13 Chicken and Dumpling Soup Recipes for Rainy Day Suppers

Chicken and dumpling soup recipes all share the same good bones: tender chicken, aromatic vegetables, a broth that tastes like time, and dumplings that soak up that broth just enough to stay soft. The dumpling is what turns a basic pot of soup into a meal, and the versions below take that foundation in 13 genuinely different directions, from rolled and flat to gluten-free and low carb.

If you want the most traditional bowl, start with the Classic Drop Dumpling Chicken Soup. Choose the Lemon Herb one for something brighter, and keep the Freezer version in mind for weeks when you plan far ahead.

Which Chicken and Dumpling Soup Should You Make?

Classic Drop Dumpling Chicken Soup

This is the one to make when you want the bowl you remember. Drop dumplings are the fastest to shape, and they puff into soft clouds as the soup bubbles.

Ingredients (makes 6 servings)

• Bone-in chicken thighs: 1.1 kg (2 1/2 lb)
• Carrots, celery, and yellow onion, chopped: 500 g (about 4 cups)
• Garlic cloves, minced: 3
• Low sodium chicken broth: 1.4 L (6 cups)
• Fresh thyme: 4 sprigs
• All-purpose flour: 180 g (1 1/2 cups)
• Baking powder: 2 tsp
• Fine salt and black pepper: 1 1/2 tsp fine salt and 1/2 tsp black pepper, plus more to taste
• Unsalted butter, melted: 3 tbsp
• Whole milk: 180 ml (3/4 cup)

Instructions

Step 1: Pat the 1.1 kg chicken thighs dry and season them on both sides with 1 tsp of the salt and the 1/2 tsp pepper. Heap the 500 g chopped carrots, celery, and onion into your largest Dutch oven, drop in the garlic and the 4 thyme sprigs, then lay the chicken on top. Pour the 1.4 L broth over everything and set the pot over medium high heat until it comes to a boil.

Step 2: Once the liquid bubbles hard, you can lower the heat to a lazy simmer and cover the pot. Let the chicken cook for 30 minutes, until a thermometer pushed into the thickest thigh reads 75C (165F) and the vegetables no longer resist a fork.

Step 3: While the chicken simmers, you stir together the 180 g flour, 2 tsp baking powder, and the remaining 1/2 tsp salt in a medium bowl. Pour in the melted butter and 180 ml milk, then fold with a fork just until a soft, shaggy dough forms and no dry flour remains.

Step 4: When the chicken is cool enough to handle, you can pull the meat from the bones in thick chunks and return it to the pot. Discard the skin, bones, and thyme stems.

Step 5: Bring the broth back to a steady simmer and drop heaping spoonfuls of the dumpling dough into the pot, spacing them so you give each one room to grow. Cover and cook for 12 minutes on low without lifting the lid, until the dumplings have puffed and a toothpick comes out clean. Stir the soup once, then ladle it into wide bowls and serve hot.

Old-Fashioned Rolled Dumpling Chicken Soup

Flat, rolled dumplings give you a completely different bite, more like a thick noodle than a puff. They take a little extra rolling but the chew is worth it.

Ingredients (makes 6 servings)

• Whole chicken, cut into pieces: 1.4 kg (3 lb)
• Carrots, celery, and yellow onion, chopped: 400 g (3 cups)
• Garlic cloves, smashed: 2
• Low sodium chicken broth: 1.5 L (6 1/2 cups)
• Fresh thyme: 5 sprigs
• All-purpose flour: 240 g (2 cups)
• Baking powder: 1 1/2 tsp
• Fine salt and black pepper: 1 1/2 tsp fine salt and 1/2 tsp black pepper
• Unsalted butter, cold, cut into bits: 4 tbsp
• Whole milk: 180 ml (3/4 cup)

Instructions

Step 1: Set your largest pot over medium heat and add the 1.4 kg chicken pieces skin side down, seasoning them with 1 tsp of the salt and the 1/2 tsp pepper. Add the 400 g chopped carrots, celery, and onion, the garlic, and the 5 thyme sprigs, then pour in the 1.5 L broth. Bring the liquid to a boil over medium high heat.

