Chicken and Dumpling Soup Recipe

Ingredients

• 1chicken breast, diced
• 1 largeonion, diced
• 2 tsp, dividedsalt
• ½ tspblack pepper
• 60 ml (¼ cup)olive oil
• 1.9 litres (8 cups)broth, or water with ½ tbsp chicken bouillon powder
• 80 ml (⅓ cup)dill
• 6 clovesgarlic, crushed
• 414 ml (1¾ cups)buttermilk
• 1 tspbaking soda
• 400 g (3 cups plus 3 tbsp)plain flour, plus extra for dusting

Instructions

1. 1

   Sauté chicken

   In a large pot, cook the diced chicken and onion in 60 ml (¼ cup) of olive oil with 1 tsp of the salt and ½ tsp of black pepper, until the onion is translucent.

2. 2

   Add the broth

   Pour in the broth and bring the soup to a simmer over medium-low heat.

3. 3

   Shape dumplings

   Meanwhile, combine the baking soda, buttermilk, the remaining 1 tsp of salt and 3 cups plus 3 tbsp of flour to make a dough. Move it to a lightly floured surface and divide it into 6 equal pieces. The dough will be tacky, so dust it with flour as you work. Roll each piece into a 56 cm (22-inch) log and cut it into pieces about 2.5 cm (1 inch) thick.

4. 4

   Cook and finish

   Add the dumplings to the boiling soup and cook for 5–7 minutes. Turn off the heat, then stir in the dill and crushed garlic.

What is chicken and dumpling soup?

Chicken and dumpling soup is a comforting dish of chicken simmered in broth with soft dough dumplings. Versions of chicken-and-dumplings are common in North American home cooking, where dumplings turn a pot of soup into a substantial meal.

This version makes the dumplings with buttermilk and baking soda, then cooks them directly in the soup. Dill and garlic go in after the heat is switched off, keeping their flavour distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 19g protein, 54g carbs, 11g fat.

The dumplings supply most of the carbohydrates, while the chicken and buttermilk contribute protein. Olive oil and buttermilk provide much of the fat; the broth, bouillon and added salt are the main sources of sodium. Serve a bowl with extra vegetables or salad for a more balanced plate.

Building the broth

Chicken and onion: cooking them in the oil first gives the soup a savoury base. Let the onion turn translucent, rather than aiming to brown it.

Broth: use prepared broth or the stated water-and-bouillon alternative. Bring it to a simmer before adding the dumplings so they cook in hot liquid.

Getting the dough right

Buttermilk and soda: these form the dumpling dough and help it rise as it cooks. Mix until the ingredients come together into a dough rather than working it extensively.

Sticky dough: a tacky feel is expected. Dust the work surface and your hands lightly as needed, rather than adding a large amount of extra flour to the dough.

Shaping evenly

Six pieces: dividing the dough equally makes it easier to roll logs of similar size. Cut each log into pieces about 2.5 cm (1 inch) thick so they cook at a similar rate.

Gentle handling: use enough flour to stop sticking, but keep the pieces soft. If they vary greatly in size, the smaller ones may finish before the larger ones.

Cooking the dumplings

Simmering liquid: add the pieces when the soup is boiling, as directed, and cook them for 5–7 minutes. Keep an eye on the pot so the soup does not boil over.

Doneness: the dumplings should look plump and cooked through. If you are unsure, cut one open to check that the centre is no longer doughy.

Finishing with herbs

Dill and garlic: add both after turning off the heat, as the method specifies. The residual warmth releases their aroma without cooking away their fresh character.

Taste the broth before serving and adjust the seasoning if needed, bearing in mind that the broth or bouillon may already be salty.

What to serve alongside

The dumplings make this soup filling enough to serve on its own. For a simple meal, add a green salad or steamed vegetables alongside.

Serve it soon after cooking, while the dumplings are soft and the soup is hot. A little extra chopped dill at the table complements the flavour already in the pot.

Recipe notes & tips

• Dice the chicken and onion before heating the pot so they cook evenly.
• Measure the flour carefully and add only a light dusting while shaping the tacky dough.
• Keep the broth at a simmer while you prepare the dumplings.
• Cut the dough pieces to a similar thickness so they cook at the same pace.
• Add the dill and garlic after switching off the heat, as directed.
• Check one dumpling for a cooked-through centre before serving.

Variations

• Add vegetables: stir diced carrots or celery into the pot with the onion.
• Use fresh herbs: finish with a little chopped parsley alongside the dill.
• Change the broth: use homemade chicken stock in place of prepared broth.
• Make smaller dumplings: cut the logs into thinner pieces and check them earlier for doneness.
• Add leafy greens: stir spinach into the hot soup just before serving.

Common mistakes to avoid

• Overworking the dough: it can become tough, so mix only until it comes together.
• Adding too much flour: the dumplings may turn dense, so dust the surface lightly and keep the dough tacky.
• Uneven pieces: differently sized dumplings cook at different speeds, so aim for similar thicknesses.
• Crowding the pot: dumplings need room in the soup, so add them carefully and avoid an overly vigorous boil.
• Skipping the doneness check: a browned-looking exterior does not confirm the centre is cooked, so cut one open if unsure.
• Adding herbs too early: prolonged cooking dulls their fresh flavour, so stir in the dill and garlic after turning off the heat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot; the dumplings may absorb broth as they stand, so add a splash of water or broth if needed.

Frequently asked questions