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Chicken and Dumpling Soup

Chicken and dumpling soup with drop dumplings cooked right on the simmering surface for fluffy, pillowy texture. Creamy chicken broth is loaded with tender shredded chicken, sweet carrot coins, celery, and thyme.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 yellow onion
  • 3 medium carrots peeled and sliced into coins
  • 3 celery ribs sliced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 8 cup low-sodium chicken broth
  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.5 cup heavy cream
  • 2 tbsp fresh parsley chopped
Fluffy Dumplings
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp granulated sugar
  • 0.75 tsp kosher salt
  • 1 tbsp fresh parsley chopped
  • 0.75 cup whole milk
  • 4 tbsp unsalted butter melted

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken soup base
  1. Heat the butter and olive oil in a large Dutch oven over medium heat until the butter melts and looks glossy.
  2. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring often, until softened.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
  5. Slowly whisk in the chicken broth until smooth, scraping up any browned bits.
  6. Add the chicken thighs, dried thyme, bay leaf, kosher salt, and ground black pepper, then bring the mixture to a boil.
  7. Reduce the heat to medium-low, cover, and simmer for 20 minutes until the chicken is tender and cooked through to 165°F (74°C).
  8. Transfer the chicken to a cutting board, shred it with two forks, and return it to the pot.
  9. Stir in the heavy cream and keep the soup at a gentle simmer.
Steam the drop dumplings
  1. Whisk together the all-purpose flour, baking powder, granulated sugar, kosher salt, and chopped fresh parsley in a bowl.
  2. Pour in the whole milk and melted butter and stir with a fork until just combined into a soft, shaggy dough—do not overmix.
  3. Drop heaping tablespoons of dough onto the surface of the simmering soup, spacing them slightly apart.
  4. Cover and simmer for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through in the center.
  5. Remove the bay leaf, sprinkle with fresh parsley, and ladle soup and dumplings into bowls to serve hot.

Notes

Pro tip: keep the soup at a gentle simmer once you add the cream so the dumplings cook through evenly without breaking apart. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing isn’t recommended because the dumplings can soften after thawing. For a lighter option, use half-and-half instead of heavy cream for a slightly less rich finish.