Chicken Dumpling Soup

As a lover of dumplings and chicken, you probably know the recipe for chicken dumpling soup. A hot bowl of this delicious during autumn and winter days must be a perfect option to warm up your body right away and then, give you some energy boost.

In addition, chicken is rich in protein but low in fat and calories, compared with other meats. Dumplings, especially the vegetables-filled ones, when steamed, boiled or served in soup are a healthy food to add in a diet. Even when filled with pork, beef, or shrimp, they can still be enjoyed by dieters who just need to watch their intake.

Here, we introduce the most popular chicken dumpling soup recipe. If you are interested in making it right at your kitchen, give it a look.

Chicken Dumpling Soup

Recipe by Anna SmallingCourse: Appetizers, Main CourseDifficulty: Easy
Prep time


Cooking time



As a lover of dumplings and chicken, you probably know the recipe for chicken dumpling soup


  • For the soup
  • 1 1/2 pounds boneless, skinless chicken breasts (2-3 medium)

  • 8 cups chicken broth (low-sodium)

  • 1/2 cup water + 1/4 cup all-purpose flour to thicken

  • 2-3 stalks celery, chopped

  • 2-3 large carrots (or 8-ish baby carrots), chopped

  • 1 medium yellow onion, chopped

  • 1-2 teaspoons olive oil

  • 1 teaspoon salt

  • 1/2 to 1 teaspoon dried thyme

  • 1/4 teaspoon pepper

  • 1/2 cup frozen peas

  • Snipped fresh parsley (optional)

  • For the dumpling
  • 1 cup all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 cup sour cream

  • 1/2 cup milk

  • 1/4 teaspoon dried thyme or sage

  • 1/2 teaspoon salt

  • 1 tablespoon vegetable or canola oil


  • In a large pot (stockpot), heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme, sauté for 2-3 minutes until the vegetables start to soften.
  • Add the chicken broth and chicken. Simmer for 10-15 minutes until the chicken is just cooked through and/or veggies are tender.
  • Transfer the chicken to a plate, allow it to cool and cut into small pieces.
  • In a small bowl, combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, gently add the mixture into the hot broth and stir until well blended.
  • Add the frozen peas and cooked chicken in the soup. Bring the pot back to a simmer.
  • To make the dumplings, mix all dry ingredients in a medium mixing bowl. Add sour cream, milk and oil. Stir just until combined.
  • Drop teaspoonfuls of dumpling dough into the boiling soup. Cover with a lid and simmer the soup and dumplings for 12-15 minutes.
  • Add time if the dumplings haven’t cooked all the way or if they are bigger in size than teaspoon-sized portions.
  • When the dumplings are thoroughly cooked, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.


  • It worth mentioning that you can use leftover roasted chicken to make chicken soup with dumplings. It still offers a good taste and reduces the cooking time at the same time.
Chicken Dumpling Soup
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