Chicken Noodle Soup with Egg Noodles and Dumplings

Homemade Chicken Dumpling Soup is a labor of love but this version has been carefully tested over many years to be the best version on the internet. Made with real egg noodles, lots of nourishing veggies, fluffy dumplings, and tender chicken in a hearty broth, this is a five star recipe guaranteed to satisfy your hungry eaters!

This Homemade Chicken Noodle Soup with Egg Noodles is comfort food at it’s best!

When cold weather hits, nothing tastes better than a bowl of classic chicken noodle soup. But the store-bought versions are always so bland and sad with limp noodles and not nearly enough chicken or vegetables. My version elevates the classic by using plenty of hearty vegetables, tender chicken, and homemade noodles and dumplings for the best, most delicious chicken dumpling soup you have ever tasted! The best part? You probably already have all the ingredients you need to make this soup tonight!.

This Chicken Noodle & Dumpling Soup is going to be on my menu all winter long, and I hope it makes it to yours as well! If you are a soup fanatic like me, here are some other soups that make regular appearances at our house, especially during these cold winter months! And did you know I have an entire Pinterest board dedicated to Soup Recipes?

Chicken Dumpling Soup Recipe ingredients

• Chicken Broth – You can use homemade chicken broth or your favorite store-bought variety.
• Chicken Breasts – You could shred a store-bought rotisserie chicken and add it to the vegetables and broth towards the end along with the noodles or use raw chicken breasts and let them cook in the broth.
• Vegetables – A combination of diced celery, carrots, and onion provide wonderful flavor and nutrition, but I also love to throw in some chopped green cabbage as well. It tastes wonderful and has a great texture in soup.
• Salt & Pepper
• Dried Thyme – Fresh thyme is great if you have it, but dried thyme works just as well in this chicken soup recipe.
• All-purpose Flour – This is for making both the homemade egg noodles as well as the easy dumplings.
• Eggs – The eggs add flavor and help bind the noodles and the dumplings.
• Olive oil – Just a bit for the noodle and dumpling doughs.
• Milk – This helps moisten the dumpling dough so they come together.
• Baking Powder – Adds just the right amount of leavening so the dumplings are fluffy.

How to make Chicken Dumpling Soup

1. Combine ingredients. Pour the chicken broth into a large heavy pot or dutch oven. Add the carrots, celery, onion, and cabbage along with raw chicken breasts (if using them instead of cooked rotisserie chicken) and season with salt, pepper, and thyme. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low. Simmer for 15-20 minutes, until the vegetables are tender and the chicken is cooked through. Remove the chicken and shred.
2. Make Noodles. While the soup simmers, pulse flour and salt in a food processor (affiliate link). Add olive oil and egg, pulsing again to combine. Add the milk, one tablespoon at a time, pulsing just until the dough starts to clump together.

3. Roll and cut noodles. Dump the egg noodle dough onto a clean counter and knead a few times to bring it together in one clump, then cover with plastic wrap and let rest for 20 minutes so the gluten can relax and they are easier to roll out. Roll the dough very thin on a well-floured surface, then cut into thin, short strips using a pizza cutter or sharp knife.
4. Make dumplings. Combine all dumpling ingredients together in a medium bowl by stirring with a fork just until moistened. Set aside.
5. Add chicken and noodles. Add the shredded, cooked chicken to the pot of vegetables and broth along with the fresh egg noodles (or store-bought noodles, if using instead) a handful at a time while stirring so they don’t clump together.
6. Finish. Add the dumplings by dropping tablespoonfuls of dumpling dough on top of the simmering soup. Cover and cook for 5 minutes until the dumplings are cooked through and no longer doughy inside.

Chicken and Dumpling Soup Recipe variations

If you want to use this recipe as a starting point but change up the flavors a bit, try one of these tasty variations:

• Herb-infused Chicken and Dumplings: Add more fresh herbs like rosemary, basil, parsley, tarragon, oregano, or sage in addition to the broth for a more aromatic and flavorful soup.
• Vegetable-Loaded Chicken and Dumplings: You could double the amount of carrots and celery, or consider adding other veggies like peas and corn to the soup.
• Spicy Chicken and Dumplings: Add a bit of heat to your soup with some red pepper flakes, diced jalapeños, or a pinch of cayenne pepper for a spicy twist.
• Creamy Chicken and Dumplings: Make a creamy version by adding a splash of heavy cream (anywhere from ½ to 1 cup would be good) to the broth for a richer and more velvety texture. Another option for a creamy chicken noodle soup would be to use one 12-ounce can of evaporated milk instead.
• Garlic Lover’s Chicken and Dumplings: Infuse the broth with 4-6 cloves of minced garlic or add roasted garlic to the dumpling mixture for a robust garlic flavor.
• Asian-inspired Chicken and Dumplings: Incorporate Asian flavors into your soup by adding ingredients like ginger, soy sauce, and green onions.
• Lemon Parmesan Chicken and Dumplings: Add a burst of citrus by incorporating lemon zest or juice along with a generous handful or two of freshly grated parmesan cheese into the broth for a refreshing taste.

