Creating a hearty, comforting meal doesn’t have to involve a mountain of dishes. This one-pot chicken soup with parmesan dumplings is the perfect blend of rustic Italian flavors and a simple cooking method.
Each bite combines tender dumplings, savory chicken, and a light broth enriched with vegetables and parmesan for a taste that’s truly satisfying.
If you’re looking for a dish that’s easy to prepare and offers gourmet flavors, this one pot recipe meal is a winner.
Elevating Comfort Food with Italian Roots
Chicken soup is the epitome of comfort food, but this recipe takes it to a new level with its Italian-inspired twist.
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The addition of passattelli-style parmesan dumplings brings an authentic touch to a familiar dish. These dumplings are made with panko breadcrumbs, grated parmesan, and a hint of nutmeg for a delicate, savory flavor.
Their light yet rich texture transforms the broth into something extraordinary, offering a true taste of rustic Northern Italy.
Why This Recipe Is Perfect for a One-Pot Meal
One pot recipe meals are all about simplicity, and this recipe delivers. Everything from browning the chicken to simmering the broth and poaching the dumplings happens in the same pot.
This minimizes cleanup while maximizing flavor, as the fond created by searing the chicken infuses the broth with a deep, satisfying umami.
It’s a dish that feels indulgent but doesn’t require hours in the kitchen or a pile of dirty dishes.
Tips for Perfect Parmesan Dumplings
The dumplings are the star of this recipe, and a few tips can ensure they come out perfect every time:
- Chill the dough: Refrigerating the dumpling dough for at least 15 minutes helps the breadcrumbs hydrate and the mixture hold its shape.
- Shape carefully: Rolling the dumplings into smooth, crack-free balls ensures they stay intact while poaching in the broth.
- Adjust seasoning: The grated parmesan adds saltiness, so taste your broth before adding additional salt to balance the flavors.
Following these steps guarantees dumplings that are light, tender, and packed with cheesy goodness.
Flavorful Additions for a Heartier Soup
While the chicken and dumplings shine on their own, a few extra ingredients add depth and variety to the dish.
Fennel bulb, carrots, and escarole provide a sweet, earthy contrast to the richness of the broth and dumplings. The parmesan cheese rind, simmered along with the broth, infuses every spoonful with an irresistible, cheesy aroma.
These elements work together harmoniously, making the soup feel both elevated and approachable.
Serving Suggestions & Meal Prep Ideas
- Standalone Meal: Enjoy this soup as a complete, satisfying dish on its own.
- Pairings: Serve with crusty bread or a light green salad for a well-rounded meal.
- Meal Prep Tips:
- Prepare the dumpling dough ahead of time and store it in the refrigerator.
- Reheat the soup easily for leftovers or quick weekday lunches.
- Versatility: Perfect for feeding a family or planning meals in advance.
- Flavorful and Comforting: Combines gourmet flavors with the ease of a one-pot meal.
This one pot recipe is a hearty, delicious comfort food you’ll want to make again and again.
Easy One Pot Recipe Chicken Soup with Parmesan Dumplings
Equipment
- Dutch oven
Ingredients
For the Broth:
- 1 1/2 pounds bone-in chicken thighs trimmed
- 1 teaspoon table salt divided
- 1 onion chopped fine
- 2 carrots peeled and cut into 3/4-inch pieces
- 1/2 cup dry white wine
- 8 cups chicken broth
- 1 Parmesan cheese rind
- 1/2 small head escarole 6 ounces, trimmed and cut into 1/2-inch pieces
For the Dumplings:
- 3/4 cup panko bread crumbs
- 3 ounces Parmesan grated (1 1/2 cups), divided
- 2 large egg whites
- 1 tablespoon water
- 1/2 teaspoon grated lemon zest
- Pinch ground nutmeg
Instructions
Prepare the Chicken and Broth:
- Pat chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a Dutch oven over medium-high heat. Sear chicken, skin-side down, until well-browned (6 to 8 minutes). Transfer to a plate.
- Remove all but 1 teaspoon fat from the pot, reserving 1 tablespoon for the dumplings. Add onion, carrots, and remaining 1/2 teaspoon salt. Sauté over medium heat until softened (5 to 7 minutes). Add wine, scraping browned bits, and cook until evaporated (about 2 minutes).
- Stir in broth and Parmesan rind. Return chicken to the pot, reduce heat to low, cover, and simmer for 30 minutes, until chicken registers 175°F. Remove chicken and shred into bite-sized pieces; discard skin and bones. Keep broth warm.
Prepare the Dumplings:
- Combine 1 ounce (1/3 cup) Parmesan, panko, egg whites, water, lemon zest, nutmeg, reserved fat, and 1/4 teaspoon pepper in a bowl. Mix until dough forms. Refrigerate for 15 minutes. Roll dough into 28 teaspoon-sized balls.
Assemble the Soup:
- Return broth to a simmer over medium-high heat. Add escarole and shredded chicken. Gently drop dumplings into the simmering broth and cook for 3 to 5 minutes, until dumplings float. Stir in fennel fronds (optional) and season with salt and pepper. Serve hot.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.