This one pot chicken and dumpling soup is the ultimate comfort soup. This easy chicken and dumpling soup recipe is filled with vegetables, shredded chicken, and delicious sage and thyme herb dumplings.
Soup Base Ingredients
All great soups start with a flavorful base and very similar to my chicken noodle soup recipe. Carrots, celery, shallot, pressed garlic, fresh sage and thyme.
Chicken
To start the soup we are going to get a nice sear on the chicken breast. I season simply with kosher salt and black pepper. Why sear? Searing will give you an added depth of flavor to rather boring chicken breast. Once you remove the chicken, the flavorful browned bits stuck to the bottom of the pan, will also help flavor the vegetables and broth next.
Soup base
- Over medium heat, add: olive oil, carrots, celery, and shallots.
- Sauté for 5-6 minutes until vegetables begin to soften.
- Add in the pressed garlic, thyme, sage, and sauté until the garlic becomes fragrant (about a minute)
- Add in ‘Better than Bouillon’ chicken base to amp up the flavor
- Add the chicken broth and two bay leaves and bring to a gentle boil
- Once at a gentle boil, add your seared chicken breasts into the soup
- Allow the chicken to fully cook through for about 15 minutes
Herb Dumplings
While the chicken cooks through, lets assemble our herb dumplings
- In a large bowl add: flour, baking powder, kosher salt, chopped thyme, and chopped sage.
- Add in grated parmesan and mix to combine ingredients. Slowly add in the buttermilk while stirring
- Use a silicone spatula to gently get dough together. The consistency should be similar to a thicker/drier mashed potato
- Use a tablespoon to scoop out dough when ready to add to the soup
Use tongs to remove the chicken breast from the soup. The internal temperature should be 165F. Using two forks, shred the chicken and set aside.
- The soup should be at a soft boil. Spoon half of the dumplings into the soup, you don’t want to put too many or they will stick together
- Cover with lid and allow them to cook for about 7-8 minutes
- Remove from the soup and repeat with remaining dumplings
- Once the dumplings are cooked, place them on a plate to the side
Add the shredded chicken and dumplings back to the soup. Lower the heat and allow the soup to simmer for 10 minutes for the flavors to meld together.
Once the soup has simmer, taste and adjust the seasoning if necessary with kosher salt and black pepper.
Ladle soup and dumplings into a bowl. Garnish with chopped chives or parsley.
Store leftovers in an airtight container and consume within 3 days. To reheat, use reheat function on microwave or simmer on stovetop till warmed through.
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Chicken and Dumpling Soup
This one pot chicken and dumpling soup is the ultimate comfort soup. This chicken and dumpling soup recipe is filled with vegetables, shredded chicken, and delicious sage and thyme herb dumplings.
Ingredients
Soup Ingredients
- 1 1/2 pounds chicken breast
- 4 tbsp olive oil, divided
- 3 carrots, peeled and sliced (1 cup)
- 2 stalks celery, sliced (1/2 cup)
- 1 large shallot, minced (1/4 cup)
- 5 cloves garlic, peeled and pressed (or minced)
- 2 tsp freshly chopped sage
- 1 tsp freshly chopped thyme
- 2 tbsp Better than Bouillon Chicken base
- 2 quarts low sodium chicken broth
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- Optional garnish: fresh chives or parsley
Dumpling Ingredients
- 1 1/2 cups All purpose flour
- 2 tsp Baking powder
- 1/2 tsp Kosher salt
- 1/4 tsp fresh ground black pepper
- 1 tbsp Freshly chopped sage
- 1/2 tbsp Freshly chopped thyme
- 1/4 cup freshly grated parmesan cheese
- 1 cup buttermilk
Instructions
- Season both sides of chicken breast with kosher salt and black pepper. In a dutch oven or soup pot over medium/high heat, add 2 tbsp olive oil. Sear both sides of chicken until a browned crust forms (about 4 minutes each side). Once seared, remove from pot and set aside.
- Lower heat to medium and add 2 tbsp olive oil. Add in the shallot, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften. Add in the pressed garlic, thyme, sage, and sauté until the garlic becomes fragrant (about a minute). Add in better than bouillon base and mix until vegetables are coated. Add in the chicken broth and two bay leaves. Bring to a gentle boil. Return chicken to pot and cover. Allow the chicken to fully cook through, about 15 minutes.
- While the chicken cooks, prepare the dumplings. In a large bowl add: flour, baking powder, kosher salt, black pepper, chopped thyme, and chopped sage. Add in grated parmesan and mix to combine ingredients. Slowly add in the buttermilk while stirring. Use a silicone spatula to gently get dough together. The consistency should be similar to a thicker/drier mashed potato. Set aside.
- Use tongs to remove the chicken breast from the soup. The internal temperature should be 165F. Using two forks, shred the chicken and set aside.
- The soup should be at a boil. Using a heaping tablespoon for each dumpling, spoon and drop the dumplings into the soup. (Only do half of the dumpling dough, you don't want to put too many or they will stick together). Cover with lid and allow them to cook for about 8-9 minutes. Remove from the soup and repeat with remaining dumplings. Set aside the cooked dumplings on a plate.
- Add the shredded chicken and dumplings back to the soup. Lower the heat and allow the soup to simmer for 10 minutes for the flavors to meld together. Once the soup has simmer, taste and adjust the seasoning if necessary with kosher salt and black pepper. Ladle soup and dumplings into a bowl. Garnish with chopped chives or parsley.
Notes
- Store leftovers in an airtight container and consume within 3 days. To reheat, use reheat function on microwave or simmer on stovetop till warmed through.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 524Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 115mgSodium: 847mgCarbohydrates: 35gFiber: 2gSugar: 4gProtein: 52g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*
Can I use reg milk instead of buttermilk?
Hi Carm, I haven’t tried this recipe with regular milk so I cannot say for sure. If you are going to use milk, use whole milk. Also, the flavor of the dumplings will not be the same.