How to serve Chicken and Dumpling Soup

Ladle the soup into individual bowls. Make sure each bowl has a generous portion of dumplings, chicken, and vegetables. Garnish with fresh herbs like parsley or dill for a pop of color and added flavor.

Or serve it family style by placing the pot in the center of the table and let everyone help themselves. Provide individual bowls, utensils, and optional toppings for a communal dining experience.

You might even want to serve this soup in homemade bread bowls. Hollow out small bread rounds to create edible bowls. Ladle the chicken and dumpling soup into these bread bowls for a fun and creative presentation.

Storing Homemade Chicken Noodle Soup with Egg Noodles

Let the soup cool completely to room temperature before transferring to an airtight container and storing in the fridge for up to 3 days. The noodles and dumplings will absorb a lot of the broth, so when reheating, you may need to add an extra cup or two of water. There is usually plenty of flavor and I don’t feel like the water dilutes the leftover soup, but you could add a little chicken bouillon when reheating, if needed.

To reheat, transfer the soup to a saucepan and heat gently over medium heat, stirring occasionally, until hot all the way through.

Chicken Noodle Soup with Egg Noodles FAQs

More Homemade Soup Recipes You’ll Love

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• Slow Cooker Tuscan White Bean Soup
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• Easy Minestrone Soup
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Print Pin Rate

Homemade Chicken Noodle Soup with Egg Noodles

4.75 from 32 votes

Amy Nash

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 people

My favorite soup from my childhood, Chicken Noodle & Dumpling Soup is made with homemade egg noodles, super easy dumplings from scratch, and loaded with shredded chicken, carrots, cabbage, celery, and onions!  It’s comfort food at it’s best!

Ingredients

  

123

• ▢ 12 cups low sodium chicken broth
• ▢ 4 stalks celery, chopped
• ▢ 4-6 carrots, sliced into discs
• ▢ 1 1/2 cups cabbage, roughly chopped
• ▢ 1/2 large onion, diced
• ▢ 1-2 teaspoons salt, or to taste
• ▢ 3/4 teaspoon freshly ground black pepper
• ▢ 1/2 teaspoon dried thyme, or 1 teaspoon fresh
• ▢ 3 cups chicken breasts and/or thighs, cooked and shredded

Homemade Egg Noodles

• ▢ 1 cup all-purpose flour
• ▢ 1 large egg
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon olive oil
• ▢ 1-2 Tablespoons milk

Dumplings

• ▢ 1 cup all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1 large egg, beaten
• ▢ 2 Tablespoons olive oil or vegetable oil
• ▢ 1/4 cup milk

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Instructions

 

• Pour the chicken broth into a large heavy pot or dutch oven over medium-high heat.  Add the carrots, celery, onion, and cabbage to chicken broth and season with salt, pepper, and thyme and bring to a boil, then reduce heat to medium-low. Simmer 15-20 minutes, until the vegetables are tender. 
• Stir in the shredded, cooked chicken.  Add the fresh egg noodles by dropping them in a handful at a time and stirring so they don’t clump together.  Add the dumplings at the same time by dropping tablespoonfuls on top of the simmering soup.  Cover and cook for 5 minutes until the dumplings are cooked through and no longer doughy inside.

Egg Noodles

• To make the noodles, pulse flour and salt in a food processor (affiliate link).  Add olive oil and pulse.  Add egg and pulse to combine.  Add the milk, one tablespoon at a time, and pulse just until combined and starting to clump a bit.  
• Dump the egg noodle dough onto a clean counter and knead a few times to bring it together in one clump, then cover with plastic wrap and let rest for 20 minutes or longer. Roll out very thin on a well-floured surface, then cut into thin, short strips using a pizza cutter or sharp knife.

Dumplings

• Combine all dumpling ingredients together in a medium bowl by stirring with a fork just until moistened. 

Nutrition

Calories: 439kcal | Carbohydrates: 45g | Protein: 37g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 942mg | Fiber: 3g | Sugar: 4g

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