Chicken and Dumpling Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A hearty soup with tender chicken and homemade dumplings in a savory broth. This american-inspired chicken ready in about 60 minutes pairs chicken breast, dumpling dough, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g chicken breast
• 200g dumpling dough
• 1 onion
• 1 carrot
• 1 celery
• 2 cloves garlic
• 2L vegetable broth
• 1 tsp thyme
• to taste salt

Instructions

1. Step 1: Dice the 1 onion into 1/2-inch cubes, peel and julienne the 1 carrot and 1 celery stalk into 3-inch strips, and mince the 2 cloves garlic. Heat 2L vegetable broth in a large pot over medium-high heat until it simmers, then add the chicken breast, onion, carrot, celery, and garlic. Cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked through and the vegetables are tender. Tip: Use a meat thermometer to check the chicken reaches 74°C (165°F) for safety.
2. Step 2: Roll out the 200g dumpling dough on a floured surface into a 1/4-inch thick sheet. Cut into 1-inch squares, then gently roll each square into a ball. Bring a large pot of salted water to a boil, add 1/3 of the dumplings, and cook for 3-4 minutes until they float to the surface. Drain and repeat with the remaining dumplings. Tip: Wet your hands before shaping the dumplings to prevent them from sticking to the surface.
3. Step 3: Add the cooked dumplings to the simmering chicken and vegetable broth. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes, stirring gently every 5 minutes to prevent the dumplings from sticking to the bottom. Season with 1 tsp thyme and salt to taste, adjusting as needed. Tip: Taste a dumpling before serving to ensure it’s fully cooked and not underdone.