One-Pan Chicken and Dumpling Soup with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, soul-warming soup featuring tender chicken, pillowy dumplings, and earthy root vegetables simmered in a rich broth. This american-inspired one pot ready in about 55 minutes pairs bone-in chicken thighs, thinly sliced carrots, thinly sliced parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 20 min Cook: 35 min Serves 4 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Place chicken thighs in a large pot, add carrots, parsnips, and chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes until chicken is cooked through and vegetables are tender.
  2. Step 2: While soup simmers, prepare dumplings: Whisk flour, baking powder, 1/2 tsp salt, and dried thyme. Cut in cold butter until crumbly. Stir in chopped dill.
  3. Step 3: Remove chicken from soup with tongs; shred meat, discarding bones. Return chicken to pot.
  4. Step 4: Stir flour mixture into soup and bring to a simmer. Drop spoonfuls of dumpling dough (about 1 tbsp each) onto simmering soup.
  5. Step 5: Cover and cook for 10 minutes until dumplings are cooked through and fluffy. Adjust salt if needed before serving.

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Frequently asked questions

How long does One-Pan Chicken and Dumpling Soup with Root Vegetables take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Chicken and Dumpling Soup with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pan Chicken and Dumpling Soup with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Chicken and Dumpling Soup with Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Chicken and Dumpling Soup with Root Vegetables?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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