember, when it comes to dumplings, patience is truly a virtue. It’s worth waiting those extra few minutes! You can find more great tips on making delicious chicken dishes like these juicy baked chicken breasts.

Mastering the Dumpling Consistency

When you mix your dumpling batter, you’re aiming for something thick—think of very sticky oatmeal. If you find your batter seems too thin, almost like pancake batter, don’t panic! Just whisk in another tablespoon of flour, one at a time, until it holds its shape when spooned. If it seems too stiff and dry, add milk, maybe a teaspoon at a time, until it’s just thick enough to scoop.

You want the batter to hold its mound shape when you drop it onto the simmering soup. If it spreads out immediately, it’s too wet and will likely result in flat dumplings.

Safety First: Verifying Chicken Doneness

I know it seems fussy, but checking the chicken temperature is non-negotiable, especially when you have family eating. Chicken must reach 165 degrees Fahrenheit internally to be safe. Don’t just cut a piece open to check; use your instant-read food thermometer and probe the thickest part of the largest chunk of chicken after that first 15-minute simmer.

If it hasn’t hit 165°F, let it simmer a bit longer until it does. Only once the chicken is safely cooked do you add the peas and drop the dumplings. This ensures that by the time the dumplings are perfectly fluffy, your chicken is perfectly cooked, too!

Frequently Asked Questions About Chicken Dumpling Soup

I get so many great questions about this recipe because everyone wants that perfect bowl of comfort! Since this is designed to be an easy dinner solution, I’ve gathered the most common things folks ask about making this hearty soup successful.

Can I use pre-cooked chicken in this Chicken Dumpling Soup?

You absolutely can use leftover, fully cooked chicken, but you need to adjust your timing! If you use pre-cooked chicken, you skip the initial 15-minute simmer where the raw chicken cooks through. Add your cooked chicken right before you add the peas. Then, let the broth simmer for about 5 minutes just to heat the chicken through and let the flavors meld before you drop in the dumplings. Flavor-wise, using raw chicken that sears first gives you a deeper base, but using leftovers makes this an even faster weeknight meal!

How can I make this hearty soup recipe slightly lighter?

It’s naturally pretty balanced, but if you’re looking to cut back just a touch, swap out the regular chicken broth for low-sodium chicken broth—that saves on salt automatically. For the dumplings, you can cut the melted butter in half and substitute that amount with a splash more milk. The dumplings won’t be quite as rich, but they will still be wonderfully fluffy and light, keeping this a satisfying yet lighter hearty soup option.

Why shouldn’t I lift the lid while the dumplings cook?

This is the golden rule for fluffy dumplings! When you drop the batter into the simmering soup, they start cooking immediately due to the direct heat from the liquid and the steam trapped above. If you lift the lid, all that steam rushes out. That steam is what puffs the dumplings up and keeps them light and airy. If the steam escapes, the dumplings will deflate and sink into the broth, resulting in dense, doughy pockets instead of those beautiful, tender clouds!

Storing and Reheating Your Leftover Chicken Dumpling Soup

This soup is even better the next day, but we have to treat those wonderful dumplings gently! They tend to soak up a lot of broth and can get a little soft if they sit too long. If you know you’ll have leftovers, I always advise portioning out the soup *without* the dumplings first, saving the dumplings separately if possible.

If you do store it all together, just be prepared for the dumplings to be much softer when you reheat. It’s still delicious, but the texture changes slightly. Don’t worry, though; we can revive it!

Optimal Storage Methods

For the best results, let any leftover soup cool down on the counter for about 30 minutes before you seal it up. Store your Chicken Dumpling Soup in airtight containers—I love using glass containers because they reheat evenly. You can safely keep this in the refrigerator for up to three days. If you need to keep it longer, pop it into the freezer; it freezes beautifully for up to two months.

Here’s my quick guide for what to do when you pull it out later:

Method	Instructions
Refrigerator Reheat	Reheat gently on the stovetop over medium-low heat. Stir occasionally until hot throughout. Add a splash of extra broth if it seems too thick.
Freezer Reheat	Thaw overnight in the fridge. Reheat slowly on the stovetop, adding extra liquid as needed, until steaming hot.

Understanding the Nutrition in This Chicken Dumpling Soup

I always like to give you an idea of what you’re serving up when you make one of my simple recipes. Keep in mind these numbers are estimates based on the ingredients listed above, as exact values can change depending on the brand of broth or the size of your cuts of chicken. This recipe is packed with protein and is definitely a satisfying, hearty soup!

It’s a fantastic, balanced meal that travels really well for lunch the next day, too. For more inspiration on easy chicken meals, check out my easy creamy oven baked chicken thighs recipe.

Estimated Nutritional Breakdown Per Serving

Here’s a quick look at the key numbers for one of the six servings:

Nutrient	Amount
Calories	380
Fat	12g
Carbohydrates	42g
Protein	28g

Share Your Experience Making This Comfort Food

Now it’s your turn! Did this recipe bring that cozy feeling you were looking for? I really hope you loved making this Chicken Dumpling Soup as much as I love sharing it with you. If you want to see more photos and ideas, follow along on Pinterest!

Take a moment to rate the recipe below and tell me how it turned out in the comments. Did your dumplings float perfectly? I can’t wait to hear about your dinner success! If you are looking for other soup ideas, you might enjoy my recipe for Chicken Pot Pie Soup.