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–+ servings

Easy One Pot Recipe Chicken Soup with Parmesan Dumplings

This rustic one-pot chicken soup recipe features tender Parmesan dumplings in a flavorful broth enriched with browned chicken thighs and a Parmesan rind.
Perfect as a comforting meal, this dish blends the lightness of a chicken broth with the richness of cheesy dumplings, all in a single pot for easy preparation and cleanup.
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Total Time 2 hours
Course Soup
Cuisine Italian-inspired
Servings 4 to 6 people

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.
Keyword Comfort food one pot meal, Easy one pot dinner, One pot chicken soup, Parmesan dumpling soup, Rustic Italian soup recipe
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