Go Back
When the chill of winter sets in or the family gathers for a cozy meal, few dishes evoke the essence of comfort quite like Chicken Dumpling Soup. This classic dish has been a staple in many households across generations, cherished not only for its delicious flavor but also for its warmth and homely feel. As you take a spoonful of this nourishing soup, it’s easy to understand why it’s often referred to as a remedy for the soul.

Chicken Dumpling Soup

Warm up this winter with a comforting bowl of homemade Chicken Dumpling Soup! Perfect for family gatherings or cozy nights in, this dish combines tender chicken, hearty dumplings, and vibrant vegetables in a soul-soothing broth. Not only is it rich in flavor, but it's also customizable to fit any dietary needs. Follow our simple steps for a heartwarming recipe that creates lasting memories around the dinner table. #ChickenDumplingSoup #ComfortFood #HomemadeSoups #CozyMeals #WinterRecipes
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

6 cups chicken broth

1 medium onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt (for dumplings)

1 cup buttermilk

¼ cup chopped fresh parsley

2 tablespoons olive oil

Instructions
 

Prepare the Chicken: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until they begin to soften, about 5 minutes.

    Add Garlic and Chicken: Stir in the minced garlic and cook for another minute. Then, add the chicken thighs, thyme, bay leaf, salt, and pepper. Pour in the chicken broth and bring to a boil.

      Simmer the Soup: Once boiling, reduce the heat to low and cover. Let it simmer for about 20-25 minutes, until the chicken is fully cooked and tender.

        Make the Dumpling Batter: In a mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the buttermilk. Stir until just combined; it should be a little lumpy but moist.

          Shred the Chicken: Remove the chicken thighs from the soup and shred them with two forks. Return the shredded chicken back into the pot, discarding any bones.

            Drop Dumplings: Increase the heat of the soup to a gentle simmer. Using a tablespoon, drop spoonfuls of the dumpling batter into the simmering broth. Cover and cook for 10-15 minutes without lifting the lid, until dumplings are fluffy and cooked through.

              Finish the Soup: Stir in the chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed.

                Serve: Ladle the soup into bowls, making sure to include plenty of dumplings. Enjoy warm!

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 6