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5 from 1 vote

Chicken and Cheese Dumpling Soup

Indulge your cold weather cravings this season with a warm bowl of homemade Chicken and Cheese Dumpling Soup. The dumplings are amazing!

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: Chicken Dumpling Soup
Servings: 6 servings
Calories: 364kcal
Author: Tania Sheff


  • 1 chicken quarter (about 1 lb.)
  • 1 medium carrot
  • 1 medium onion
  • 3 tbsp. olive oil
  • 3 small potatoes
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 bay leaves
  • cup chopped parsley
  • cup chopped dill
  • 1 tsp. turmeric powder optional

For the Dumplings

  • 4 oz. grated Cheddar cheese or Gouda, Jarlsberg, Provolone, Swiss
  • 2 eggs
  • ½ tsp. salt
  • 4 tbsp. water
  • 6 oz. all-purpose flour


  • Place the chicken leg into a 3 qt. pot and add about 2 ½ quarts of water. Bring to a boil and reduce the heat to medium-low.
  • Place the chicken leg into a 3 qt. pot and add about 2 ½ quarts of water. Bring to a boil and reduce the heat to medium-low.
  • Prepare the dumpling mixture. In a medium bowl, mix together the cheese, egg, and salt. Add water and stir well. Sift the flour on top and stir until well combined.
  • To the pot with the chicken, add the potatoes, the onion-carrot mixture, salt, pepper, and bay leaves. Cover with a lid and cook just until the potatoes turn soft (about 10 minutes).
  • Remove the chicken leg from the soup and shred the meat off the bone into small pieces with the help of two forks. Return the chicken to the soup.
  • Dip a clean spoon into the hot soup and scoop out some of the dumpling mixture (about one tablespoon). Dip the spoon back into the soup and the dumpling will separate easily. Repeat this process until you run out of the mixture.
  • Cook for 2 more minutes, add the fresh herbs, and turn off the heat. Let it rest for 10 minutes and then serve.




Use chicken legs. Chicken soup is better when made with darker meat. Chicken legs (thighs, drumsticks) become tender and soft in the soup — and the bones make better broth. Chicken breast doesn’t tenderize and stays firm in the soup.
Herbs are a must. Adding lots of fresh parsley and dill at the end makes a big flavor impact and adds extra health benefits, so don’t skip it. You can also add chives and/or cilantro.
Make the dumplings fast. When you start adding the dumplings to the soup, try to work fast and don’t get distracted by other tasks. Doing so will ensure that all of the dumplings are cooked evenly.
Season to taste. Adjust the amount of salt and pepper to suit your tastes. You can also add some of your favorite soup seasonings.
Turmeric – a secret helper. If you want to give your soup a beautiful yellow color, add 1 teaspoon of turmeric powder. It won’t change the flavor of the soup, but the broth will become golden. I actually add turmeric to most of my soups.


Calories: 364kcal | Carbohydrates: 26g | Protein: 16g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 498mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2479IU | Vitamin C: 9mg | Calcium: 173mg | Iron: 3mg