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Weeknight • Soups

Cozy Chicken and Dumplings Soup

A comforting, easy-to-make chicken and vegetable soup topped with fluffy, tender dumplings.

Prep
15 min
Cook
35 min
Servings
6
Level
Weeknight
Cozy Chicken and Dumplings Soup

Nothing says 'comfort' quite like a warm bowl of chicken and dumplings. This recipe delivers all the nostalgic flavors you love in a hearty, vegetable-filled soup, topped with incredibly tender, fluffy dumplings. It's a hug in a bowl, perfect for a cozy night in and surprisingly simple to whip up. Get ready to feel warm from the inside out!

Ingredients

Yield: 6 servings

For the Soup

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs or breasts, 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
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped, for garnish

For the Dumplings

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup cold butter, cut into small pieces
  • ½ cup milk

Preparation

  1. Step 1

    In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken pieces and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.

  2. Step 2

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

  3. Step 3

    Pour in chicken broth. Stir in dried thyme, ½ tsp salt, and ¼ tsp black pepper. Bring to a simmer. Return cooked chicken to the pot.

  4. Step 4

    While the soup simmers, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and ½ tsp salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk until just combined (do not overmix).

  5. Step 5

    Once soup is simmering, drop spoonfuls (about 1.5 tbsp each) of dumpling dough directly into the simmering soup. Don't crowd them too much.

  6. Step 6

    Cover the pot tightly and reduce heat to low. Cook for 15 minutes without lifting the lid, or until dumplings are puffed and cooked through. A toothpick inserted into a dumpling should come out clean.

  7. Step 7

    Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.

Tips

  • For quick dumplings, use a store-bought biscuit mix and follow package directions, or use refrigerated biscuit dough, cut into pieces.
  • Don't lift the lid while the dumplings cook; the steam is essential for them to cook properly.
  • Add a cup of frozen peas or corn during step 3 for extra veggies.

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