Homemade Chicken Dumpling Soup

chicken dumpling soup with carrots, potatoes, and onions

A cozy, homemade chicken dumpling soup that is perfect for eating on cold, wintery days. 

Homemade Chicken Dumpling Soup



Prep time


Cooking time






  • Chicken Soup
  • 1 bone-in chicken thigh

  • 1/4 tsp fine sea salt

  • 1/2 yellow onion, diced

  • 1/2 cup diced red skin potato, cut into 1/2 inch pieces

  • 1/4 cup diced carrot, quartered lengthwise and cut into 1/2 inch pieces

  • 1 cup chicken broth, homemade or store-bought low sodium

  • 1/4 tsp. ginger powder

  • 1/8 tsp. garlic powder

  • Fine sea salt to taste

  • Chives or arugula for a garnish, finely chopped

  • Dumplings
  • 1/4 cup or 35 g all-purpose flour

  • 1/4 tsp. baking powder

  • 1/8 tsp. fine sea salt

  • 3 tbsp. buttermilk

  • 1 tsp. extra virgin olive oil


  • Soup
  • Take one bone-in chicken thigh and season with about 1/4 tsp fine sea salt. Place in an airtight container and refrigerate for eight hours or overnight. Remove from the fridge and let rest at room temperature for about one hour.

  • Heat an 8 inch cast iron pan over medium heat for about 5 minutes. Add just enough olive oil to coat the bottom of the pan. Once the oil begins to shimmer, carefully place the chicken in the pan and sear for 7 minutes on one side and about 5 on the other, until both sides have browned and the internal temperature has reached 165 degrees Fahrenheit or 74 degrees Celsius. Set chicken aside.

  • Place a 3/4 quart saucepan over medium heat and add just enough olive oil to coat the bottom of the pan. Once the oil begins to shimmer add the onion and 1/4 tsp fine sea salt. Cook stirring occasionally until the onions begin to brown.

  • Add the carrot, potato, chicken broth, and spices to the saucepan and stir. Bring to a boil, then drop to a light simmer. Cover and cook for 8 minutes.

  • Dumplings
  • While the soup is simmering, combine the flour, baking powder, and salt in a small mixing bowl. Then stir in the buttermilk and the olive oil until combined.

  • Once the timer goes off, divide the dumpling batter into three equal portions and add to the soup. Bring to a simmer, cover the soup and cook for 15 minutes.

  • Carefully ladle the soup into a bowl and garnish with finely chopped chives or arugula.



    • If you make the broth using the recipe on this site, you can use the chicken breast leftover from the broth instead of the chicken thigh.
    • Always salt to taste in recipes like soups. The amount of salt I consider just right could be too much or too little for you, so start with 1/4 teaspoon and add more salt as needed, a pinch at a time.
    • Keep the soup at a low simmer even when covered. If you can hear it boiling, lower the heat until it is back to a simmer. Move it to a smaller burner if you have to.
    • if you don’t have a 3/4 quart saucepan, use a 1 quart. I got my 3/4 quart saucepan from Made In (not an affiliate) and cover it with a larger saucepan cover. If you’re looking for it, they call it a butter warmer.
    • The taste of ginger is very strong when it is first added but mellows by the time the soup is done.

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