🥣 Easy Dumpling Soup
Warm, cozy, and ready in about 30 minutes — soft dumplings simmered in a flavorful broth with tender veggies.
🧾 Ingredients (Serves 4–6)
🍲 Soup Base
-
6 cups chicken broth
-
1 cup water
-
1 small onion, diced
-
2 carrots, sliced
-
2 celery stalks, chopped
-
2 cloves garlic, minced
-
1 cup cooked shredded chicken (optional but recommended)
-
1 tsp dried thyme
-
Salt & black pepper to taste
-
1 tbsp olive oil or butter
🥟 Easy Dumplings
-
1 cup all-purpose flour
-
2 tsp baking powder
-
½ tsp salt
-
1 tbsp melted butter
-
½ cup milk
👩🍳 Instructions
1️⃣ Start the Soup
In a large pot over medium heat:
-
Add oil.
-
Sauté onion, carrots, and celery for 4–5 minutes.
-
Add garlic and cook 30 seconds.
2️⃣ Build the Broth
Add:
-
Chicken broth
-
Water
-
Thyme
-
Salt & pepper
-
Shredded chicken (if using)
Bring to a gentle boil, then reduce to a simmer.
3️⃣ Make Dumpling Dough
In a bowl:
-
Mix flour, baking powder, and salt.
-
Stir in melted butter and milk until just combined.
Do not overmix — dough should be soft and slightly sticky.
4️⃣ Drop Dumplings
-
Drop spoonfuls of dough into gently simmering soup.
-
Cover with lid.
-
Cook 12–15 minutes (do not lift lid during first 10 minutes).
Dumplings should be fluffy and cooked through.
✨ Tips for Fluffy Dumplings
-
Keep soup at a gentle simmer (not a rolling boil).
-
Don’t overmix dough.
-
Always cook covered to trap steam.
🔥 Easy Variations
-
Add frozen peas or corn
-
Use rotisserie chicken for speed
-
Add a splash of heavy cream for richness
-
Stir in fresh parsley before serving
🧊 Storage
-
Best enjoyed fresh
-
Refrigerate up to 3 days
-
Dumplings soften over time but still taste great
If you’d like, I can also share:
-
A Southern-style biscuit dumpling version
-
A quick shortcut using canned biscuits
-
Or a vegetarian dumpling soup variation 🥟