Step 2: Once the broth starts to boil, lower the heat and simmer for 35 minutes with the lid ajar. You can turn the chicken once halfway so the breast pieces do not dry out.

Step 3: While the chicken simmers, you rub the 240 g flour, 1 1/2 tsp baking powder, and the remaining 1/2 tsp salt together in a wide bowl. Cut in the 4 tbsp cold butter until you see pea size lumps, then stir in the 180 ml milk with a fork to form a soft dough.

Step 4: Lift the chicken out and, once you can hold it, pull the meat from the bones in rough strips. Return the meat to the broth and keep the pot at a gentle simmer.

Step 5: Pat the dough into a 1.5 cm thick slab on a floured counter, then cut it into 2.5 cm wide strips with your knife. Slip the strips into the simmering soup one at a time, stirring once, and cook for 10 minutes until the dumplings float. Stir in extra black pepper and ladle the soup into deep bowls while it is hot.

Creamy Chicken and Dumpling Soup

Here the broth gets a proper roux and a good pour of cream, so every spoonful clings to the dumplings. I go heavier on the cream than most recipes do.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Carrots, celery, and yellow onion, finely diced: 400 g (about 3 cups)
• Unsalted butter: 4 tbsp, divided
• All-purpose flour: 140 g (1 cup plus 2 tbsp), divided
• Baking powder: 1 1/2 tsp
• Low sodium chicken broth: 1 L (4 cups)
• Heavy cream: 240 ml (1 cup)
• Whole milk: 120 ml (1/2 cup)
• Dried thyme: 1 tsp
• Fine salt and black pepper: 1 tsp fine salt and 1/2 tsp black pepper

Instructions

Step 1: Season the 680 g chicken thighs with 1/2 tsp of the salt and the 1/2 tsp pepper. Melt 2 tbsp of the butter in your Dutch oven over medium high heat, then sear the chicken for 4 minutes per side and move it to a plate.

Step 2: Add the 400 g finely diced carrots, celery, and onion to the pot and cook for 7 minutes, scraping up the browned bits as you stir. Sprinkle 40 g (about 1/3 cup) of the flour over the vegetables and cook for 1 minute, then pour in the 1 L broth and 240 ml heavy cream, add 1 tsp dried thyme, and bring the soup to a simmer.

Step 3: Return the chicken to the pot and let the soup bubble gently for 12 minutes, until the chicken is cooked through and the broth has thickened. You can lift the chicken out, shred it, and return the meat to the soup.

Step 4: While the chicken cooks, you can mix the remaining 100 g flour, 1 1/2 tsp baking powder, and the remaining 1/2 tsp salt in a medium bowl. Melt the remaining 2 tbsp butter and stir it into the flour mixture with the 120 ml milk to make a thick, spoonable dough.

Step 5: Drop spoonfuls of the dough into the simmering soup, leaving a little space around each one so you don’t crowd them, then cover the pot and turn the heat to low. Cook for 12 minutes without lifting the lid, until the dumplings puff and a toothpick inserted in one comes out clean.

Step 6: Stir the soup gently, then ladle it into deep bowls and serve hot with extra black pepper. You want plenty of the thickened broth coating every dumpling.

Slow Cooker Chicken and Dumpling Soup

This version lets the pot do the slow work while you get on with the day. The dumplings steam right in the same pot at the end.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Carrots, celery, and yellow onion, chopped: 500 g (4 cups)
• Garlic cloves, minced: 2
• Low sodium chicken broth: 1.2 L (5 cups)
• Dried thyme: 1 tsp
• All-purpose flour: 180 g (1 1/2 cups)
• Baking powder: 2 tsp
• Fine salt and black pepper: 1 1/2 tsp fine salt and 1/2 tsp black pepper
• Unsalted butter, cold, cut into bits: 3 tbsp
• Whole milk: 180 ml (3/4 cup)

Instructions

Step 1: Place the 900 g chicken thighs in your slow cooker and season them with 1 tsp of the salt and the 1/2 tsp pepper. Add the 500 g chopped carrots, celery, and onion, the garlic, and the 1 tsp dried thyme, then pour in the 1.2 L broth. Cover and turn your slow cooker to low, then let it work for 5 hours.

