Rolled Dumplings Chicken Soup Recipe

Give it up, my sweet friend! You cannot resist the call of this Rolled Dumplings Chicken Soup. It’s a hug in a bowl, a cozy blanket for your soul, and the ultimate comfort food that makes everything better. If you’re craving another rich and hearty soup, you must try this Easy Loaded Baked Potato Soup with Chicken Bacon.

I’m talking about the most glorious, steamy pot of golden broth. Tender chicken, soft vegetables, and those incredible, chewy dumplings that are like little clouds of love. This isn’t just soup. This is a family tradition, a memory-maker, and my absolute favorite thing to make on a chilly day.

Come to Mama! Let’s get that rolling pin out and make some magic together. I promise you, this traditional recipe is easier than you think and will blow your mind with its flavor.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Soup
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6-8

Do You Love This Recipe Too?

My grandma was the queen of this soup. The second I’d walk into her house, that incredible smell would hit me. It was pure love.

She’d let me help roll out the dough with her big wooden rolling pin. I was obsessed with watching the simple dough transform into perfect, rustic flat noodles before they hit the broth. Now, every time I make it, I feel that same warmth and joy. It’s my happy place.

My Shopping List for This Recipe

This recipe is all about simple, beautiful ingredients. You probably have most of this in your kitchen already! Here’s what I grab.

Let’s Get Your Ingredients Ready

Okay, team! Let’s line everything up. This “mise en place” makes the whole process so smooth and fun.

• For the Soup:
  • 1 whole chicken (3-4 lbs), or 2 lbs bone-in chicken thighs/breasts
  • 12 cups cold water
  • 1 large yellow onion, chopped
  • 3-4 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 bay leaves
  • 1 tablespoon kosher salt (plus more to taste)
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried thyme
• For the Rolled Dumplings:
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cold unsalted butter, cubed
  • 3/4 cup whole milk (or buttermilk for extra tang!)

Bringing This Recipe to Life (Step-by-Step)

Here we go! The fun part. Put on some music, and let’s create something amazing.

1. Build Your Broth: In a large stockpot, combine the chicken, water, onion, carrots, celery, bay leaves, salt, peppercorns, and thyme. Bring it to a boil over high heat.
2. Once boiling, reduce the heat to a gentle simmer. Let it cook, uncovered, for about 1 hour. You’ll know it’s ready when the chicken is falling-off-the-bone tender.
3. Chicken Time! Carefully remove the chicken to a plate. Let it cool until you can handle it. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids (we got all their flavor out!).
4. Shred all the chicken meat, discarding the skin and bones. Add the beautiful shredded chicken back to your clear, golden broth. Bring it back to a low simmer.
5. Make the Dough: While the broth simmers, make your dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt.
6. Work the cold butter into the flour with your fingers or a pastry cutter until it looks like coarse crumbs. This is the secret to tender dumplings!
7. Pour in the milk. Stir with a fork just until a shaggy dough forms. Don’t overmix! Turn it out onto a lightly floured surface.
8. Roll It Out! Knead the dough gently 4-5 times until it comes together. Now, grab your rolling pin. Roll that dough out into a large, thin rectangle, about 1/8-inch thick. It’s okay if it’s rustic!
9. Use a pizza cutter or sharp knife to cut the dough into 1-inch by 2-inch strips. These are your gorgeous, homemade pastry dough dumplings.
10. The Big Moment: Drop the dumpling strips, one by one, into the simmering soup. Stir gently to prevent sticking. Let them cook, uncovered, for about 10-15 minutes. They will puff up and become wonderfully chewy.
11. Taste the soup! Adjust the seasoning with more salt and pepper if needed. Ladle into big bowls and prepare for pure bliss.

Fun Variations to Try Next Time

Once you master the classic, get playful! Here are my favorite twists. For another one-pot wonder that’s packed with flavor, my Chicken Taco Soup is a cozy dinner everyone loves.

Recipe

Rolled Dumplings Chicken Soup Recipe

Make Rolled Dumplings Chicken Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 30 min | Cook: 1 hour | Total: 2 hours

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Soup:1 whole chicken (3-4 lbs), or 2 lbs bone-in chicken thighs/breasts 12 cups cold water 1 large yellow onion, chopped 3-4 carrots, peeled and sliced 3 celery stalks, sliced 2 bay leaves 1 tablespoon kosher salt (plus more to taste) 1 teaspoon black peppercorns 1 teaspoon dried thyme
• 1 whole chicken (3-4 lbs), or 2 lbs bone-in chicken thighs/breasts
• 12 cups cold water
• 1 large yellow onion, chopped
• 3-4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 bay leaves
• 1 tablespoon kosher salt (plus more to taste)
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme
• For the Rolled Dumplings:2 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1 teaspoon salt 2 tablespoons cold unsalted butter, cubed 3/4 cup whole milk (or buttermilk for extra tang!)
• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons cold unsalted butter, cubed
• 3/4 cup whole milk (or buttermilk for extra tang!)

