Grandma's Chicken and Dumpling Soup

Warm, comforting, and full of nostalgic flavor, Grandma’s Chicken and Dumpling Soup is the ultimate homemade classic that soothes the soul. This hearty recipe combines tender, simmered chicken thighs with a medley of carrots, celery, and onions for a rich, flavorful broth that serves as the perfect base. Fluffy, pillowy dumplings—made from scratch with simple pantry staples—are dropped into the bubbling soup, puffing up to perfection as they cook. Infused with aromatic herbs like thyme and bay leaves, this one-pot wonder is ready in just over an hour and serves as a deliciously filling meal for the whole family. Perfect for cozy nights, this traditional chicken and dumpling soup will transport you to your grandma’s comforting kitchen with every bite.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 8 cups Chicken broth
• 2 large Carrots (peeled and diced)
• 2 stalks Celery (diced)
• 1 medium Yellow onion (diced)
• 3 cloves Garlic (minced)
• 2 leaves Bay leaves
• 2 sprigs Fresh thyme (optional)
• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• 0.75 cup Whole milk
• 3 tablespoons Unsalted butter (melted)
• 2 tablespoons Fresh parsley (chopped, optional)
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Directions

Step 1

In a large pot or Dutch oven, place the chicken thighs and cover them with the 8 cups of chicken broth. Add the bay leaves and thyme (if using). Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 25 minutes, skimming any foam or impurities off the surface.

Step 2

While the chicken is cooking, prepare the vegetables. Dice the carrots, celery, and onion, and mince the garlic. Set them aside.

Step 3

Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain and discard any debris from the broth and return the broth to the pot.

Step 4

In the pot, add the diced carrots, celery, onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Simmer for 10 minutes, or until the vegetables are tender.

Step 5

While the vegetables cook, shred the cooled chicken, discarding the skin and bones. Return the shredded chicken to the pot.

Step 6

In a medium bowl, prepare the dumpling dough by whisking together the flour, baking powder, and 1 teaspoon of salt. Stir in the melted butter and milk until a soft dough forms.

Step 7

Using a spoon, drop tablespoon-sized portions of the dumpling dough into the simmering soup, spacing them slightly apart. Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid, allowing the dumplings to puff up.

Step 8

Once the dumplings are cooked through and fluffy, stir the soup gently. Taste and adjust seasoning as needed with additional salt and pepper.

Step 9

Ladle the soup into bowls, ensuring each serving has a few dumplings, and garnish with fresh parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3455.2g)

Amount per serving	% Daily Value*
Calories	2866.9

Total Fat 136.5g	0%
Saturated Fat 52.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 601.0mg	0%
Sodium 11248.2mg	0%
Total Carbohydrate 244.8g	0%
Dietary Fiber 16.0g	0%
Total Sugars 30.7g
Protein 170.0g	0%

Vitamin D 80.5IU	0%
Calcium 634.5mg	0%
Iron 23.2mg	0%
Potassium 4299.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 23.5%

Carbs: 33.9%