Step 2: After 5 hours, lift the chicken out with tongs and let it rest on your cutting board for a few minutes. Shred the meat into thick pieces, stir it back into the slow cooker, and turn the heat to high.

Step 3: In a medium bowl, you can rub the 180 g flour, 2 tsp baking powder, and the remaining 1/2 tsp salt together. Cut in the 3 tbsp cold butter until the mixture looks like coarse crumbs, then pour in the 180 ml milk and stir just until a sticky dough forms.

Step 4: Drop spoonfuls of the dough over the hot soup, leaving a little space between each one so you give them room. Cover the slow cooker and let it cook on high for 1 hour, and resist lifting the lid because that releases the steam the dumplings need.

Step 5: When the dumplings look puffed and feel firm in the middle, you can turn off the heat. Spoon the soup into deep bowls and serve hot with extra black pepper.

Cajun Chicken and Dumpling Soup

You get a dark, spicy broth and plenty of smoked chicken sausage in this one. The dumplings stay simple so the heat has room to show off.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Smoked chicken sausage, sliced: 340 g (12 oz)
• Green bell pepper, celery, and yellow onion, finely diced: 450 g (3 cups)
• Garlic cloves, minced: 3
• Low sodium chicken broth: 1.2 L (5 cups)
• Cajun seasoning and fine salt: 2 1/2 tsp Cajun seasoning plus 1/2 tsp fine salt
• All-purpose flour: 180 g (1 1/2 cups)
• Baking powder: 2 tsp
• Unsalted butter: 3 tbsp, divided
• Whole milk: 180 ml (3/4 cup)

Instructions

Step 1: Season the 680 g chicken thighs with 1 1/2 tsp of the Cajun seasoning and the 1/2 tsp salt, then set your large Dutch oven over medium high heat with 1 tbsp of the butter. Sear the chicken until brown on both sides, about 4 minutes per side, then move it to a plate.

Step 2: Add the 340 g sliced smoked chicken sausage to the pot and let it brown for 3 minutes while you stir it once or twice. Scrape the sausage to one side, add the 450 g diced pepper, celery, and onion, and cook for 6 minutes until the vegetables soften. Stir in the garlic and cook for 30 seconds, until you can smell it.

Step 3: Pour in the 1.2 L broth and the remaining 1 tsp Cajun seasoning, then use your spoon to scrape up any browned bits from the bottom of the pot. Return the chicken to the pot, bring the liquid to a gentle simmer, and cook for 20 minutes until the chicken is just done.

Step 4: While the chicken cooks, you can make the dumpling dough in a medium bowl. Rub the 180 g flour and 2 tsp baking powder together, then stir in the remaining 2 tbsp melted butter and the 180 ml milk to form a soft, shaggy dough.

Step 5: Lift the chicken out, shred or chop it, and return it to the simmering pot. Drop heaping spoonfuls of the dough into the soup, leaving a little space around each one so you don’t crowd them, then cover the pot and turn the heat to low.

Step 6: Cook the dumplings for 12 minutes without lifting the lid, until you see them puff at the edges. Stir the soup gently, ladle it into shallow bowls, and serve hot with extra Cajun seasoning at the table.

Lemon Herb Chicken and Dumpling Soup

Fresh dill, parsley, and a hit of lemon keep this version bright. It feels lighter than the creamy pots but still deeply savory.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Carrots, celery, and leek, sliced: 430 g (about 4 cups)
• Low sodium chicken broth: 1.2 L (5 cups)
• Fresh dill and parsley, chopped: 5 tbsp total
• Lemon zest and juice: 1 lemon
• All-purpose flour: 180 g (1 1/2 cups)
• Baking powder: 2 tsp
• Fine salt and black pepper: 1 1/2 tsp fine salt and 1/2 tsp black pepper
• Unsalted butter, melted: 3 tbsp
• Whole milk: 180 ml (3/4 cup)

Instructions

Step 1: Season the 680 g chicken thighs with 1 tsp of the salt and the 1/2 tsp pepper, then place them in your soup pot with the 430 g sliced carrots, celery, and leek. Pour in the 1.2 L broth and set the pot over medium high heat until the liquid comes to a boil.

