4.2 from 5 votes
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!
Chicken Noodle & Dumpling Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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!

Course: Main Course, Soup
Cuisine: American, Southern
Servings: 6 people
Calories: 439 kcal
Author: House of Nash Eats
Ingredients
  • 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
Dumplings
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 2 tablespoons oil
  • 1/4 cup milk
Instructions
  1. 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. 

  2. 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
  1. 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.  

  2. 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
  1. Combine all dumpling ingredients together in a medium bowl by stirring with a fork just until moistened. 

Nutrition Facts
Chicken Noodle & Dumpling Soup
Amount Per Serving
Calories 439 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 88mg 29%
Sodium 942mg 39%
Potassium 1030mg 29%
Total Carbohydrates 45g 15%
Dietary Fiber 3g 12%
Sugars 4g
Protein 37g 74%
Vitamin A 140%
Vitamin C 12.5%
Calcium 14.5%
Iron 23.6%
* Percent Daily Values are based on a 2000 calorie diet.