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Creamy Stovetop Chicken and Dumpling Soup with Rolled Dumplings

Creamy chicken and dumpling soup simmers on the stovetop with tender chicken thighs and homemade rolled dumplings. A lightly thickened, creamy broth and soft dumplings make this a hearty one-pot dinner.
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Prep Time 25 minutes
Cook Time 48 minutes
Total Time 1 hour 13 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the rolled dumplings
  • 2 cups flour all-purpose
  • 2 tbsp flour all-purpose, for dusting
  • 1 tbsp baking powder
  • 1.5 tsp kosher salt divided (1/2 teaspoon for the dumplings and 1 teaspoon for the soup)
  • 4 tbsp vegetable shortening cold
  • 0.75 cup whole milk
For the soup
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 2 carrots medium, cut into 1/4-inch pieces
  • 2 celery ribs, cut into 1/4-inch pieces
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 0.5 tsp ground black pepper
  • 1 bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp water cold
  • 1 cup heavy cream
  • 2 tbsp parsley fresh, chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the dumpling dough
  1. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon of the divided salt.
  2. Cut in the shortening with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  3. Stir in the milk just until a soft dough forms.
  4. Cover the bowl and let the dough rest at room temperature while you cook the soup.
Cook the soup
  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery, and cook for 6 to 8 minutes until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Pour in the broth, then add the chicken, remaining 1 teaspoon salt, pepper, and bay leaf.
  5. Bring to a gentle simmer and cook uncovered for 18 to 22 minutes, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a plate and remove the bay leaf.
  7. Keep the broth at a gentle simmer.
Roll and cook the dumplings
  1. Dust the work surface and rolling pin with the reserved flour.
  2. Roll the dough about 1/8 inch thick.
  3. Cut the dough into strips about 1 inch wide and 2 inches long.
  4. Bring the broth back to a gentle simmer over medium-high heat.
  5. Add the dumplings one at a time.
  6. Cover and reduce the heat to maintain a gentle simmer for 15 to 18 minutes, until the dumplings are tender and no raw dough remains in the center of one.
Finish the soup
  1. Whisk the cornstarch and cold water in a small bowl until smooth.
  2. Stir the mixture into the soup and simmer uncovered for 1 to 2 minutes until the broth thickens lightly.
  3. Shred the chicken into bite-size pieces and return it to the pot.
  4. Stir in the cream and parsley.
  5. Heat over low for 2 to 3 minutes until steaming, without letting the soup boil.

Notes

For tender dumplings, stir the milk into the dough just until it comes together. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and dumplings may change texture. For a dairy-free swap, use a plain unsweetened dairy-free cream alternative and dairy-free butter.