Step 2: Lower the heat to a steady simmer, and you’ll cook the soup for 22 minutes until the chicken is cooked through and the vegetables are tender. Skim any foam from the top with your spoon.

Step 3: While the chicken cooks, you can whisk the 180 g flour, 2 tsp baking powder, and the remaining 1/2 tsp salt in a medium bowl. Stir in the 3 tbsp melted butter, 180 ml milk, 2 tbsp of the chopped dill and parsley, and 1 tsp of the lemon zest to make a thick, spoonable dough.

Step 4: Lift the chicken out onto a cutting board and let it rest while you keep the broth warm. Shred or chop the meat, then return it to the pot along with the lemon juice and the remaining 3 tbsp fresh herbs.

Step 5: Turn the heat up to a bare simmer and drop small spoonfuls of dough all over the soup, giving you plenty of dumplings per bowl. Cover the pot and cook for 10 minutes, until the dumplings have puffed and set, then ladle the soup into bowls with extra dill on top.

Gluten-Free Chicken and Dumpling Soup

A good gluten-free flour blend with xanthan gum keeps the dumplings tender. You don’t need a special pot or a different method for this one.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Carrots, celery, and yellow onion, diced: 400 g (3 cups)
• Garlic cloves, minced: 2
• Low sodium chicken broth: 1.2 L (5 cups)
• Bay leaves: 2
• Gluten-free all-purpose flour blend with xanthan gum: 210 g (1 3/4 cups)
• Baking powder: 2 tsp
• Fine salt and black pepper: 1 1/2 tsp fine salt and 1/2 tsp black pepper
• Unsalted butter, melted: 3 tbsp
• Whole milk: 180 ml (3/4 cup)

Instructions

Step 1: Put the 680 g chicken thighs in your Dutch oven with the 400 g diced carrots, celery, and onion, the garlic, and the 2 bay leaves. Pour in the 1.2 L broth, season with 1 tsp of the salt and the 1/2 tsp pepper, and bring the pot to a boil over medium high heat.

Step 2: Once the liquid boils, lower the heat and let the chicken simmer for 22 minutes, until it is cooked through and the vegetables are soft. You can skim any foam that rises to the top.

Step 3: While the chicken cooks, you can stir the 210 g gluten-free flour blend, 2 tsp baking powder, and the remaining 1/2 tsp salt together in a bowl. Add the 3 tbsp melted butter and the 180 ml milk, then mix with a fork until you have a thick, slightly sticky dough.

Step 4: Lift the chicken out and shred it with two forks, then remove the bay leaves and return the meat to the pot. Bring the soup back to a gentle simmer and taste the broth so you can add more salt if it needs it.

Step 5: Drop rounded spoonfuls of the dough into the simmering soup, spacing them out, then cover and cook for 11 minutes without lifting the lid. Check that the dumplings feel firm and cooked through, then you can ladle the soup into deep bowls and serve hot.

Low Carb Chicken and Dumpling Soup

Almond flour and coconut flour make dumplings that hold together beautifully without grains. The broth stays on the lighter side, with a small pour of cream.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Celery, onion, and carrot, finely diced: 200 g (1 1/2 cups)
• Garlic cloves, minced: 2
• Low sodium chicken broth: 1 L (4 cups)
• Heavy cream: 120 ml (1/2 cup), divided
• Almond flour: 140 g (1 1/2 cups)
• Coconut flour: 2 tbsp
• Baking powder: 2 tsp
• Large eggs: 2
• Fine salt and black pepper: 2 tsp fine salt and 1/2 tsp black pepper

Instructions

Step 1: Heat your Dutch oven over medium high heat and add the 680 g chicken thighs. Cook them for 5 minutes per side, until they release easily from the pot, then move the chicken to a plate and season it with 1/2 tsp salt and 1/4 tsp pepper.

