Cozy Chicken and Herb Dumpling Hearth Soup

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 lb bone-in, skin-on chicken thighs (about 4–6)
• 1 Tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced
• 3 ribs celery, sliced
• 2 cloves garlic, minced
• 1 parsnip, diced (optional but recommended)
• 2 medium Yukon Gold potatoes, 1-inch cubes
• 8 cups (2 quarts) low-sodium chicken broth
• 1 tsp dried thyme (or 2 tsp fresh)
• 2 bay leaves
• 1 cup frozen peas
• 2 Tbsp butter or 1/4 cup heavy cream (to finish, optional)
• Salt and black pepper, to taste
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh chives or green onion
• 3 Tbsp melted unsalted butter
• 1 cup whole milk (plus 1–2 Tbsp more if needed)

Do This

• 1. Sear chicken thighs in olive oil in a large Dutch oven until golden; remove to a plate.
• 2. In the same pot, sauté onion, carrots, celery, parsnip, and garlic with thyme and bay leaves until softened.
• 3. Add chicken back in, pour in chicken broth, season with salt and pepper, and simmer covered 25–30 minutes until chicken is very tender.
• 4. Remove chicken, add potatoes to the pot, and simmer 12–15 minutes until potatoes are just tender; shred chicken while potatoes cook.
• 5. Whisk together flour, baking powder, salt, pepper, parsley, and chives; stir in melted butter and milk to form a thick, sticky dumpling batter.
• 6. Return shredded chicken and peas to the simmering soup. Drop heaping tablespoons of dumpling batter onto the surface, cover tightly, and steam 15 minutes without lifting the lid.
• 7. Finish with butter or cream, adjust seasoning, and serve hot with extra herbs on top.

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Why You’ll Love This Recipe

• Classic comfort: tender shredded chicken, rich golden broth, and soft vegetables wrapped around pillowy herb dumplings.
• One-pot ease: everything cooks in a single Dutch oven or heavy pot, with minimal cleanup.
• Flexible and forgiving: use fresh or leftover chicken, swap vegetables based on what you have, and adjust thickness to your liking.
• Cozy, “by-the-fire” flavors that taste like a hug in a bowl on chilly nights.

Grocery List

• Produce: Yellow onion, carrots, celery, parsnip (optional), Yukon Gold potatoes, garlic, fresh parsley, fresh chives or green onion
• Dairy: Whole milk, unsalted butter, optional heavy cream
• Pantry: Bone-in, skin-on chicken thighs, olive oil, all-purpose flour, baking powder, chicken broth (low-sodium), bay leaves, dried thyme, frozen peas, kosher salt, black pepper

Full Ingredients

For the chicken and broth

• 2 lb bone-in, skin-on chicken thighs (about 4–6 pieces)
• 1 Tbsp olive oil
• 8 cups (2 quarts) low-sodium chicken broth
• 1 tsp dried thyme or 2 tsp finely chopped fresh thyme
• 2 bay leaves
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 3/4 tsp freshly ground black pepper, divided (plus more to taste)

For the farmhouse vegetables

• 1 large yellow onion, diced
• 3 medium carrots, sliced into 1/4-inch rounds
• 3 ribs celery, sliced
• 1 medium parsnip, peeled and diced (optional, but adds great flavor)
• 2 cloves garlic, minced
• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 1 cup frozen peas (no need to thaw)

For the herb drop-dumplings

• 2 cups (250 g) all-purpose flour
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped fresh chives or green onion
• 3 Tbsp unsalted butter, melted and slightly cooled
• 1 cup whole milk, plus 1–2 Tbsp more if needed for a soft dough

To finish & serve

• 2 Tbsp unsalted butter or 1/4 cup heavy cream (optional, for richness)
• Extra chopped parsley or chives, for garnish
• Freshly ground black pepper, for topping

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Pat the chicken thighs dry with paper towels and sprinkle both sides lightly with about 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. This helps the chicken brown and seasons it all the way through.

Dice the onion, slice the carrots and celery, dice the parsnip (if using), and mince the garlic. Peel and cube the potatoes into roughly 1-inch pieces; keep them in a bowl of cold water to prevent browning until needed. Measure out the dried thyme, bay leaves, flour, baking powder, and chop the fresh herbs so everything is ready to go.

Step 2: Sear the chicken for deeper flavor

In a large heavy pot or Dutch oven (at least 5–6 quarts), heat the olive oil over medium-high heat until shimmering. Place the chicken thighs skin-side down in a single layer. Let them cook undisturbed for 5–7 minutes, until the skin is deep golden brown and releases easily from the pot.

Flip the chicken and brown the second side for 3–4 minutes. You do not need to cook the chicken through at this point; you are just building flavor on the surface and creating browned bits (fond) on the bottom of the pot. Transfer the browned chicken to a plate and set aside, leaving the rendered fat in the pot.

Step 3: Build the aromatic soup base

Reduce the heat to medium. Add the diced onion, carrots, celery, and parsnip to the pot with a pinch of salt. Cook, stirring and scraping up any browned bits from the bottom, for 6–8 minutes, until the vegetables are starting to soften and the onions look translucent.

Add the minced garlic and dried thyme, and cook for 30–60 seconds, just until fragrant. Pour in a splash (about 1/4 cup) of the chicken broth and scrape the bottom of the pot again to fully loosen any remaining browned bits. This step prevents burning and infuses your broth with rich, savory flavor.