Bringing This Recipe to Life (Step-by-Step)

1

Build Your Broth: In a large stockpot, combine the chicken, water, onion, carrots, celery, bay leaves, salt, peppercorns, and thyme. Bring it to a boil over high heat.

2

Once boiling, reduce the heat to a gentle simmer. Let it cook, uncovered, for about 1 hour. You’ll know it’s ready when the chicken is falling-off-the-bone tender.

3

Chicken Time! Carefully remove the chicken to a plate. Let it cool until you can handle it. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids (we got all their flavor out!).

4

Shred all the chicken meat, discarding the skin and bones. Add the beautiful shredded chicken back to your clear, golden broth. Bring it back to a low simmer.

5

Make the Dough: While the broth simmers, make your dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt.

6

Work the cold butter into the flour with your fingers or a pastry cutter until it looks like coarse crumbs. This is the secret to tender dumplings!

7

Pour in the milk. Stir with a fork just until a shaggy dough forms. Don’t overmix! Turn it out onto a lightly floured surface.

8

Roll It Out! Knead the dough gently 4-5 times until it comes together. Now, grab your rolling pin. Roll that dough out into a large, thin rectangle, about 1/8-inch thick. It’s okay if it’s rustic!

9

Use a pizza cutter or sharp knife to cut the dough into 1-inch by 2-inch strips. These are your gorgeous, homemade pastry dough dumplings.

10

The Big Moment: Drop the dumpling strips, one by one, into the simmering soup. Stir gently to prevent sticking. Let them cook, uncovered, for about 10-15 minutes. They will puff up and become wonderfully chewy.

11

Taste the soup! Adjust the seasoning with more salt and pepper if needed. Ladle into big bowls and prepare for pure bliss.

Notes

Enjoy your homemade Rolled Dumplings Chicken Soup Recipe!

Nutrition Information

Calories: ~450 per serving

Carbohydrates: 35g

Protein: 28g

Fat: 22g

Saturated Fat: 7g

Fiber: 2g

Sugar: 3g

Note: This is an estimate. Values can vary based on specific ingredients used.

Did You Make This?

Leave a review and tag us on social media!

Add a cup of frozen peas or corn to the soup in the last 5 minutes of cooking. The pop of color and sweetness is fantastic.

Stir in a splash of heavy cream or a pat of butter at the very end for an extra rich and silky broth. It’s divine.

Swap half the all-purpose flour in the dumplings for whole wheat flour. It adds a lovely, nutty depth that’s so good.

How to Store, Freeze, and Reheat

This soup makes incredible leftovers! The flavors get even better the next day.

Let the soup cool completely. Store it in an airtight container in the fridge for up to 4 days. The dumplings will soak up some broth, but they’re still delicious!

You can freeze it for up to 3 months. I recommend freezing it without the dumplings for best texture. Make fresh dumplings when you reheat!

To reheat, warm it slowly on the stovetop over medium-low heat. Add a splash of water or broth if it seems too thick.

NUTRITION INFORMATION

• Calories: ~450 per serving
• Carbohydrates: 35g
• Protein: 28g
• Fat: 22g
• Saturated Fat: 7g
• Fiber: 2g
• Sugar: 3g
• Note: This is an estimate. Values can vary based on specific ingredients used.

A Quick Q&A on This Recipe

My dumplings turned out gummy. What happened?

This usually means the dough was overworked or the soup wasn’t at a steady simmer. Remember, mix the dough just until it comes together, and keep that broth bubbling gently when you add them. They’ll be perfect!

Can I use store-bought broth to save time?

You absolutely can! I do it sometimes. Use 10-12 cups of good-quality, low-sodium chicken broth. Simmer your raw chicken in it for 45 minutes to infuse flavor, then proceed with shredding and adding the dumplings. It’s a great shortcut!

Why roll them out instead of dropping spoonfuls?

Great question! Rolled dumplings give you that amazing, chewy, flat noodle texture that’s the heart of this dish. Dropped dumplings are more biscuit-like. Both are tasty, but for this true traditional style, rolling is the way to go. It’s so satisfying!

There you have it! My heart and soul in a soup pot. This recipe is a labor of love, but every single minute is worth it. If you enjoyed this homestyle chicken soup, you’ll adore my other comforting recipe for a Homestyle Chicken Taco Soup.

When you see those dumplings puff up in the golden broth, you’ll feel like a kitchen superstar. You made that! From scratch! I am so excited for you to try it.

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!