Chicken and Dumpling Soup

5 from 2 reviews

This chicken and dumpling soup is comfort in a bowl. Made with onion, carrots, celery, garlic and potatoes, the tender dumplings are the star of the show.




  • 2 Tablespoons butter or oil
  • 1 large onion, finely chopped
  • 34 carrots, peeled and sliced into ¼ inch circles
  • 23 celery ribs, sliced into ¼ inch pieces also
  • 4 garlic cloves, minced
  • 23 potatoes, peeled and diced
  • 2 Tablespoons all purpose flour
  • 12 sprigs of thyme, minced
  • 2 Tablespoons white wine, optional
  • 10 cups chicken broth
  • 1 1/22 cups cooked chicken
  • 2 Tablespoons fresh parsley and dill, minced (any fresh herbs will be wonderful in this soup: green onions, thyme, etc.)


  • 1 cup chicken broth
  • 6 Tablespoons butter
  • 1 tsp salt
  • 1 cup all purpose flour
  • 4 large eggs



  1. Melt 2 Tablespoons of butter in pot over medium heat, add onions, carrots, celery and garlic. Season with salt and pepper to taste, and cook until tender and cooked through, 5-8 minutes. (If the vegetables start sticking to the pot and are still crunchy, add a bit of water to add a bit of steam and to help the vegetables cook through faster without burning.)
  2. Stir in the flour and cook for about 1 min, until all the flour is incorporated into the vegetables.
  3. Pour in the white wine, if using and some of the chicken broth, using a wooden spoon to mix in the floured vegetables, until everything is smooth. The broth will thicken up quickly. Add the rest of the broth, bring the soup to a boil, then reduce to a simmer.
  4. Add the potatoes and cook, covered, at a simmer, until the potatoes are cooked through, 10-15 minutes, depending on the size of the potatoes.
  5. Meanwhile, make the dumpling dough.
  6. Bring the broth, butter and salt to a boil.
  7. As soon as it boils, add the flour all at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 min.
  8. Decrease the heat to low and continue stirring until mixture forms a ball and is no longer sticky, approximately 3 min. Transfer to a bowl and cool or use a mixer for 3-5 min, until it’s no longer steaming.
  9. Add eggs, one at a time.
  10. Place the dumpling dough into a ziplock bag and snip off a corner.
  11. When the potatoes have cooked through, pipe out the dumpling dough and cut about 1 1/2 inch in length with scissors directly over broth, making sure that the soup is simmering the whole time.
  12. Cook, covered, at a low simmer until the dumplings are cooked through, about 8-10 min.
  13. Add the chicken meat and heat just for a minute until it warms through. Then turn off the heat and garnish with fresh herbs.
  14. Serve warm. Store leftovers in the refrigerator for 3-5 days.


We love this soup so much and really enjoy the leftovers, since they reheat really well. This recipe makes a really big portion of soup, so please feel free to halve it if you want a smaller amount.

Keywords: chicken and dumpling soup