Name: One Pot Chicken Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoon olive oil; 1 medium yellow onion, diced; 3 carrots, peeled and sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 1 teaspoon salt, plus more to taste; ½ teaspoon black pepper; ½ teaspoon dried thyme; 1 bay leaf; 2 cups all-purpose flour, divided; 1 tablespoon baking powder; 1 teaspoon sugar; ½ teaspoon salt (for dumplings); 3 tablespoon unsalted butter, melted; 1 cup whole milk; 2 tablespoon fresh parsley, chopped (plus more for garnish)

Nothing says cozy comfort like a steaming bowl of One Pot Chicken Dumpling Soup! This soul-warming dish is packed with juicy chicken, pillowy homemade dumplings, and a medley of vegetables simmered in a rich, savory broth.

What makes this soup absolutely dreamy? It all comes together in just one pot, which means easy prep and even easier cleanup. The dumplings are tender and fluffy, soaking up all the delicious flavors of the soup beneath.

Perfect for chilly nights, Sunday family dinners, or anytime you need a little extra comfort. This is the soup my mom always made on snow days, and now it's my go-to for sharing a bowlful of love with my own family. Trust me, this is the ultimate feel-good meal!

A bowl of hearty One Pot Chicken Dumpling Soup with fluffy dumplings and fresh herbs

Why You'll Love This Recipe

One pot means minimal cleanup and maximum flavor
Fluffy homemade dumplings soak up the savory broth beautifully
Easy, approachable recipe perfect for weeknights or special gatherings
Customizable with your favorite veggies or herbs
Hearty, filling, and guaranteed to warm you up from the inside out

Key Ingredients for One Pot Chicken Dumpling Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

Boneless, skinless chicken thighs bring extra flavor and juiciness to the soup. Because they stay tender during simmering, you don't have to worry about them drying out. Don't have thighs? You can use chicken breasts, but keep an eye on cooking time to avoid overcooking. Leftover rotisserie chicken also works for a shortcut!

Carrots and Celery

These classic soup staples build the aromatic base of the broth, adding sweetness and depth. Slice carrots and celery evenly so they cook at the same rate. If you want to add more color or flavor, toss in a handful of diced parsnips or peas.

Chicken Broth

A good quality, low-sodium chicken broth is essential for a rich and savory soup. Homemade is always wonderful, but store-bought works great too. Adjust salt to taste, especially if your broth is salted. For extra depth, try a splash of bone broth or add a bay leaf as it simmers.

All-Purpose Flour

You'll need flour for both the dumplings and to slightly thicken the soup. Opt for standard all-purpose flour for light, fluffy dumplings. If you need to make them gluten-free, use a measure-for-measure gluten-free flour blend, though texture may vary slightly.

Fresh Parsley

Chopped parsley brings brightness and a pop of color to the soup and dumplings. If you don't have parsley, try dill or chives for a different herbal note. Dried parsley can work in a pinch, but fresh really gives the best flavor.

One Pot Chicken Dumpling Soup cooking process

Instructions for One Pot Chicken Dumpling Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent. Stir in the garlic and cook for another 30 seconds.

Brown the Chicken

Add the chicken pieces to the pot. Season with 1 teaspoon salt, black pepper, and dried thyme. Sauté for 4-5 minutes, stirring, until the chicken is no longer pink on the outside (it does not need to be fully cooked yet).

Simmer the Broth

Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let cook for about 10 minutes, until the chicken is cooked through and the vegetables are tender.

Make the Dumpling Dough

While the soup simmers, make the dumplings. In a bowl, whisk together 1 ½ cups flour, baking powder, ½ teaspoon salt, and sugar. Stir in the melted butter, milk, and chopped parsley until just combined. The dough will be thick and sticky-avoid overmixing for the fluffiest dumplings.

Thicken the Soup

In a small bowl, whisk the remaining ½ cup flour with ½ cup cold water until smooth. Slowly stir this slurry into the simmering soup to thicken the broth slightly. Simmer for 1-2 minutes.

Add the Dumplings

Drop spoonfuls (about 1 tablespoon each) of dumpling dough directly onto the surface of the simmering soup. Cover the pot with a tight-fitting lid and let the dumplings steam for 15 minutes, undisturbed, until they're puffed and cooked through.

Finish and Serve

Discard the bay leaf. Taste and adjust seasonings as needed. Ladle the soup and dumplings into bowls, garnish with extra fresh parsley, and serve piping hot!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for a 1:1 gluten-free flour blend in both the soup and dumplings. Check your baking powder to ensure it's gluten-free as well. The dumplings might be slightly more delicate, but they'll still be delicious!

Boost the Veggies

Add in extra vegetables like diced parsnips, peas, or even a handful of baby spinach at the end for more color and nutrients. You can also use chopped leeks instead of onions for a sweeter, milder flavor.

Herb Lovers' Twist

Mix in fresh dill, chives, or a touch of tarragon with the parsley for a bright herbal note. These aromatic herbs pair beautifully with the savory broth and tender chicken.

Dairy-Free Dumplings

Substitute the milk with unsweetened almond or oat milk and use olive oil or vegan butter in place of regular butter. The dumplings will be just as light and fluffy.

Rotisserie Shortcut

Pressed for time? Use shredded rotisserie chicken instead of cooking the chicken thighs. Just add it after the veggies are softened and reduce the simmering time.

Serving Suggestions

Pair your One Pot Chicken Dumpling Soup with a crisp green salad or roasted vegetables for a complete meal. Warm, crusty bread or homemade biscuits are perfect for soaking up every last drop of broth. Garnish your bowls with extra chopped parsley or a sprinkle of cracked black pepper for a fresh finishing touch.

Storage and Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until hot-avoid boiling to keep the dumplings fluffy. If freezing, let the soup cool completely, then freeze in portions for up to 2 months. Note: Dumplings may soften slightly after freezing, but the flavors will remain comforting and delicious!

Frequently Asked Questions About One Pot Chicken Dumpling Soup (FAQ)

Q: Can I use chicken breasts instead of thighs?

A: Yes! Chicken breasts work well-just be careful not to overcook them, as they can dry out more quickly than thighs.

Q: How do I know when the dumplings are done?

A: The dumplings are ready when they're puffed up, cooked through, and not doughy in the center. They should be firm yet tender when you cut one open.

Q: Can I make this soup ahead of time?

A: Absolutely! You can prep the soup base ahead and store it in the fridge, then reheat and add the dumplings fresh just before serving for the best texture.

Warm, hearty, and oh-so-satisfying, this One Pot Chicken Dumpling Soup is a classic you'll turn to again and again. Give it a try, and don't forget to leave a comment or rating below-your feedback makes my day!