Sweet Potato Dumplings Chicken Soup Recipe

Okay, my beautiful kitchen adventurers, gather ’round! I have a secret to spill, and it involves a pot of pure, unadulterated magic. We are about to make a Sweet Potato Dumplings Chicken Soup that will hug your soul from the inside out. I’m not kidding. This is the culinary equivalent of your favorite cozy sweater. If you’re a fan of sweet potato soups, you’ll adore our creamy healthy sweet potato soup recipe for a vegan twist on that cozy flavor.

Imagine this: a creamy, golden broth. Tender, juicy chicken. And floating in that glorious sea of comfort? Fluffy, bright orange dumplings, packed with the sweet, earthy goodness of mashed sweet potato. One spoonful and you’ll understand my obsession. This isn’t just soup; it’s a full-body experience of warmth. Let’s get this party started!

Recipe Overview

• Cuisine: Comfort Food Fusion
• Category: Soup & Stew
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 big, happy bowls

Do You Love This Recipe Too?

I created this recipe on a crisp fall day when I was craving something that felt like a harvest celebration in a bowl. I had leftover mashed sweet potato staring at me from the fridge. The lightbulb moment was instant! Why not put that gorgeous, vitamin A-packed goodness *inside* the dumplings? The result was so incredible, I did a little happy dance right there by the stove. Now, it’s my go-to for every chilly evening. It just makes everything better.

My Shopping List for This Recipe

This recipe is all about simple, wholesome ingredients that do big, flavorful work. The star, of course, is the sweet potato. You’ll want a nice, big one for mashing! For another delicious way to use this vibrant veggie, try our cozy vegan sweet potato soup.

Let’s Get Your Ingredients Ready

Here’s everything you need. Get it all out on the counter. Trust me, it makes the whole process so smooth and fun!

• For the Soup:
• 1.5 lbs boneless, skinless chicken thighs (trust me, thighs are juicier here!)
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium is best)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup whole milk or half-and-half
• For the Orange Dumplings:
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 3/4 cup mashed sweet potato (cooled)
• 1/4 cup whole milk
• 2 tbsp melted butter
• 1 large egg

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

Ready? This is where the magic happens. Follow these steps and you’ll be a soup wizard in no time. It’s easier than you think!

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the pot and cook for 5-6 minutes per side until golden brown. They don’t need to be cooked through yet! Remove them to a plate.
2. In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes until they start to soften. Add the garlic and cook for 1 more minute until fragrant.
3. Pour in the chicken broth, and add the thyme and bay leaf. Scrape up any tasty browned bits from the bottom of the pot—that’s flavor gold!
4. Return the chicken thighs to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes.
5. While the soup simmers, make your dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
6. In another bowl, mix the mashed sweet potato, milk, melted butter, and egg until smooth. Gently fold the wet ingredients into the dry ingredients. Mix just until combined—don’t overmix! The dough will be soft and sticky.
7. After the soup has simmered for 20 minutes, remove the chicken thighs to a cutting board. Shred them with two forks.
8. Bring the soup back to a gentle simmer. Drop tablespoon-sized scoops of the dumpling dough directly into the simmering broth. I use a small cookie scoop for this—it’s a game-changer!
9. Cover the pot and let the dumplings cook for 15 minutes. DO NOT PEEK before 15 minutes are up! We need that steam to cook them through.
10. After 15 minutes, the dumplings should be puffed and cooked. Remove the bay leaf. Stir the shredded chicken and the milk (or half-and-half) back into the soup. Warm through for 2-3 minutes. Taste and add more salt and pepper if needed. That’s it! You did it!

Fun Variations to Try Next Time

Once you’ve mastered the base recipe, play around! It’s your kitchen. Make it yours.

• Herb It Up: Add a handful of chopped fresh parsley or sage to the dumpling dough for an extra layer of flavor.
• Make It Creamier: Swap the milk in the soup for a can of full-fat coconut milk. It adds a lovely, subtle richness.
• Veggie Power: Toss in a couple handfuls of fresh spinach or kale right at the end, just until wilted.

