Chicken Soup with Chive Dumplings


If you are in need of comfort, this is the soup for you. The dumplings taste like light-and-fluffy carbohydrate clouds. Pure deliciousness, we promise. To vary the flavor, add fresh mushrooms with the carrots, celery, and leek and substitute dill for chives in the dumplings.

Chicken Soup with Chive Dumplings
Photo: Kritsada Panichgul
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hrs 20 mins


  • 3 skinless, boneless chicken breast halves (about 1 pound total)

  • Salt

  • Ground black pepper

  • 2 tablespoon olive oil

  • 1 cup chopped carrots (2 medium)

  • 1 cup chopped celery (2 stalks)

  • cup chopped leeks (1 medium)

  • 6 cup chicken stock

  • 4 sprigs fresh thyme

  • 1 bay leaf

  • 1 ½ cup all-purpose flour

  • 1 tablespoon snipped fresh chives

  • 2 teaspoon baking powder

  • 1 teaspoon salt

  • 3 tablespoon cold butter

  • ¾ cup milk

  • ¼ cup snipped fresh Italian (flat-leaf) parsley


  1. Sprinkle chicken with salt and pepper. In a large Dutch oven cook chicken in hot oil over medium-high heat until brown on both sides. Reduce heat to medium. Cook, covered, for 7 to 9 minutes more or until chicken is no longer pink (170 degrees F). Remove chicken; cool.

  2. Add carrots, celery, and leek to Dutch oven. Cook, covered, for 5 to 7 minutes or until vegetables are tender.

  3. Cut chicken into 1/2-inch pieces. Return chicken to Dutch oven. Add stock, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.

  4. Meanwhile, for dumplings, in a medium bowl stir together flour, chives, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk just until combined.

  5. Remove thyme and bay leaf from soup. Stir in parsley; season to taste with additional salt and pepper. Bring to boiling. Drop dumpling dough mounds onto hot bubbling soup. Cook, uncovered, for 10 minutes. Reduce heat to medium-low. Cook, covered, about 10 minutes more or until a toothpick inserted in centers of dumplings comes out clean.


To make a vegetarian version, substitute vegetable broth for the chicken stock and omit the chicken.

Nutrition Facts (per serving)

334 Calories
12g Fat
30g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 334
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 62mg 21%
Sodium 1260mg 55%
Total Carbohydrate 30g 11%
Total Sugars 4g
Protein 24g
Vitamin C 7.1mg 36%
Calcium 161.5mg 12%
Iron 2.5mg 14%
Potassium 408mg 9%
Folate, total 80.6mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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