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–+ servings
Chicken Dumpling Vegetable Soup Recipe

Easy Chicken Dumpling Vegetable Soup Recipe for Cozy Comfort

This Chicken Dumpling Vegetable Soup Recipe delivers warmth and comfort with tender dumplings and vibrant vegetables.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 cups Chicken broth Use homemade or low-sodium store-bought for a rich, clean flavor.
  • 2 cups Cooked chicken breast Shredded for tender bites that soak up the broth.
  • 2 medium Carrots Sliced thin to release natural sweetness.
  • 2 stalks Celery stalks Chopped finely for savory notes.
  • 1 medium Onion Diced small to melt into the soup.
  • 3 cloves Garlic Minced for a fragrant punch.
  • 2 teaspoons Fresh thyme Add brightness; remove stems before serving.
  • 1 leaf Bay leaf Infuses subtle earthiness; discard before serving.
Hand-Rolled Dumplings
  • 2 cups All-purpose flour Provides tender, fluffy dumpling texture.
  • 1 tablespoon Baking powder Helps the dumplings puff up.
  • 1 teaspoon Salt Enhances flavors.
  • 3/4 cup Milk Adds moisture for soft dumplings.
  • 4 tablespoons Butter Melted and folded in for richness.
Optional Garnishes
  • 2 tablespoons Fresh parsley Chopped for color and freshness.
  • to taste Black pepper Freshly cracked for spice.

Equipment

  • Large pot
  • Medium bowl
  • cutting board
  • knife

Method
 

Cooking the Soup
  1. Heat butter or olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5 minutes.
  2. Add minced garlic, fresh thyme sprigs, and a bay leaf, stirring for about one minute until fragrant.
  3. Pour in chicken broth and shredded chicken, bring to a gentle simmer, reduce heat to low, and let flavors meld for 10 minutes.
Making the Dumplings
  1. Mix flour, baking powder, and salt in a medium bowl until combined.
  2. Combine milk and melted butter into the flour mixture until a soft dough forms.
  3. Roll out the dough on a floured surface to about 1/4-inch thickness, then cut into 1-inch squares.
  4. Gently drop each dumpling into simmering soup, cover the pot, and cook over low heat for about 10 minutes until they puff and cook through.
  5. Discard the bay leaf and thyme stems, taste the soup, and adjust seasoning with salt and pepper.
Optional Garnish
  1. Garnish with fresh parsley and extra cracked pepper.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Avoid overmixing the dumpling dough to keep it tender. Store leftovers in an airtight container for up to 3 days. Simmer gently to cook dumplings without toughening them.

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