chicken noodle soup with dumplings recipe

The Best chicken noodle soup with dumplings recipe

Chicken noodle soup with dumplings is one of those recipes that feels like a hug in a bowl. There’s something deeply comforting about the way the tender chicken melts into the broth, the chewy noodles soaking up every last drop, and those little dumplings rising to the surface like little pillows of warmth. I make this recipe for my kids all the time—especially when they’re coming down with something, but honestly, they’ll eat it even when they’re not sick. It’s that good. My daughter, who’s picky about her food, will eat it straight from the pot because it’s just so satisfying. My husband loves it because it’s hearty enough to fill him up without being heavy, and it’s something we can all share without any fuss.

This dish isn’t just about taste—it’s about the way it makes me feel. It’s the kind of meal that feels like home, whether it’s a quick weeknight dinner or something we pull out for a family gathering. The broth is rich but not heavy, the dumplings add that perfect texture contrast, and the chicken is so tender you can almost taste the love that went into it. My kids and I love how it’s filling yet light enough to not weigh anyone down, especially after a long day. Plus, it’s got all the nutrients you need—protein from the chicken, fiber from the noodles, and that extra boost from the dumplings. It’s a meal that’s as good for you as it is for your soul. And let’s be honest, there’s nothing better than a big pot of this on the stove, simmering quietly while you prep the rest of the meal or just sit back and relax. It’s a recipe that’s always been a staple in our house, and I’m glad I’ve found a way to keep it simple yet special for everyone.

Classic Chicken Noodle Soup with Homemade Dumplings

4.6 from 1643 votes

A comforting and hearty soup featuring tender chicken, soft noodles, and fluffy dumplings. Perfect for a cold day or a cozy meal.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Broth

• 4 cups chicken broth
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano

For the Noodles

• 8 oz egg noodles
• 1 tbsp olive oil

For the Dumplings

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup chicken broth
• 2 tbsp unsalted butter, melted
• 1 large egg
• ½ cup chopped parsley (plus extra for garnish)

👨‍🍳Directions

1. 1 In a stockpot, combine chicken broth, chicken, onion, carrots, celery, garlic, bay leaf, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until chicken is cooked through. Remove chicken with a slotted spoon, shred or chop, and set aside.
2. 2 In a medium saucepan, heat olive oil over medium heat. Add egg noodles and cook for 8–10 minutes, stirring occasionally, until al dente. Drain and set aside.
3. 3 In a large bowl, combine flour, baking powder, and salt. Make a well in the center and gradually add chicken broth, butter, egg, and parsley. Mix until a soft dough forms. Cover and refrigerate for at least 30 minutes.
4. 4 Preheat oven to 375°F (190°C). Roll out the dumpling dough on a floured surface to about ¼-inch thickness. Cut into 2-inch circles using a cookie cutter or glass. Place on a baking sheet lined with parchment paper.
5. 5 Return the broth to the stockpot, add shredded chicken, and return the noodles to the pot. Bring to a simmer. In a small bowl, mix 1 tbsp water with 1 tsp vinegar or lemon juice. Brush this mixture over the dumpling circles. Bake for 15–18 minutes or until golden and puffed.
6. 6 Remove dumplings from the oven, place them in the soup, and let them cook for another 5 minutes. Garnish with chopped parsley before serving.

🔧Equipment

• Large stockpot
• Medium saucepan
• Mixing bowls
• Knife and cutting board
• Wooden spoon
• Slotted spoon
• Whisk
• Measuring cups and spoons
• Pastry brush (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14.5💛Saturated Fat: 5.5❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 3.5🍬Sugars: 6🥩Protein: 28

📝Notes

For extra flavor, add a splash of red pepper flakes or a pinch of black pepper.,Substitute whole wheat flour for the dumpling dough to make it healthier.,Make dumplings ahead of time and refrigerate until ready to use.,For a quicker version, use store-bought dumplings or pre-cooked noodles.

This Chicken Noodle Soup with Dumplings recipe is always a lifesaver when you need something comforting and hearty for the whole family—whether it’s a cold winter night, a busy weeknight dinner, or a gathering where everyone needs a warm, nourishing meal. It’s simple enough to make ahead and reheat, so you can focus on other tasks while the flavors meld together perfectly, and the dumplings add just the right texture to balance out the broth. Plus, it’s flexible enough to let you adjust the ingredients based on what you have on hand, making it a reliable go-to for both quick meals and special occasions.

❓ Frequently Asked Questions About Chicken Noodle Soup with Dumplings

What is the best way to prepare the broth for chicken noodle soup with dumplings?

The best way to prepare the broth is to use a combination of chicken bones (about 2-3 lbs), chicken carcass, and onion, garlic, and celery for a rich and flavorful base. Simmer the ingredients in water for at least 2 hours to allow the flavors to meld. You can also add some bay leaves, peppercorns, or a splash of chicken bouillon for extra depth. Strain the broth before using it to ensure it’s smooth and clear.

How many dumplings should I use for a standard serving of chicken noodle soup with dumplings?

For a standard serving, use about 3-4 dumplings per person. If you’re making a larger batch, plan on roughly 10-12 dumplings per serving. Make sure to adjust the number based on how thick or thin you prefer your soup to be.

Can I make the dumplings ahead of time and store them?

Yes, you can absolutely make dumplings in advance! Store them in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. When ready to use, thaw in the fridge overnight or quickly steam them from frozen to keep them tender.

What are some good substitutions for fresh herbs in the soup?

If you don’t have fresh herbs like parsley or chives, you can substitute dried herbs like flat-leaf parsley or dried dill. For a stronger flavor, use half the amount of dried herbs compared to fresh. Alternatively, you can add a pinch of dried thyme or bay leaf for additional depth.

How can I make the soup extra comforting and flavorful?

To elevate the soup, consider adding a splash of cream or heavy cream at the end for extra richness. You can also stir in a spoonful of sour cream or a dollop of Greek yogurt for a creamy texture. Adding a pinch of nutmeg or a dash of hot sauce can also enhance the flavor profile. Don’t forget to season with salt and pepper to taste after the soup has simmered.