The Best Chicken and Dumpling Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A comforting bowl of tender chicken, fluffy dumplings, and aromatic vegetables in a savory broth, ideal for cold days. This american-inspired chicken (gluten-free) ready in about 90 minutes pairs bone-in, skin-on chicken thighs, diced carrots, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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

• 1 lb, bone-in, skin-on chicken thighs
• 2 cups, diced carrots
• 2 cups, diced celery
• 1 cup, chopped onion
• 3 cloves, minced garlic
• 1 box (16 oz), prepared dumpling mix
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 bay leaf

Instructions

1. Step 1: In a large pot, add chicken thighs, carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaf. Cover with water and bring to a boil.
2. Step 2: Reduce heat to low, cover, and simmer for 1 hour until chicken is tender and vegetables are softened. Remove chicken and set aside.
3. Step 3: Skim any fat from the surface of the broth. Stir in dumpling mix and cook for 10-12 minutes until dumplings float and are cooked through.
4. Step 4: Shred chicken meat and return to the pot. Simmer for 5 minutes to combine flavors. Serve hot with a sprinkle of thyme.