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Weekend • Soups

Cozy Chicken and Dumpling Soup

A comforting soup featuring tender chicken, fresh vegetables, and fluffy homemade dumplings.

Prep
20 min
Cook
35 min
Servings
6
Level
Weekend
Cozy Chicken and Dumpling Soup

When the weather turns chilly or you just need a hug in a bowl, this Cozy Chicken and Dumpling Soup is calling your name! It's a classic for a reason: rich broth, tender chicken and veggies, and those fluffy, dream-like dumplings. It feels like it simmered all day, but we've got a weeknight-friendly way to get it on your table.

Ingredients

Yield: 6 servings

For the Soup

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped, for garnish

For the Dumplings

  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold butter, cut into small pieces
  • 1/2 cup milk

Preparation

  1. Step 1

    To make the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until crumbly. Stir in the milk until just combined (do not overmix). Set aside. (This can be done while soup starts cooking).

  2. Step 2

    For the soup: Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.

  3. Step 3

    Add carrots, celery, and onion to the pot. Cook until softened, about 5-7 minutes. Stir in minced garlic and dried thyme; cook for 1 minute until fragrant.

  4. Step 4

    Pour in the chicken broth and bring to a simmer. Return the cooked chicken to the pot. Reduce heat to low and simmer for 10 minutes.

  5. Step 5

    Drop spoonfuls of dumpling dough into the simmering soup. Cover the pot and cook for 15-20 minutes, without lifting the lid, until the dumplings are puffed and cooked through.

  6. Step 6

    Stir in the heavy cream (if using). Season generously with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.

Tips

  • To prevent dumplings from getting doughy, avoid lifting the lid while they cook.
  • For a thicker soup, mash a few of the cooked carrots and potatoes against the side of the pot before adding cream.
  • Vegetable or chicken stock can be substituted for broth.

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