Chicken Vegetable Dumpling Soup

Thick and creamy chicken vegetable soup with tender, chewy dumplings.


Winter is still hanging on here in Michigan and it’s mid-March.  We were lucky enough a couple weeks ago to hit 70 degrees a day or two… but it’s Michigan and winter is back 😦  On cold days, or the day after your husband has oral surgery, the best thing to eat is a hearty soup that will warm you up from the inside out and is easy to eat!

This soup has everything that my heart desires, a thick base, fresh veggies, tender chicken and perfect dumplings.  If you’re not a dumpling fan, you haven’t had the right ones… These dumplings are chewy and not overly “bready” like some can be – the outsides are a bit like pasta and the inside is just the right consistency to soak up some extra broth… Total comfort food for a cold night, or for someone that can’t chew very well 🙂

Chicken Vegetable Dumpling Soup

  • 2 tbsp butter
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 boneless, skinless chicken breast, chopped
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp ground thyme
  • ½ tsp salt
  • 4 cups chicken broth
  • ¼ cup cold water + 2 tbsp. cornstarch

For the Dumplings:

  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground thyme
  • ¾ cup milk
  • ½ tbsp. vegetable or canola oil
  1. Melt butter in large stock pot and add carrots, celery and onion.  Saute on medium-high heat for 5 minutes.
  2. Add chicken and season with pepper, garlic powder thyme and salt.  Saute until chicken is no longer pink, about 5 minutes
  3. Add the chicken broth and bring to a boil.  Reduce heat to low-medium and simmer, covered, until vegetables are tender, about 15 minutes.
  4. While soup is simmering, make the dumplings by mixing together all the ingredients, set aside.
  5. Mix the ¼ cup cold water and 2 tbsp. cornstarch together and pour into soup.  Turn heat to medium-high and bring back to boil.
  6. When soup is boiling, drop dumpling mixture by the spoonful on top of soup.
  7. Cover and cook on medium-high heat for 15 minutes WITHOUT removing top.

Recipe Notes:

  • We like our veggies and chicken cut pretty small, but chop them to your liking, add additional cooking time if needed.
  • The dumpling mixture is quite sticky, don’t worry, they turn out perfect – as long as you don’t lift the top while they are cooking!  Drop them from a standard spoon and if you need to, push them around to fit them all in.
  • This is a totally a meal in itself, or serve with a small side salad.

Prep Time:  10 minutes     Total Time:  1 hour     Servings:  4

Estimated Calories Per Serving – based on 4 servings – 250.  Based on 1% milk in the dumplings.




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