Name: Best Ever Chicken Dumpling Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 2 medium carrots, peeled and finely diced; 2 ribs celery, finely diced; 2 cloves garlic, minced; 2 sprigs thyme (or 1 teaspoon dried); ½ teaspoon dried oregano; 2 tablespoons unsalted butter; ¼ cup all-purpose flour; 6 cups chicken stock; 1 ½ pounds chicken tenderloins (or 2 boneless, skinless chicken breasts); 1 ½ teaspoons kosher salt (more to taste); 1 cup heavy cream; 2 tablespoons fresh dill, finely chopped; 1 ¼ cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; ¼ cup fresh herbs (chives and dill, finely chopped); ½ cup buttermilk; ½ cup heavy cream

Ingredients

2 tablespoons olive oil

1 large onion (finely diced)

2 medium carrots (peeled and finely diced)

2 ribs celery (finely diced)

2 cloves garlic (minced)

2 sprigs thyme (or 1 teaspoon dried)

½ teaspoon dried oregano

2 tablespoons unsalted butter

¼ cup all-purpose flour

6 cups chicken stock

1 ½ pounds chicken tenderloins (or 2 boneless, skinless chicken breast)

1 ½ teaspoons kosher salt (more to taste)

1 cup heavy cream

2 tablespoons dill (finely chopped)

1 ¼ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

¼ cup fresh herbs (use a mix of chives and dill, finely chopped)

½ cup buttermilk

½ cup heavy cream

Instructions

Step 1: Heat a heavy-bottomed pot over medium heat. Add olive oil and diced onions, sauté for about 5 minutes until softened.

Step 2: Add diced carrots and celery, cooking for another 5 minutes. Stir in minced garlic and cook for 1 minute more.

Step 3: Add thyme and oregano, stirring to combine. Incorporate the butter and flour, cooking on low heat until the mixture turns golden brown, about 2 minutes.

Step 4: Slowly pour in the chicken stock, then add the chicken. Bring to a boil and cook until the chicken is fully cooked—about 10–15 minutes for tenderloins, or 25 minutes for chicken breasts. Season with salt to taste.

Step 5: Remove the cooked chicken from the pot and shred it carefully with two forks.

Step 6: Add the heavy cream to the soup and bring it back to a boil.

Step 7: While the chicken cooks, prepare the dumpling dough. In a medium bowl, combine the flour, baking powder, salt, and chopped fresh herbs. Add buttermilk and heavy cream, folding gently until a dough forms. The dough may look slightly dry at first but will come together. Avoid over-mixing.

Step 8: Using a cookie scoop or two tablespoons, drop tablespoon-sized dumplings into the boiling soup one by one.

Step 9: After adding all dumplings, cover the pot and simmer for 8–10 minutes until the dumplings are puffy and cooked through. Taste and adjust seasoning with additional salt if desired.

Step 10: Ladle the soup into bowls and garnish with chopped dill. Serve hot and enjoy your comforting chicken dumpling soup.

Tips & Variations

For a more herbaceous flavor, add fresh parsley or tarragon to the dumpling dough along with the chives and dill.

If you prefer a lighter soup, substitute half of the heavy cream with milk or a dairy-free alternative.

Make sure not to overmix the dumpling dough to keep the dumplings tender and fluffy.

Use chicken thighs instead of breast or tenderloins for an even juicier texture.

FAQs

Can I make this soup without heavy cream?

Yes, you can substitute heavy cream with full-fat coconut milk or a blend of milk and a small amount of butter for a lighter version. The texture will be slightly different but still delicious.

How do I know when the dumplings are fully cooked?

The dumplings should puff up and feel firm yet tender when lightly pressed. Cooking them covered for 8–10 minutes usually ensures they are cooked through. You can test by cutting one dumpling in half to check the center is no longer doughy.