Introduction
Hi there! I am Benjamin Sharif. Have you ever wondered if it is truly possible to capture the essence of a Sunday afternoon at grandmas house in less than forty minutes using just a single pot? It sounds like a tall order in our fast paced world but I am here to tell you that the secret lies in a perfectly crafted One Pot Chicken Dumpling Soup. Growing up in a home where the kitchen was the heart of every story I learned early on that food is the ultimate bridge between generations. Moving from my grandmothers Texas kitchen to my own home with Emily and our kids Adams and Jana I have realized that the most meaningful meals are often the simplest ones.
This One Pot Chicken Dumpling Soup is more than just a recipe for me. It is a warm hug in a bowl that combines tender rotisserie chicken mirepoix vegetables and pillowy soft dumplings. Whether you are a busy parent racing against the clock or someone looking for that nostalgic comfort food hit this dish delivers high impact flavor with minimal cleanup. It is hearty enough to satisfy the hungriest teenagers yet gentle enough for a rainy Tuesday night. Grab your apron and let us get started on this journey to comfort.
Why You Will Love This One Pot Chicken Dumpling Soup
- Effortless Cleanup: Since everything happens in one pot you will spend more time eating and less time scrubbing dishes in the sink.
- Kid Approved Texture: The fluffy dumplings act like little clouds that soak up the savory broth making it a massive hit with children of all ages.
- Nutritionally Balanced: You get lean protein from the chicken and essential vitamins from the carrots celery and onions all in one serving.
- Budget Friendly Ingredients: Most of these items are likely already in your pantry or fridge making this a great end of the week meal.
- Authentic Homestyle Flavor: This dish rivals the chicken and dumpling soup easy comfort food recipe you might remember from childhood gatherings.
Ingredients for One Pot Chicken Dumpling Soup
To make the perfect soup you will need a mix of fresh produce and pantry staples. Here is what I keep on hand for my family version:
- 2 tablespoons unsalted butter
- 1 large yellow onion finely diced
- 3 large carrots peeled and sliced into rounds
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 6 cups low sodium chicken broth
- 3 cups cooked chicken shredded or cubed
- 1 cup frozen peas
- Salt and black pepper to taste
For the Dumplings:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 tablespoons melted butter
Substitutions: If you want a faster shortcut you can use canned biscuit dough cut into quarters for the dumplings. For a lighter version feel free to swap the butter for olive oil when sautéing the vegetables.
How to Make One Pot Chicken Dumpling Soup
Step by Step Instructions
1. Sauté the Aromatics: Set your large Dutch oven or heavy bottomed pot over medium heat. Melt the butter and add the onions carrots and celery. Cook these for about 5 to 7 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and dried thyme for the last minute until fragrant.
2. Create the Base: Pour in your chicken broth. Increase the heat to bring the liquid to a gentle boil. Once boiling reduce the heat to a simmer. This slow simmer allows the flavors of the vegetables to infuse into the broth creating a deep savory profile similar to an easy homemade vegetable soup recipe family style.
3. Prepare the Dumpling Dough: While the soup base simmers whisk together the flour baking powder and salt in a medium bowl. Make a well in the center and pour in the milk and melted butter. Stir with a fork just until a soft dough forms. Do not overmix or the dumplings will become tough.
4. Add the Chicken and Peas: Stir your shredded chicken and frozen peas into the simmering broth. Ensure the chicken is fully submerged and heated through. For a high protein boost you can follow tips from this high protein version which Emily loves after her workouts.
5. Drop the Dumplings: Using a small cookie scoop or two spoons drop rounded tablespoons of dough directly onto the simmering soup. Space them out as they will expand significantly.
6. Steam to Perfection: Cover the pot with a tight fitting lid and reduce the heat to low. Let the soup simmer undisturbed for about 12 to 15 minutes. It is very important not to peek as the steam is what cooks the dumplings through and keeps them fluffy.
7. Final Seasoning: Remove the lid and check a dumpling with a toothpick to ensure it is cooked in the center. Gently stir and season with extra salt or pepper as needed before serving hot.
