My favorite soup from my childhood, Chicken Noodle & Dumpling Soup is made with homemade egg noodles, easy dumplings from scratch, and loaded with shredded chicken, carrots, cabbage, celery, and onions! It’s comfort food at it’s best!
So there is good old classic chicken noodle soup. And then you have midwestern or southern comfort food chicken and dumplings. And then there is this Chicken Noodle & Dumpling Soup, which is a mash-up of the two classic dishes.
And I love, love, love it.
We’re talking carbs on carbs here and I, for one, am not complaining about that. There’s plenty of broth, veggies, and chicken to balance things out anyway. If you are gluten-free or looking to eliminate carbs from your diet, definitely give this awesome Whole30-compliant Chicken Avocado Lime Soup a try instead!
But noodles + dumplings = bliss.
I don’t actually remember for sure whether my mom combined the two when I was a kid, but it seems like she did. I distinctly remember her making these simple dumplings and using them in a chicken soup, and I also remember watching her roll and cut out egg noodles from scratch to use in chicken noodle soup as well. I just can’t be sure if she combined them or if this soup is a result of me taking matters into my own hands once I left home for college.
Both the egg noodles and dumpling recipes that I’m sharing today for this soup come from my mom. I’m not sure where she got them from but they are both so simple and so good. The dumplings come together in all of probably 30 seconds and the egg noodles don’t take much longer than that, although there is the step of rolling them out and slicing them into strips.
If you really want to save on time, you could always use the dried egg noodles from the store, but nothing, nothing, compares to fresh, homemade ones and at least for me, this soup just isn’t the same without them. And they are even easier when you use a food processor to combine the flour and egg together before pulsing in the water.
The chicken soup broth gets ever so slightly thickened from the excess flour that comes off the fresh egg noodles and the dumplings as they cook. The other thing I really love about the chicken noodle soup part of this dish is the addition of cabbage to the traditional carrot, celery, and onion combo. It takes an already wonderful soup and makes it even more healthful and comforting and exactly what I need when I’m feeling under the weather.
You can boil chicken in water and make your own broth, or just start with leftover cooked chicken and toss it in to some high quality chicken stock to make things that much easier, which is honestly what I do 9 times out of 10. I’ve used rotisserie chickens, leftovers pulled from the carcass of a whole roasted Mexican chicken, smoked bbq chicken, and crispy skillet chicken thighs (will share that recipe soon – they are soooo good), and it turns out great every time.
If you are going the route of boiling your chicken, it will take about 30 minutes if using chicken breasts with skin and bones, and about 20-25 minutes if you are just doing boneless, skinless chicken breasts.
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? You might want to follow that one.
- 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 onion, diced
- 1-2 teaspoons salt (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 egg
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1-2 tablespoons milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 2 tablespoons oil
- 1/4 cup milk
- 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.
- To make the noodles, pulse flour and salt in a food processor. 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.
- Combine all dumpling ingredients together in a medium bowl by stirring with a fork just until moistened.
Amount Per Serving: Calories: 439 Saturated Fat: 2g Cholesterol: 88mg Sodium: 942mg Carbohydrates: 45g Fiber: 3g Sugar: 4g Protein: 37g