Molly Yeh’s Chicken & Dumpling Soup Recipe
If you’re craving a bowl of pure comfort, Molly Yeh’s Chicken and Dumpling Soup is the perfect recipe. Made with tender chicken, fresh vegetables, and fluffy dumplings simmered in a flavorful homemade broth, this hearty soup is the ultimate cozy meal. Whether you’re looking for a nourishing weeknight dinner, a comforting dish for cold winter days, or a family-friendly recipe that warms the soul, this classic chicken and dumpling soup delivers both flavor and comfort in every spoonful.
Ingredients
Soup stock:
1 whole chicken (approx. 3½ lb / 1.6 kg)
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1 teaspoon whole black peppercorns, plus freshly ground black pepper later
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2 bay leaves
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2 cloves garlic, crushed and peeled
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2 sprigs fresh thyme
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3 large carrots (1 large cut into large chunks, 2 thinly sliced)
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3 stalks of celery (1 chopped into large chunks, 2 thinly sliced)
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2 medium yellow onions (1 quartered, 1 chopped)
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2 medium parsnips (1 cut into large chunks; 1 thinly sliced)
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Fresh dill, parsley (some sprigs whole, some chopped)
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About 1 tablespoon kosher salt (plus more to taste)
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Dumplings:
6 tablespoons unsalted butter
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1½ cups all-purpose flour
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1½ teaspoons kosher salt
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1½ teaspoons sugar
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A few grinds of fresh nutmeg
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3 large eggs
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Directions
1. Make the stock
Put the whole chicken, peppercorns, bay leaves, garlic, thyme, the large-chunked veggies (carrot, celery, parsnip), quartered onion, and the whole sprigs of dill & parsley into a large pot. Cover with cold water (enough so that the chicken is covered by about 2 inches).
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Bring to a boil, then reduce to a simmer. Simmer (uncovered) until the chicken is very tender-at least 1½ hours, possibly up to 2 hours. You may need to add water to keep things covered and occasionally skim off any foam/scum.
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2. Strain and build the soup
When the chicken is done, strain out solids (keeping the chicken aside to cool). You should have approximately 3½ to 4½ quarts (or near that amount) of stock.
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Return the clear stock to the pot, bring to a simmer. Add the thin-sliced carrots, sliced celery, chopped onion, sliced parsnip, chopped dill & parsley, and salt. Simmer (covered) for about 20 minutes, until the vegetables are tender.
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3. Make the dumplings
In a small saucepan, bring 6 tablespoons of butter and ¾ cup of water to a boil. Remove from heat.
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Stir in the flour. Let it cool a bit so it’s not so hot that it will cook the eggs. Then whisk in salt, sugar, nutmeg, and the eggs (one at a time) until you have a slightly lumpy but thick batter.
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4. Cook the dumplings in the soup
Drop heaping teaspoons of the dumpling mixture into the simmering soup. Cover and cook until vegetables are tender and dumplings are cooked through (start checking at 15 minutes)
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5. Finish up
Pull the chicken apart (remove bones and skin), chop into bite-sized pieces. Season with salt.
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Add the chicken to the soup along with freshly ground black pepper. Taste and adjust salt (important for flavor)
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Serve, garnishing with fresh parsley.
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Tips
The longer you simmer the stock (within reason), the more flavor you’ll get.
Using fresh herbs (parsley, dill, thyme) adds aroma and freshness.
Don’t rush seasoning at the end-good seasoning makes a big difference.
Cook dumplings gently (avoid too rapid boil once they are in) so they cook through without falling apart.
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Benefits of this Soup
Eating this kind of chicken and dumpling soup offers several nutritional and wellness benefits:
Protein: The chicken provides a good dose of lean protein, which supports muscle repair, immune function, and keeps you feeling full.
Vitamins & Minerals: Vegetables like carrots, celery, onion, and parsnips give vitamins A, C, and K, and minerals like potassium. Herbs like dill and parsley also add antioxidants and micronutrients.
Hydration & Fluids: Because it’s broth-based, it helps with fluid intake (good when you’re sick or dehydrated). Warm soup is soothing for sore throats and congestion.
Comfort & Satiety: The dumplings (with flour, eggs, butter) add carbohydrates and fats, which give energy and make the soup more satisfying. This helps prevent quick returns of hunger.
Digestibility: A simmered soup is relatively easy on digestion compared to heavy, fried, or very fatty meals.
Immunity Boosting: Garlic, onion, and fresh herbs (like parsley, dill) are thought to have immune-supportive properties. While not cures, they can help your body’s defenses.
Mood & Warmth: Sometimes less quantifiable, but warm soups bring comfort, warmth, and relief-especially when you’re feeling cold, under the weather, or emotionally needing something nurturing.
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