This One-Pot, Homestyle, Chicken Dumpling Soup exemplifies soup that is good for your soul. It's a hearty bite of tender, pulled chicken, vegetables, and dumplings, with a comforting essence of rosemary and thyme.

This homestyle chicken and dumpling soup is light, but it's filling, and it's my go-to delivery for anyone needing a pick-me-up. This soup is a delicious cure-all. I've made it to cure the common cold and to feed a broken heart. In other words, whether it's treating the flu or a bad breakup, this soup has been known to at least take the edge off. It's loaded with all the classic ingredients found in a broth-based chicken soup, and the dumplings definitely bring it to a league of its own.

Making Your Own Homestyle Chicken Dumpling Soup

This soup is very easy to make considering the flavors it packs, and it's so much better than anything found in a can or "just add water" mix. Fresh, homestyle chicken dumpling soup requires one pot and that's another one of my favorite reasons to make it. Follow this simple order to make this soup a huge, hearty success.

Step One: Ingredient Prep

No matter what I'm making, I'm a huge proponent of prepping all of my ingredients first because it saves time and decreases the possibility of missing a ingredient. In the case of this Homestyle Chicken Dumpling Soup, first, cut the vegetables that will be used in the mirepoix (carrots, celery, and onions). Dice the onions and cut the celery and carrots into ½ inch chunks, and then set them aside.

Add butter and olive oil to the bottom of your pot (I highly recommend using a 9.5 quart dutch oven (affiliate link) for this recipe. Once butter has melted, add the chicken breast and thighs in a single layer at the bottom of the pot. Season the chicken with sea salt flakes, pepper, and a pinch of thyme, and then flip to sear. Season the other side of the chicken as well prior to searing. Once seared on both sides, remove chicken from the pot and set aside.

One Pot, Homestyle Chicken Dumpling Soup Ingredientsseasoned chicken, celery, carrots, onions, thyme, rosemary

Step 2: Making the Mirepoix Base for Homestyle Chicken and Dumpling Soup

Mirepoix is a delicious, aromatic flavor base found in lots of soups, stews, and other recipes. This recipe is no exception and utilizes the french flavor base to capture the traditional Homestyle chicken soup essence.

After removing the chicken from the pot, add the carrots, celery, onion, chicken base, and butter. Stir everything together well before adding in minced garlic. Next, stir everything until well combined and all vegetables are coated with butter and chicken base. Next, add in the flour and stir well to coat again. This completes the components of the mirepoix.

Once the mirepoix is ready, add water, thyme, bay leaves, and rosemary and give the mixture one good stir so that everything is well distributed. Cover the pot and let it simmer for an hour. As the soup is simmering, cut up the potatoes for the next step and set aside.

Step 3: Don't Forget the Meat and Potatoes...in Your Homestyle Chicken and Dumpling Soup

After the soup has simmered for an hour, remove the cover, stir, and gently add the whole pieces of cooked chicken and diced potatoes into the soup. I do this to not only let the chicken finish cooking, but to also infuse as much flavor as possible as it cooks. As the chicken and potatoes continue to cook, prepare the dumpling dough.

Step 4: Ready the Dumplings

Dumpling dough is incredibly easy to make because it utilizes some very basic dough staples and doesn't require much kneading. As the chicken and potatoes cook, add flour, eggs, melted butter, baking powder, and sea salt flakes to a separate bowl. Mix ingredients and knead the dough. Set dough aside, no need to shape the dumplings ahead of time.

Remove the chicken (to shred it) and bay leaves.

Step 5: Put the Finishing Touches on Your Homestyle Chicken and Dumpling Soup

After removing the chicken from the pot, immediately shred it on a plate, pulling it into bite-sized portions. Once the chicken is shredded, then add it back to the soup pot and stir in cream.

Break off small pieces of dumpling dough and drop it into the soup. Dumplings puff-up and float to the surface when they're ready.

Remove from heat and serve hot/warm! Feel free to garnish with a little parsley (or don't-it's delicious either way).

Chicken Dumpling Soup

Callie

4.70 from 13 votes

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Prep Time 30

Cook Time 1 30

Total Time 2

Course dinner, entree, Main Course, Side Dish, Soup

Cuisine American

Servings people

Calories 629 kcal

Ingredients

3 tablespoon olive oil
2 tablespoon butter
4 lbs chicken, boneless and skinless
sea salt flakes
fresh ground pepper
2 sprigs thyme, divided you can substitute 2 fresh sprigs of thyme for 1 teaspoon of dried thyme
3 stalks celery, sliced in ½ inch chunks
3 carrots, sliced in ½ inch chunks
1 large onion, diced ½ inch chunks
⅓ cup all purpose flour
2 tablespoon butter
4 tablespoon chicken base
12 cups water
2 sprigs rosemary you can substitute 2 fresh sprigs of rosemary for 1 teaspoon of dried rosemary
2 bay leaves
2 large russet potatoes, diced
½ cup heavy cream

Homemade Dumplings

2 large eggs
¼ cup butter, melted
¼ cup milk
2 cups flour
1⅓ tablespoon baking powder
1 teaspoon sea salt flakes

Instructions

First, cut the vegetables that will be used in the mirepoix (carrots, celery, and onions). Dice the onions and cut the celery and carrots into ½ inch chunks, and then set them aside.
Add butter and olive oil to the bottom of your pot (I highly recommend using a 9.5 quart dutch oven (affiliate link) for this recipe. Once butter has melted, add the chicken in a single layer at the bottom of the pot. Season the chicken with sea salt flakes, pepper, and a pinch of thyme, and then flip to sear. Season the other side of the chicken as well prior to searing.
Once seared on both sides, remove chicken from the pot and set aside.
After removing the chicken from the pot, add the carrots, celery, onion, chicken base, and butter. Stir everything together well before adding in minced garlic. Next, stir everything until well combined and all vegetables are coated with butter and chicken base. Next, add in the flour and stir well to coat again. This completes the components of the mirepoix.
Next, stir everything until well combined and all vegetables are coated with butter and chicken base. Next, add in the flour and stir well to coat again. This completes the components of the mirepoix.
Once the mirepoix is ready, add water, thyme, bay leaves, and rosemary and give the mixture one good stir so that everything is well distributed. Cover the pot and let it simmer for an hour.
As the soup is simmering, cut up the potatoes for the next step and set aside.
After the soup has simmered for an hour, remove the cover, stir, and gently add the whole pieces of cooked chicken and diced potatoes into the soup. I do this to not only let the chicken finish cooking, but to also infuse as much flavor as possible as it cooks.
As the chicken and potatoes continue to cook, prepare the dumpling dough.
As the chicken and potatoes cook, add flour, eggs, melted butter, baking powder, and sea salt flakes to a separate bowl. Mix ingredients and knead the dough. Set dough aside, no need to shape the dumplings ahead of time.
Remove the chicken from the pot, immediately shred it on a plate, pulling it into bite-sized portions. Once the chicken is shredded, then add it back to the soup pot and stir in cream.
Break off small pieces of dumpling dough and drop it into the soup. Dumplings puff-up and float to the surface when they're ready.
Remove from heat and serve hot/warm! Feel free to garnish with a little parsley (or don't-it's delicious either way).