Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Servings: 4
Equipment: Large pot, mixing bowls, spoon, ladle
Ingredients
For the Soup:
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon olive oil (or butter)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced thinly
- 2 celery stalks, diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- 1 bay leaf
- Salt and pepper to taste
- 1-2 cups water (for adjusting the soup consistency, if needed)
For the Dumplings:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder (optional for extra flavor)
- 1/2 cup milk (you can use any kind of milk or milk substitute)
- 2 tablespoons unsalted butter, melted
- 1 egg
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Step 1: Make the Soup Base
- Prepare the Vegetables:
Start by prepping the vegetables. Dice the onion, slice the carrots, and chop the celery into bite-sized pieces. Mince the garlic as well. - Sauté the Vegetables:
In a large pot, heat 1 tablespoon of olive oil (or butter) over medium heat. Add the diced onion and cook for 2-3 minutes, until softened. Add the garlic, carrots, and celery, and cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften. - Add the Broth and Seasonings:
Pour in the 4 cups of chicken (or vegetable) broth, and add the thyme, parsley, and bay leaf. Stir well to combine. Season with salt and pepper to taste. Bring the soup to a simmer over medium heat and cook for 5 minutes.- Tip: If you like your soup a little thinner, you can add 1-2 cups of water, depending on how brothy you want it.
Step 2: Make the Dumplings
- Mix the Dry Ingredients:
In a separate mixing bowl, whisk together the 1 cup of flour, baking powder, salt, and garlic powder (if using). This ensures that the dry ingredients are well distributed. - Add the Wet Ingredients:
In a small bowl, whisk together the 1/2 cup of milk, melted butter, and 1 egg. Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture should be thick, similar to a muffin batter. If it’s too thick, add a little more milk to reach a spoonable consistency. - Optional: Add Fresh Herbs:
If you’re using fresh parsley, stir it into the dumpling batter now.
Step 3: Cook the Dumplings in the Soup
- Drop the Dumplings:
Once the soup is simmering, use a spoon to drop spoonfuls of the dumpling batter into the soup. Each dumpling should be about the size of a tablespoon. You’ll want to drop them gently into the soup to avoid splashing. - Simmer the Dumplings:
Cover the pot with a lid and reduce the heat to low. Let the dumplings cook for about 10-12 minutes, without lifting the lid. The dumplings should puff up and cook through. Avoid stirring the soup while the dumplings are cooking to keep their shape intact. - Check for Doneness:
After about 10 minutes, you can check if the dumplings are done by inserting a toothpick into the center of one. If it comes out clean, the dumplings are ready. If not, cover and cook for an additional 2-3 minutes.
Step 4: Serve
- Taste and Adjust Seasonings:
Before serving, give the soup a final taste and adjust the seasoning if needed, adding more salt, pepper, or herbs to taste. - Serve the Soup:
Ladle the soup into bowls, making sure to scoop some of the dumplings with each serving. Garnish with extra fresh parsley if desired, and serve hot!
Notes
- Make-Ahead Tip:
If you want to make the soup ahead of time, you can prepare the broth and vegetables a day in advance. When you’re ready to eat, bring the soup to a simmer, make the dumplings, and drop them in as instructed. Dumplings are best made fresh, as they don’t store well after cooking. - Dumpling Variations:
You can add a little cheese (like shredded cheddar) to the dumpling batter for a cheesy twist. You can also mix in chopped spinach, mushrooms, or other veggies into the dumplings for added flavor. - Broth Variations:
For a different flavor, you can substitute part of the chicken broth with coconut milk or add a splash of soy sauce for an Asian-inspired version. You can also make this soup with beef or vegetable broth for a different taste. - Gluten-Free Option:
If you need a gluten-free version, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend, and make sure your baking powder is gluten-free. - Spicy Version:
For a spicy kick, add a pinch of red pepper flakes or a diced chili pepper to the soup along with the vegetables.
Troubleshooting
- Dumplings didn’t puff up: If your dumplings didn’t puff up or are a bit dense, it’s likely due to over-mixing the batter. Make sure to only stir until the ingredients are combined; a lumpy batter is fine.
- Soup is too thick: If your soup thickens too much during cooking, just add a little more water or broth until it reaches your desired consistency.
- Dumplings are too soggy: If the dumplings seem too soggy or doughy, make sure they’ve cooked for at least 10-12 minutes. If you’re unsure, you can cut one open to check if the center is fully cooked.
This Easy Dumpling Soup is the kind of dish that warms you from the inside out, with fluffy dumplings soaking up the rich broth and tender veggies. Perfect for chilly nights or when you’re craving comfort food without a lot of hassle!

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