Go Back
A steaming bowl of chicken dumpling soup with fluffy dumplings and fresh parsley
Print Recipe

One Pot Chicken Dumpling Soup

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings
Calories: 480kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 large onion , diced
  • 3 carrots , sliced into rounds
  • 3 stalks celery , sliced
  • 3 cloves garlic , minced
  • 8 cups chicken stock
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 cups all -purpose flour
  • 1 tbsp baking powder
  • 1 tsp sal t
  • 1 cup whole milk
  • 4 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp black pepper

Instructions

  • In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of butter over medium heat and sauté onion, carrots, and celery for 5-7 minutes until softened.
  • Add garlic, thyme, and rosemary, cooking for another minute until fragrant.
  • Pour in the chicken stock and add the chicken breasts; bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
  • Remove chicken to a plate, shred with two forks, and return the shredded meat to the pot.
  • In a medium bowl, whisk together flour, baking powder, salt, and pepper for the dumplings.
  • Stir in the milk and 3 tablespoons of melted butter until a thick, sticky dough forms.
  • Drop rounded tablespoons of the dough into the simmering soup, ensuring they are spaced apart.
  • Cover the pot tightly with a lid and simmer on low heat for 15 minutes without lifting the lid.
  • Garnish with fresh parsley and serve immediately.