Step 2: Drop the 200 g diced celery, onion, and carrot into the same pot and cook for 5 minutes, scraping the bottom so you pick up the browned bits. Stir in the garlic and cook for 30 seconds, then pour in the 1 L broth and the remaining 1 tsp salt and 1/4 tsp pepper.

Step 3: Return the chicken to the pot and let the soup simmer for 20 minutes, until the chicken is cooked through and the vegetables are tender. Reduce the heat to low while you make the dumpling dough.

Step 4: In a mixing bowl, you can whisk together the 140 g almond flour, 2 tbsp coconut flour, 2 tsp baking powder, and the remaining 1/2 tsp salt. Crack in the 2 eggs and stir in 60 ml (1/4 cup) of the heavy cream until a thick dough comes together, then let it sit for 3 minutes so the flours can absorb the liquid.

Step 5: Lift the chicken out, chop or shred it, and return it to the pot along with the remaining 60 ml heavy cream. You want the soup at a bare simmer before you drop spoonfuls of the low carb dough over the top. Cover and cook for 10 minutes without lifting the lid, then check the dumplings are set in the middle and spoon the soup into bowls to serve warm.

Mushroom and Leek Chicken and Dumpling Soup

This one leans savory and earthy, with mushrooms doing a lot of the heavy lifting. Leeks melt into the broth and give it a gentle sweetness.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 700 g (1 1/2 lb)
• Cremini mushrooms, sliced: 250 g (8 oz)
• Leeks, white and light green parts, sliced: 400 g (3 cups)
• Garlic cloves, minced: 3
• Low sodium chicken broth: 1.2 L (5 cups)
• Fresh thyme: 6 sprigs
• Self-rising flour: 180 g (1 1/2 cups)
• Whole milk: 180 ml (3/4 cup)
• Unsalted butter, melted: 3 tbsp
• Fine salt and black pepper: 1 1/2 tsp fine salt and 1/2 tsp black pepper

Instructions

Step 1: Season the 700 g chicken thighs with 3/4 tsp of the salt and the 1/2 tsp pepper, then set your Dutch oven over medium heat. Add the chicken and let it brown for 5 minutes per side, then transfer it to a plate, leaving the fat in the pot.

Step 2: Drop the 250 g sliced mushrooms into the pot and cook for 8 minutes, stirring only when the pan side feels crowded. You want them to release their liquid and turn deep brown before you add the 400 g sliced leeks and the garlic.

Step 3: Stir the leeks and garlic for 3 minutes, then pour in the 1.2 L broth and add the 6 thyme sprigs. You can place the chicken back into the pot and simmer for 20 minutes, until the chicken is just cooked through.

Step 4: While the chicken cooks, you can stir the 180 g self-rising flour and the remaining 3/4 tsp salt in a bowl. Pour in the 180 ml milk and 3 tbsp melted butter, then fold with a fork until you have a loose, shaggy dough.

Step 5: Lift the chicken out, shred the meat, and discard the thyme stems. You can return the chicken to the pot, bring the soup to a bare simmer, and drop spoonfuls of dough over the top.

Step 6: Cover the pot and steam the dumplings for 10 minutes, until you see them puff and set. Stir the soup once, then serve it in wide bowls with plenty of mushrooms and leeks in each ladle.

Quick Rotisserie Chicken and Dumpling Soup

A roasted chicken from the store turns this into a true weeknight soup. You save the long simmer and still get a rich, full flavored bowl.