How to Store, Freeze, and Reheat

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

• Store: Let it cool completely, then keep it in an airtight container in the fridge for 3-4 days.
• Freeze: You can freeze the soup base (broth, chicken, veggies) for up to 3 months. I don’t recommend freezing the dumplings, as they can get gummy. Make fresh dumplings when you reheat!
• Reheat: Gently warm it on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it seems too thick.

NUTRITION INFORMATION

• Calories: ~420
• Carbohydrates: 38g
• Protein: 28g
• Fat: 18g
• Fiber: 4g
• Vitamin A: A whopping 180% of your daily needs! Thank you, sweet potato!

A Quick Q&A on This Recipe

Can I use canned sweet potato?

You absolutely can! Just make sure it’s plain, canned sweet potato or pumpkin puree, NOT the pie filling. Drain it well and use it as a 1:1 swap for the mashed sweet potato.

Recipe

Sweet Potato Dumplings Chicken Soup Recipe

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

Author: Emily Morgan

Prep: 25 min | Cook: 40 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Soup:
• 1.5 lbs boneless, skinless chicken thighs (trust me, thighs are juicier here!)
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium is best)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup whole milk or half-and-half
• For the Orange Dumplings:
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 3/4 cup mashed sweet potato (cooled)
• 1/4 cup whole milk
• 2 tbsp melted butter
• 1 large egg

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

1

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the pot and cook for 5-6 minutes per side until golden brown. They don’t need to be cooked through yet! Remove them to a plate.

2

In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes until they start to soften. Add the garlic and cook for 1 more minute until fragrant.

3

Pour in the chicken broth, and add the thyme and bay leaf. Scrape up any tasty browned bits from the bottom of the pot—that’s flavor gold!

4

Return the chicken thighs to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes.

5

While the soup simmers, make your dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

6

In another bowl, mix the mashed sweet potato, milk, melted butter, and egg until smooth. Gently fold the wet ingredients into the dry ingredients. Mix just until combined—don’t overmix! The dough will be soft and sticky.

7

After the soup has simmered for 20 minutes, remove the chicken thighs to a cutting board. Shred them with two forks.

8

Bring the soup back to a gentle simmer. Drop tablespoon-sized scoops of the dumpling dough directly into the simmering broth. I use a small cookie scoop for this—it’s a game-changer!

9

Cover the pot and let the dumplings cook for 15 minutes. DO NOT PEEK before 15 minutes are up! We need that steam to cook them through.

10

After 15 minutes, the dumplings should be puffed and cooked. Remove the bay leaf. Stir the shredded chicken and the milk (or half-and-half) back into the soup. Warm through for 2-3 minutes. Taste and add more salt and pepper if needed. That’s it! You did it!

How to Store, Freeze, and Reheat

1

Store: Let it cool completely, then keep it in an airtight container in the fridge for 3-4 days.

2

Freeze: You can freeze the soup base (broth, chicken, veggies) for up to 3 months. I don’t recommend freezing the dumplings, as they can get gummy. Make fresh dumplings when you reheat!

3

Reheat: Gently warm it on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it seems too thick.

Notes

Enjoy your homemade Sweet Potato Dumplings Chicken Soup Recipe!

Nutrition Information

Calories: ~420

Carbohydrates: 38g

Protein: 28g

Fat: 18g

Fiber: 4g

Vitamin A: A whopping 180% of your daily needs! Thank you, sweet potato!

Did You Make This?

Leave a review and tag us on social media!

My dumplings fell apart! What happened?

Oh no! The most common culprit is the soup boiling too vigorously. You want a gentle, steady simmer. A rolling boil can break the delicate dumplings apart before they set. Keep that heat nice and low once you add them.

Can I use chicken breasts instead?

You can, but I’m team chicken thighs all the way for this. Thighs stay juicy and tender through the long simmer. Breasts can dry out a bit. If you use breasts, just reduce the initial simmer time by about 5 minutes.

Friends, I am so excited for you to try this. There is nothing in the world like dipping your spoon into that creamy broth and pulling up a fluffy, orange dumpling. It’s comfort, nutrition, and joy, all in one pot. It’s the ultimate fall recipe, a harvest stew that truly feeds your body and spirit. If you love the combination of carrots and sweet potatoes, you must also try our healthy creamy carrot & sweet potato soup for another nourishing bowl.

I live for your kitchen stories! 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!