Chicken Dumpling Soup
A warm and comforting Chicken Dumpling Soup made with tender chicken, soft dumplings, and a rich broth filled with vegetables.
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken thighs or breasts
- 6 cups water
- 1.5 cups diced daikon radish or regular radish
- 0.5 large onion, chopped
- 3 cloves garlic
- 1 medium carrot, sliced
- 1 small zucchini, diced
- 2 green onions chopped
- Salt, to taste
Dumplings
- 1.5 cups all-purpose flour
- 0.75 cup mashed potatoes
- 1 large egg
- 0.5 teaspoon salt
- 0.33 cup water
- 1 teaspoon neutral oil
Sauce
- 3 tablespoons soy sauce
- 1 teaspoon chili flakes
- 1 clove garlic, minced
- 2 teaspoons sesame oil
- 1 green onion finely chopped
Instructions
Cooking the Soup
- Add chicken, water, radish, chopped onion, and garlic to a pot and bring to a boil.
- Reduce heat and simmer 20 to 25 minutes until chicken cooks through.
- Remove chicken, shred it, then return the broth to the pot.
- Mix flour, mashed potatoes, egg, salt, water, and oil into a soft dough. Tear small pieces for dumplings.
- Bring broth to a gentle boil and add carrot and shredded chicken.
- Add zucchini and stir to combine.
- Drop torn dough pieces into the boiling soup. Cook until dumplings float and feel set, about 6–8 minutes.
Serving
- Mix sauce ingredients in a bowl and add green onions. Adjust salt to taste.
- Serve the soup hot with sauce on the side or drizzled over each bowl.
Notes
Serve Chicken Dumpling Soup hot for best flavor. Cool the soup to room temperature before sealing. Store in airtight containers and refrigerate for up to 3 days, or freeze for up to 2 months. For variations, swap chicken for turkey, add greens like spinach, or use chicken stock instead of water.