Go Back

One Pot Chicken Dumpling Soup

A nutritious and comforting meal featuring tender chicken, colorful veggies, and fluffy dumplings, all made in one pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb boneless, skinless chicken breast, cubed
  • 4 cups chicken broth
  • 2 cups mixed vegetables (carrots, celery, peas)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and pepper to taste
For the Dumplings
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Fresh parsley for garnish

Method
 

Cooking Procedure
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onions and minced garlic, sautéing until translucent, approximately 3-5 minutes.
  2. Add the cubed chicken to the pot and season it with salt, pepper, and dried thyme. Cook until lightly browned.
  3. Stir in the chicken broth, bringing the mixture to a gentle boil. Then, add the mixed vegetables and simmer for about 10 minutes or until the chicken is cooked through and vegetables are tender.
  4. While the soup is simmering, mix together flour, baking powder, milk, and melted butter in a bowl to form a thick batter.
  5. Using a spoon, drop spoonfuls of the dumpling batter directly into the simmering soup. Cover the pot and allow the dumplings to steam for about 10 minutes.
  6. Once the dumplings have puffed up and are fully cooked in the center, ladle the soup into bowls, garnish with fresh parsley, and enjoy!

Notes

For any leftovers, let it cool before transferring to an airtight container. It can stay fresh in the refrigerator for up to 3 days. Reheat on the stovetop or microwave until warmed through, adding broth or water if thickened.