One Pot Chicken Dumpling Soup (Printable)

Comforting soup with tender chicken, fluffy dumplings, and vegetables all cooked in one pot for easy cleanup.

# What You'll Need:

→ For the Soup

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→ For the Dumplings

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# How to Make It:

01 - In a large pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in the garlic, thyme, parsley, bay leaf, salt, and pepper. Cook for 1 minute until fragrant.
03 - Pour in the chicken broth. Bring to a boil, then reduce to a simmer.
04 - Add the shredded chicken and peas. Simmer for 10 minutes while preparing the dumplings.
05 - For the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined (do not overmix). Fold in parsley if using.
06 - Drop rounded tablespoons of dough onto the simmering soup, spacing them apart. Cover the pot and simmer gently for 15 minutes. Do not lift the lid during this time—the dumplings will steam and cook through.
07 - Check dumplings for doneness: they should be puffed and cooked through in the center. Remove the bay leaf. Taste soup and adjust seasoning as needed. Serve hot, garnished with more fresh parsley if desired.

# Expert Suggestions:

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  • Everything cooks in one pot, which means fewer dishes and more time on the couch
  • The dumplings steam directly on top, absorbing all that savory broth flavor
  • It reheats beautifully for tomorrow lunch, if there is any left
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  • Do not lift the lid while the dumplings cook, or they will collapse and stay doughy in the center
  • The dough should be sticky and shaggy, not smooth—overworking it creates tough, chewy dumplings
  • Make sure the soup is at a gentle simmer, not a rolling boil, when you add the dumplings
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  • Use a pot with a tight fitting lid—steam escaping means dumpling failure
  • If the dumplings seem too dense, add another tablespoon of milk to the dough next time
  • Make sure the soup is at a gentle simmer, not a rolling boil, when adding dumplings

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