Description

This comforting Chicken and Dumpling Soup combines tender chicken, hearty vegetables, and soft homemade dumplings in a flavorful broth. The dumplings are made from a simple dough with flour, eggs, sour cream, and butter, creating a tender, pillowy texture that perfectly complements the savory soup base. Fresh herbs add brightness, while the gentle simmering method melds all the flavors beautifully, making it an ideal meal for cozy days.

Ingredients

Scale

Soup Base

2 sticks of celery, finely diced
1 small/medium onion, finely diced
3 Tbsp olive oil
2 large carrots, thinly sliced
6 cups reduced sodium chicken broth
6 cups water
1 Tbsp salt (or to taste, sea salt recommended)
3-4 medium potatoes (about 1 1/2 lbs), peeled and cut into bite-sized pieces
1/2 lb boneless skinless chicken breast (1 large breast), diced
2 bay leaves
2 Tbsp chopped dill and/or 2 Tbsp chopped parsley (or both)

Dumplings

2 cups all-purpose flour (sifted)
2 large eggs
1 Tbsp sour cream
1/2 tsp salt
1/4 tsp sugar
6 Tbsp melted butter (3/4 stick)

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Instructions

Sauté Vegetables: In a 5-quart soup pot, heat 3 tablespoons of olive oil over medium heat. Add finely diced celery and onion, sautéing until softened, about 5 minutes. Then add thinly sliced carrots and continue cooking until the onions and celery turn golden, another 3 to 4 minutes.
Cook Potatoes in Broth: Add 6 cups of chicken broth, 6 cups of water, 1 tablespoon salt, and bite-sized potato pieces to the pot. Bring to a boil and simmer for about 10 minutes until the potatoes are nearly tender.
Prepare Dumpling Dough: While the potatoes cook, sift 2 cups flour with 1/2 teaspoon salt and 1/4 teaspoon sugar into a medium bowl. Make a well in the center and add 2 eggs and 1 tablespoon sour cream. Fold the ingredients with a spatula until combined; the dough will resemble scraps of cloth. Pour in 6 tablespoons melted butter and knead with the spatula until the dough is uniform, soft, and not sticky.
Shape Dumplings: Transfer the dough to a smooth cutting board. Divide into two pieces, roll each into a long, slim log, and cut thin bite-sized slices. The dough’s butter content prevents sticking to the knife or board.
Simmer Chicken and Dumplings: Return to the boiling soup with the potatoes. Add 2 bay leaves, diced chicken, and the prepared dumplings. Continue boiling over medium-low heat for another 10 minutes, until the dumplings are tender and the chicken is fully cooked.
Season and Finish: Taste and adjust seasoning with about 1/2 teaspoon more salt if needed. Stir in fresh chopped dill, parsley, or both. Remove the pot from heat and serve warm.

Notes

You can adjust the amount of salt to your preference; sea salt adds a nice flavor.
For a richer dumpling texture, make sure the butter is thoroughly incorporated but the dough remains soft.
Cut dumplings small as they expand during cooking to avoid oversized pieces.
This soup can be stored in the refrigerator for 3-4 days and reheated gently to preserve dumpling texture.
Fresh herbs like dill or parsley add a fresh, bright flavor—feel free to use one or both.
Use reduced sodium chicken broth if you want to control the salt level better.