Ingredients (makes 4 servings)

• Rotisserie chicken meat, shredded: 450 g (1 lb)
• Carrots, celery, and yellow onion, chopped: 400 g (3 cups)
• Low sodium chicken broth: 1 L (4 cups)
• Unsalted butter: 4 tbsp, divided
• All-purpose flour: 140 g (1 cup plus 2 tbsp), divided
• Baking powder: 2 tsp
• Whole milk: 180 ml (3/4 cup)
• Dried thyme: 1 tsp
• Fine salt and black pepper: 1 tsp fine salt and 1/4 tsp black pepper

Instructions

Step 1: Melt 2 tbsp of the butter in your soup pot over medium heat and add the 400 g chopped carrots, celery, and onion. Cook for 8 minutes, stirring once or twice, until the vegetables soften and the onion turns glossy.

Step 2: Sprinkle 30 g (about 1/4 cup) of the flour over the vegetables and stir for 1 minute so you cook out the raw taste. Pour in the 1 L broth, add the 1 tsp dried thyme, 1/4 tsp salt, and the 1/4 tsp pepper, and bring the soup to a boil while you scrape the bottom of the pot.

Step 3: Stir in the 450 g shredded rotisserie chicken and lower the heat so the soup simmers gently. Let it bubble for 10 minutes while you make the dumpling dough, then taste and adjust the salt and pepper.

Step 4: In a medium bowl, combine the remaining 110 g flour, 2 tsp baking powder, and the 1/2 tsp salt. You can cut in the remaining 2 tbsp butter until the mixture looks crumbly, then pour in the 180 ml milk and stir into a soft dough.

Step 5: Drop spoonfuls of the dough into the simmering soup, cover the pot, and cook for 9 minutes without lifting the lid. You can check the dumplings are cooked through, then ladle the soup into bowls and top with extra pepper.

Turmeric Ginger Chicken and Dumpling Soup

Turmeric and fresh ginger give the broth a warm, golden depth. Coconut milk keeps the dumplings soft and the soup dairy free.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Carrots, celery, and yellow onion, chopped: 400 g (3 cups)
• Fresh ginger, grated, and garlic cloves, minced: 2 tbsp grated ginger plus 2 garlic cloves
• Ground turmeric: 2 tsp
• Low sodium chicken broth: 1.1 L (4 3/4 cups)
• Full fat coconut milk: 240 ml (1 cup), divided
• All-purpose flour: 180 g (1 1/2 cups)
• Baking powder: 2 tsp
• Fine salt and black pepper: 1 1/2 tsp fine salt and 1/2 tsp black pepper
• Coconut oil, melted: 3 tbsp

Instructions

Step 1: Season the 680 g chicken thighs with 1 tsp of the salt and the 1/2 tsp pepper, then place them in your Dutch oven with the 400 g chopped carrots, celery, and onion, the ginger and garlic, and the 2 tsp turmeric. Pour in the 1.1 L broth and bring everything to a boil over medium high heat.

Step 2: Lower the heat to a gentle simmer and cook for 22 minutes, until the chicken is cooked through and the turmeric has turned the broth a deep yellow. You can stir the pot once halfway so nothing settles.

Step 3: While the soup cooks, you can stir the 180 g flour, 2 tsp baking powder, and the remaining 1/2 tsp salt together in a medium bowl. Gently mix in the 3 tbsp melted coconut oil and 120 ml (1/2 cup) of the coconut milk to make a soft dough, then set it aside.

Step 4: Lift the chicken out of the pot and shred or chop it, then return the meat to the soup along with the remaining 120 ml coconut milk. Stir everything well and bring the liquid back to a low simmer so you can add the dumplings.

Step 5: Drop spoonfuls of the dough into the simmering soup, cover the pot, and steam for 10 minutes until the dumplings are puffed and cooked through. Ladle the soup into deep bowls and serve with a little fresh ginger grated over the top if you like.

Freezer Chicken and Dumpling Soup

This batch is built to divide and freeze, so you can pull out soup on a busy night. I make the dumplings fresh when I reheat it.

