Chicken Dumpling Soup

Course: Main Course, Soup

Cuisine: American

Diet: Low Fat

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 379cal

Author: Ashley Fehr

This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!

Print Recipe

Ingredients

Dumplings

1 cup all-purpose flour (130g)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon Italian seasoning
½ cup milk
2 tablespoons oil

Chicken Soup

2 tablespoons oil
2 large carrots (peeled and chopped)
2 ribs celery (finely chopped)
1 medium onion (finely chopped)
4 cloves garlic (finely minced)
2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried thyme
¼ teaspoon pepper
4 cups low-sodium chicken broth
1½ pounds Yukon gold or red potatoes (washed and cut into ½″ pieces), 4 medium
2 boneless, skinless chicken breasts (about 1 lb)
½ cup heavy whipping cream
1 tablespoon cornstarch
¾ cup frozen peas

Instructions

Dumplings

In a medium bowl, stir together the flour, baking powder, salt, and Italian seasoning.
Add the milk and oil and stir, just until combined. Cover and set aside.

Chicken Soup

In a large soup pot or Dutch oven, heat the oil over medium-high heat.
Add the carrots, celery, and onion. Cook, stirring, for 3 to 4 minutes, until the onion has softened.
Add the garlic, salt, parsley, thyme, and pepper and cook for 1 minute.
Stir in the broth and use a wooden spoon to scrape off any bits that might be stuck on the bottom of the pot. Add the potatoes and chicken and gently press down into the liquid.
Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Cook for 10 to 12 minutes, until the vegetables are nearly tender and the chicken is cooked through. A meat thermometer inserted in the thickest piece should reach 165°F.
Remove the chicken and shred with two forks, then add back into the pot.
In a small bowl, whisk together the cream and cornstarch and stir into the soup along with the peas.
Using a tablespoon and a spatula, spoon the dumpling batter onto the top of the vegetables. (Keep in mind the dumplings will increase in size as they cook.) Cover and cook for 8 to 10 minutes, until the dumplings are puffed and cooked through. (You can poke with a toothpick to be sure.)
Taste and serve.

Video

Notes

Ingredients and Substitutions:

Dumplings: if you need a shortcut, you can make these Easy Bisquick Dumplings instead of homemade.
Broth: If using salted broth, I recommend reducing the added salt and adjusting seasonings at the end. This is a pretty thick and chunky soup! For a thinner soup, add up to 1 cup additional broth.
Use pre-cooked chicken: if you have leftover Crockpot Shredded Chicken, Baked Chicken Breast, or shredded rotisserie chicken, you can simply make sure it's in small pieces and stir it in with the cream and peas.
Vegetables: feel free to add in even more vegetables if you prefer! You can even swap the broth for vegetables and skip the chicken, making it a hearty vegetarian meal.

Storage

Store: Store your leftover chicken dumpling soup in an airtight container in the refrigerator for 3-4 days. It's best to store the dumplings seperately, so they don't get too soggy. Let it cool completely to room temperature before putting it in the fridge.
Freeze: You can freeze this soup, but I would recommend freezing it before adding in the dumpling balls. The potatoes may also have a bit of a different texture to them once they defrost, but it will taste fine! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot. Add fresh dumpling dough to the mixture for the last part of cooking, or cook the dumplings separately.

Nutrition