Chicken Dumpling Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
A chicken dumpling soup that is comforting all the time.
Chicken Soup
  • 5 cups + chicken broth, homemade (regular or quick) or low-sodium canned
  • 3 cups water, optional (I add the water if I am using canned chicken broth)
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • ½ of an onion, chopped
  • 2 garlic cloves, chopped
  • ¼ tsp black pepper, to taste
  • ¼ tsp parsley
  • ¼ tsp thyme
  • ¼ tsp bay leaves
  • ¼ tsp basil
  • Roughly 1 cup of cooked chicken (shredded or in large chunks)
  • Salt, to taste
  • 2 eggs, beaten
  • 1 cup flour
  • ½ tsp salt
  • ¼ tsp baking powder
Chicken Soup
  1. Put all of the ingredients in a large pot and heat on high.
  2. Bring to a boil, then reduce the heat and let simmer for 30 minutes to an hour.
  3. Bring the soup back to a rolling boil when you are ready to add the dumplings.
  1. Mix the ingredients in a bowl.
  2. Scoop balls of 1 teaspoon dumpling batter and slide them with a knife into the boiling soup. (They do not need to be perfect balls. They will expand as they cook.)
  3. Let the dumplings simmer in the soup for roughly 10 minutes.
  4. The dumplings will absorb a lot of liquid. If necessary, add more broth and/or water and season to taste.
Recipe by Itsy Bitsy Foodies at