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Easy Chicken and Dumplings Soup

Easy Chicken and Dumplings Soup

Cozy chicken soup with fluffy drop dumplings, all in one pot. Simple pantry staples and a weeknight-friendly cook time.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 1 cup yellow onion, diced
  • 1 cup carrots, sliced
  • 0.75 cup celery, sliced
  • 2 tsp minced garlic
  • 1 tsp dried thyme
  • 2 tbsp all-purpose flour for thickening the soup
  • 6 cup low-sodium chicken broth
  • 1.25 lb boneless skinless chicken thighs trimmed
  • 0.5 cup whole milk stirred into soup
  • 0.75 cup frozen peas
  • 1.5 tsp kosher salt plus more to taste
  • 0.75 tsp black pepper
  • 1.5 cup all-purpose flour for dumplings
  • 2.25 tsp baking powder for dumplings
  • 0.5 tsp fine salt for dumplings
  • 1 tbsp fresh parsley, chopped for dumplings
  • 0.75 cup milk for dumplings
  • 3 tbsp unsalted butter, melted for dumplings

Instructions

Preparation Steps

  • Warm the olive oil in a large heavy pot over medium heat.
  • Sauté onion, carrots, and celery until softened, 5 to 6 minutes.
  • Stir in garlic and thyme; cook until fragrant, about 30 seconds.
  • Sprinkle flour over the vegetables; stir for 1 minute to form a light roux.
  • Whisk in the broth gradually. Add chicken and bring to a gentle boil.
  • Reduce to a simmer, cover, and cook until chicken is cooked through, 15 to 18 minutes.
  • Transfer chicken to a board; shred with two forks. Return meat to the pot.
  • Stir in peas, milk, salt, and pepper. Keep the soup at a steady simmer.
  • Make dumpling batter: whisk flour, baking powder, salt, and parsley in a bowl.
  • Add milk and melted butter; stir just until a thick, sticky dough forms.
  • Drop heaping tablespoons of dough onto the simmering soup. Cover and cook 12 to 14 minutes without lifting the lid.
  • Uncover, taste, and adjust seasoning. Let rest 5 minutes before serving.

Notes

Variation: Swap in cooked rotisserie chicken and simmer only 5 minutes before adding dumplings. Shortcut dumplings: use 8–10 pieces of refrigerated biscuit dough instead of mixing from scratch. Storage: Refrigerate leftovers up to 3 days; reheat gently with a splash of broth or milk to loosen.
This recipe is an original creation inspired by classic Easy Chicken and Dumplings Soup flavors. All ingredient ratios and instructions are independently developed.