Step 4: Simmer until the chicken is tender

Return the browned chicken and any accumulated juices to the pot. Pour in the remaining chicken broth. Add the bay leaves and another 3/4 teaspoon of kosher salt and 1/4 teaspoon black pepper.

Bring the soup up to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is very tender and almost falling off the bone. Skim off any excess foam or fat that rises to the surface with a spoon.

Step 5: Shred the chicken and cook the potatoes

Using tongs, carefully transfer the chicken pieces to a cutting board or plate. Let them cool just enough to handle. While they cool, add the drained potato cubes to the simmering broth. Cover and cook over medium-low heat for 12–15 minutes, until the potatoes are just tender when pierced with the tip of a knife but not falling apart.

Meanwhile, remove and discard the chicken skin and bones. Shred or roughly chop the chicken into bite-size pieces. Set the shredded chicken aside. Remove the bay leaves from the pot and discard them.

Step 6: Mix the herb drop-dumpling batter

While the potatoes finish cooking, prepare the dumpling batter. In a medium bowl, whisk together the flour, baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped parsley, and chopped chives or green onion.

In a separate small bowl or measuring cup, stir together the melted butter and 1 cup of milk. Pour the wet mixture into the dry ingredients and gently stir with a spoon or spatula just until the flour is moistened and a thick, sticky dough forms. If the mixture seems very dry or crumbly, add milk 1 tablespoon at a time until you have a soft, scoopable batter. Do not overmix; a few streaks of flour are fine and help keep the dumplings tender.

Step 7: Add chicken back and cook the dumplings

Once the potatoes are just tender, return the shredded chicken to the pot along with the frozen peas. Stir gently and bring the soup back to a steady simmer over medium heat. Taste the broth and adjust salt and pepper as needed; it should be well seasoned before you add the dumplings.

Reduce the heat so the soup is at a gentle simmer, not a vigorous boil. Using a medium spoon or small cookie scoop, drop heaping tablespoonfuls of dumpling batter onto the surface of the hot soup, spacing them slightly apart. The dumplings will puff as they cook. Cover the pot tightly with a lid and cook for 15 minutes without lifting the lid. The steam inside the pot cooks and sets the dumplings; if you open the lid too soon, they can collapse and turn dense.

Step 8: Finish the soup and serve

After 15 minutes, uncover the pot. The dumplings should be puffed, set on top, and cooked all the way through in the center (you can cut one in half to check; it should look like a fluffy biscuit, not wet or doughy). If needed, cover and steam for another 2–3 minutes.

For extra richness, stir in 2 tablespoons of butter or up to 1/4 cup heavy cream until melted and incorporated. The broth should be thickened slightly by the dumplings and vegetables, with a cozy, stew-like consistency. If it is thicker than you like, stir in a splash of hot water or extra broth; if too thin, let it bubble uncovered for a few minutes to reduce.

Ladle the chicken-and-dumpling soup into warm bowls, making sure each bowl gets a few dumplings, plenty of vegetables, and shredded chicken. Garnish with extra chopped parsley or chives and a twist of black pepper, then serve piping hot.

Pro Tips

• Do not lift the lid while dumplings cook. The steam trapped under the lid is what makes them puff and stay tender; peeking can make them dense and heavy.
• Keep the simmer gentle. A hard boil can break apart dumplings and make the chicken tough. Aim for a steady but gentle simmer during the entire dumpling cooking time.
• Season in layers. Lightly salt the chicken, then the vegetables, then adjust the broth before adding dumplings. Well-seasoned broth is key to truly comforting flavor.
• Use dark meat for best texture. Thighs stay juicy and tender even after simmering; you can add one or two breasts if you like, but thighs carry the most flavor.
• Adjust thickness to your taste. For a thicker, stew-like broth, simmer uncovered a few minutes at the end; for a looser soup, add a bit more hot broth or water.

Variations

• Rotisserie shortcut: Skip searing and simmering raw chicken. Use 3 cups shredded rotisserie chicken, simmer the vegetables in broth for 20–25 minutes, then add the chicken right before dropping in dumplings.
• Herb garden version: Swap or add fresh herbs such as dill, tarragon, or thyme to the dumplings and broth for a brighter, more aromatic profile.
• Extra veggie hearty soup: Add 1 cup chopped green beans, cubed butternut squash, or sliced leeks with the carrots and celery for even more farmhouse-style vegetables.

Storage & Make-Ahead

For best texture, the dumplings are ideal the day the soup is made, but leftovers are still delicious. Store cooled soup (with dumplings) in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some broth as they sit, so the soup will thicken.

Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth to loosen as needed. Avoid boiling hard, which can cause dumplings to break apart. You can also make the base (broth, vegetables, and chicken) up to 2 days ahead and refrigerate; bring it back to a simmer and cook the dumplings fresh just before serving.

Freezing is best done without dumplings. Freeze the cooled chicken-vegetable soup base (no potatoes for best texture) in airtight containers for up to 3 months. Thaw overnight in the fridge, reheat to a simmer, add fresh potatoes, and then cook dumplings as directed.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including dumplings, but without optional cream): about 550 calories; 38 g protein; 55 g carbohydrates; 19 g fat; 9 g saturated fat; 4 g fiber; 1,200 mg sodium (will vary based on broth, salt added, and exact ingredients). This is an estimate and not a substitute for professional dietary advice.