Ingredients (makes 2 freezer bags, 4 servings each)

• Boneless skinless chicken thighs: 1.4 kg (3 lb)
• Carrots, celery, and yellow onion, chopped: 700 g (5 cups)
• Garlic cloves, minced: 4
• Low sodium chicken broth: 2 L (8 cups)
• Dried thyme: 2 tsp
• Bay leaves: 3
• Self-rising flour: 360 g (3 cups)
• Fine salt and black pepper: 2 tsp fine salt and 1 tsp black pepper
• Unsalted butter, melted: 6 tbsp
• Whole milk: 360 ml (1 1/2 cups)

Instructions

Step 1: Put the 1.4 kg chicken thighs in your large stockpot with the 700 g chopped carrots, celery, and onion, the garlic, 2 tsp thyme, 3 bay leaves, 1 1/2 tsp of the salt, and 1 tsp pepper. Pour in the 2 L broth and bring the pot to a boil over medium high heat.

Step 2: Lower the heat and simmer for 25 minutes, until the chicken is cooked through and the vegetables are tender. You can lift the chicken out, shred the meat, and return it to the pot, then discard the bay leaves and remove the soup from the heat.

Step 3: Let the soup cool for 30 minutes, then ladle it into 2 freezer bags, leaving about 2.5 cm (1 in) of headspace. Press out the air, seal the bags, and lay them flat in your freezer.

Step 4: When you want to eat, move a frozen bag to the fridge the night before or set it in a bowl of cool water to thaw. Pour the thawed soup into a pot and bring it to a gentle simmer over medium heat.

Step 5: In a medium bowl, you can stir together the 360 g self-rising flour and the remaining 1/2 tsp salt. Pour in the 6 tbsp melted butter and the 360 ml milk, then fold with a fork until you have a soft and sticky dumpling dough.

Step 6: Drop spoonfuls of the dough into the simmering soup, cover the pot, and cook for 12 minutes without lifting the lid. You can check the dumplings are puffed and cooked through, then ladle the soup into warm bowls and serve straight away.

Small Batch Chicken and Dumpling Soup for Two

Scaled for two bowls without a pile of leftovers. The pot size matters here, so you use a medium saucepan rather than a big Dutch oven.

Ingredients (makes 2 servings)

• Boneless skinless chicken thighs: 340 g (12 oz)
• Carrots, celery, and yellow onion, finely diced: 200 g (1 1/2 cups)
• Garlic clove, minced: 1
• Low sodium chicken broth: 700 ml (3 cups)
• Fresh thyme: 2 sprigs
• All-purpose flour: 90 g (3/4 cup)
• Baking powder: 1 tsp
• Fine salt and black pepper: 3/4 tsp fine salt and 1/4 tsp black pepper
• Unsalted butter, melted: 2 tbsp
• Whole milk: 90 ml (6 tbsp)

Instructions

Step 1: Season the 340 g chicken thighs with 1/4 tsp salt and the 1/4 tsp pepper, then put them in your medium pot with the 200 g diced carrots, celery, and onion, the garlic, and the 2 thyme sprigs. Pour in the 700 ml broth and bring the pot to a boil over medium high heat.

Step 2: Lower the heat and simmer for 18 minutes, until the chicken is cooked through and the vegetables are soft. While the soup cooks, you can stir the 90 g flour, 1 tsp baking powder, and the remaining 1/2 tsp salt together in a small bowl, then mix in the 2 tbsp melted butter and 90 ml milk to form a soft dough.

Step 3: Lift the chicken out, shred it with two forks, and return the meat to the pot. Bring the liquid to a gentle simmer and drop small spoonfuls of the dough into the soup, leaving room for them to expand so you don’t crowd the pot.

Step 4: Cover the pot and cook for 9 minutes without lifting the lid, until the dumplings are puffed and set in the middle. You can stir once, then divide the soup between two deep bowls and serve hot with extra pepper.

Across all these soups, the one thing that matters most is how you handle the dumpling dough. Mix it just until it comes together, because overworking turns the dumplings dense, and keep the broth at a gentle simmer rather than a rolling boil so they cook through without breaking apart.

Pick the version that sounds best to you tonight and get the pot on. The smell alone will bring everyone to the kitchen before the bowls are on the table.