Jun 11, 2024, Updated Sep 20, 2024 A chicken dumpling soup recipe like this quickly becomes an intergenerational treasure. Its homey, hearty flavors and textures are just so darn perfect.
SO satisfying: It’s the epitome of comfort food, warming you from the inside out on chilly days and providing a hearty, satisfying meal. The combination of chicken, vegetables, and dumplings makes this soup a filling meal that warms you to the core. Rich taste: The tender chicken, veggies, and aromatic herbs create a rich and savory broth that’s simply irresistible. Simple yet super impressive: With a few simple ingredients and straightforward steps, you can whip up a pot of delicious soup that has a restaurant-quality edge to it.
Ingredients
Check out the recipe card for a complete list of ingredients:
For the soup:
Olive oil: Use another neutral oil, like avocado oil, if necessary. Boneless chicken thighs: These have more flavor than chicken breasts and turn out tender when cooked in liquid. Veggies: Carrots, celery, onion, and garlic make a deliciously savory base. Chicken broth: The base liquid for the soup; use homemade or high-quality store-bought for best results. Fresh thyme and rosemary: I recommend fresh versus dried herbs in this recipe. Fresh oregano or parsley is also delicious. Soy sauce: Adds umami depth and brings out the the savory yummy elements. Frozen peas: For a pop of color, sweetness, and texture.
For the dumpling batter:
All-purpose flour Baking powder: helps the dumplings rise, making them light and fluffy. Whole milk Unsalted butter
Chicken swap: Use boneless, skinless chicken breasts or leftoverrotisserie chicken. Try using turkey or even tofu for a vegetarian version. Veggies: Vegetable or beef broth can be used; water with bouillon cubes or paste can also work. Use a mushroom broth for a richer umami flavor. Soy sauce: Try tamari for a gluten-free option or coconut aminos for a soy-free swap. Frozen peas: Use fresh peas or substitute with green beans or corn. I don’t recommend canned peas. Heavy cream: Add a splash of fresh cream for an even richer soup.
Tools to Grab
All you’ll need to make this stovetop recipe is a large pot (or Dutch oven) and a bowl to mix your dumplings in.
To make the soup base
Heat olive oil in a large pot over medium heat. Add the chicken, onions, carrots, and celery and season with salt and pepper. Season with salt and black pepper. Cook until the chicken is no longer pink and the vegetables have softened about 10 minutes. Add the garlic and cook for an additional minute.
Thicken the soup
Sprinkle flour over the chicken and vegetables. Cook this mixture for 3-5 minutes, stirring it constantly. The flour will start to brown. Pour in the chicken broth, thyme, and rosemary. Bring the mixture to a simmer, stirring it occasionally until the stew thickens. Taste the soup and adjust the seasoning with soy sauce or additional salt.
To make the dumpling dough
Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Stir in the milk and melted butter to form a simple dough.
Cook the dumplings
Form small balls of dough and drop them into the simmering stew. Cover the pot and simmer for 10-12 minutes, until the dumplings are cooked and rise to the top. Add the frozen peas during the last 3 minutes of cooking. Taste and season if necessary. When ready to serve, reheat the soup over medium heat until it simmers before adding the dumplings and peas. The dumpling dough can be prepared a few hours ahead of time. Mix the dough, cover it tightly and store it in the refrigerator until you’re ready to cook the dumplings. Form the dough into balls just before adding them to the soup.
Storage
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb some of the broth and become softer over time. If you want to freeze leftovers, pop the soup base without the dumplings and freeze it. The dumplings don’t freeze well. To reheat the soup, warm it gently on the stove over medium heat until hot. Make a fresh batch of dumplings in this case.
Umami enhancement: Adding soy sauce not only seasons the soup but also boosts its umami flavor due to the presence of glutamates. This deepens the savory taste, making the soup more satisfying. Gentle simmering: Cooking at a gentle simmer, rather than a boil, ensures that the chicken proteins and the dough structure of the dumplings don’t toughen. This gentle heat allows for even cooking and tender, moist results. Frozen peas: Adding frozen peas at the end of cooking ensures they retain their vibrant color and firm texture. Overcooking peas can cause them to become mushy and lose their bright green visual.