Pro Tips and Variations
- The No Peek Rule: I cannot stress this enough. Keep the lid on. Opening the pot releases the steam and can cause your dumplings to collapse into dense dough balls.
- Rotisserie Shortcut: Using a store bought rotisserie chicken saves about 20 minutes of prep time and adds great flavor.
- Creamy Twist: If you prefer a thicker base stir in half a cup of heavy cream or a splash of whole milk just before adding the dumplings. It creates a texture reminiscent of a creamy veggie pot pie soup recipe guide.
- Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of hot sauce to the broth if you like a little heat in your comfort food.
- Gluten Free Option: Use a 1 to 1 gluten free flour blend for the dumplings and ensure your chicken broth is certified gluten free.
Serving Suggestions
While this soup is a complete meal on its own I often like to pair it with a few sides to round out the table. A crisp green salad with a light lemon vinaigrette offers a refreshing contrast to the rich creamy soup. If you have extra hungry guests a side of garlic bread or a warm homemade winter minestrone soup recipe family style guide inspired focaccia works wonders for dipping into the broth. For more homestyle ideas you can check out these homestyle pairings.
Storage and Reheating for One Pot Chicken Dumpling Soup
This soup stores beautifully in the refrigerator for up to 3 days. Place it in an airtight container once it has cooled to room temperature. Keep in mind that the dumplings will continue to soak up the liquid so you might need to add a splash of water or broth when reheating.
To reheat simply place the desired portion in a small saucepan over medium low heat. Stir gently to avoid breaking the dumplings. I do not recommend freezing the dumplings as they can become gummy upon thawing but the soup base itself freezes perfectly for up to 2 months.
FAQ about One Pot Chicken Dumpling Soup
Can I use raw chicken breast?
Yes you can. Cut the raw chicken into small bite sized pieces and sauté them with the vegetables at the beginning until they are no longer pink before adding the broth.
Why are my dumplings submerged?
Initially they might sink a bit but as the leavening agents react with the heat they should float to the top and expand. If they stay submerged make sure your broth is at a steady simmer.
Can I add other vegetables?
Absolutely. Green beans corn or even diced potatoes are great additions that make the soup even heartier just like an amish snow day soup recipe easy comfort food 2.
Final Thoughts on One Pot Chicken Dumpling Soup
Cooking is about more than just filling plates it is about the smiles across the dinner table and the cozy feeling of a shared meal. This One Pot Chicken Dumpling Soup has been a staple in the Sharif household for years and I am so happy to share it with your family. If you enjoyed this recipe please save it to your favorite Pinterest board and leave a comment below telling me how it turned out for you. Do not forget to subscribe to our newsletter for more kitchen hacks and family favorites. Let us keep making memories one pot at a time. Grab your apron and let us get cooking!
One Pot Chicken Dumpling Soup
Ingredients
Equipment
Method
- Set your large Dutch oven or heavy bottomed pot over medium heat. Melt the butter and add the onions, carrots, and celery. Cook these for about 5 to 7 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and dried thyme for the last minute until fragrant.
- Pour in your chicken broth. Increase the heat to bring the liquid to a gentle boil. Once boiling, reduce the heat to a simmer. This slow simmer allows the flavors of the vegetables to infuse into the broth.
- While the soup base simmers, whisk together the flour, baking powder, and salt in a medium bowl. Make a well in the center and pour in the milk and melted butter. Stir with a fork just until a soft dough forms. Do not overmix or the dumplings will become tough.
- Stir your shredded chicken and frozen peas into the simmering broth. Ensure the chicken is fully submerged and heated through.
- Using a small cookie scoop or two spoons, drop rounded tablespoons of dough directly onto the simmering soup. Space them out as they will expand significantly.
- Cover the pot with a tight fitting lid and reduce the heat to low. Let the soup simmer undisturbed for about 12 to 15 minutes. It is very important not to peek as the steam is what cooks the dumplings through and keeps them fluffy.
- Remove the lid and check a dumpling with a toothpick to ensure it is cooked in the center. Gently stir and season with extra salt or pepper as needed before serving hot.