Chicken Noodle Dumpling Soup
Warm, hearty, and packed with comforting flavors, this Chicken Noodle Dumpling Soup is the ultimate cold-weather delight that combines two classic favorites into one irresistible dish. Tender chunks of shredded chicken simmer in a rich, aromatic broth alongside fresh vegetables, perfectly al dente egg noodles, and fluffy, homemade dumplings that melt in your mouth. With minimal prep and simple, pantry-friendly ingredients like chicken broth, flour, and milk, this recipe comes together effortlessly in under an hour. Fresh parsley adds a bright finishing touch, making this soul-soothing soup perfect for family dinners, meal prep, or cozy gatherings. Ideal for those seeking comfort food with a homemade twist, this Chicken Noodle Dumpling Soup is sure to become a go-to recipe for any soup lover!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 medium, sliced carrots
- 2 stalks, sliced celery
- 3 minced garlic cloves
- 8 cups chicken broth
- 2 cups, uncooked egg noodles
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1.5 teaspoons, divided salt
- 0.5 teaspoon pepper
- 0.5 cup milk
- 2 tablespoons, melted butter
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Season chicken breasts with 0.5 teaspoons of salt and pepper. Add the chicken to the pot and sear for 2-3 minutes on each side until lightly browned. Remove and set aside.
In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until vegetables are softened.
Add garlic and cook for another 30 seconds until fragrant.
Return the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked.
While the soup is cooking, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and 0.5 teaspoons of salt. Stir in milk and melted butter until a thick batter forms. Set aside.
Remove the cooked chicken breasts from the pot. Shred the chicken with two forks and return it to the pot.
Add the uncooked egg noodles to the soup and cook for 6-8 minutes until tender.
Using a spoon, drop small dollops of dumpling batter (about 1 tablespoon each) into the simmering soup. Cover and cook for 10 minutes without lifting the lid, allowing the dumplings to steam and cook through.
Taste the soup and adjust seasoning with additional salt and pepper as needed.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy your Chicken Noodle Dumpling Soup!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 702 mg | 15% | |
*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.
