There’s something about a steaming bowl of soup that feels like an embrace on a chilly evening. This Beef and Chicken Dumpling Soup is exactly that kind of comfort. I remember the first time I made it — the kitchen filled with the aroma of fresh garlic and thyme, and the soft, pillowy dumplings gently bobbing in the broth. I got a little distracted halfway through, sneaking a taste of the broth and almost forgetting to add the spinach. Somehow, that imperfect moment made the whole experience feel more homey, less like a recipe and more like a memory in the making.
Why you’ll love it:
- The dumplings bring a soft, chewy texture that contrasts beautifully with the tender vegetables.
- The broth carries subtle notes of ginger and thyme, making it flavorful without being overwhelming.
- It’s simple — and that’s kind of the point. This isn’t about fancy techniques but about honest, filling food.
- Perfect for those days when you want something hearty but not heavy.
- Vegetables like carrots and celery add natural sweetness and balance.
If you’re worried about the dumplings sticking together, I usually give them a gentle stir now and then during simmering. It’s not a perfect science, but it works well enough.
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Beef and Chicken Dumpling Soup
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
A comforting and hearty soup featuring tender beef and chicken dumplings simmered in a flavorful broth with vegetables. Perfect for a cozy meal.
Ingredients
1/2 pound ground beef
1/2 pound ground chicken
1/4 cup finely chopped yellow onion
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1 large egg
1/2 cup all-purpose flour
8 cups low-sodium chicken broth
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh baby spinach leaves
Instructions
In a large bowl, combine ground beef, ground chicken, finely chopped onion, minced garlic, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, ground ginger, and the egg. Mix well until fully combined.
Gradually add the flour to the meat mixture and mix until a soft dough forms. If the mixture is too sticky, add a little more flour, one tablespoon at a time.
Form the dough into small dumplings about 1 inch in diameter and set aside on a plate.
In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and dried thyme to the pot and cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Once boiling, carefully drop the dumplings into the broth one by one. Reduce heat to a simmer.
Cover the pot and simmer for 25 minutes, stirring occasionally to prevent dumplings from sticking to the bottom.
Add baby spinach leaves to the soup and cook for an additional 5 minutes until the spinach is wilted and dumplings are cooked through.
Taste the soup and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed.
Ladle the soup into bowls and serve hot.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Kitchen Notes: You won’t need anything beyond a pot and a mixing bowl for this one, so it’s pretty straightforward. Serving it with a crusty piece of bread or a simple side salad rounds out the meal nicely. Sometimes I swap out the parsley for cilantro, just to shake things up a bit, or add a pinch of chili flakes for a mild kick — though I haven’t tested all these tweaks extensively. Also, if fresh spinach isn’t on hand, kale works okay, but it changes the texture a bit.
FAQ:
Can I make the dumplings ahead of time? You can form them in advance and keep them chilled, but it’s best to add them to the soup fresh for the best texture.
Is it okay to use just beef or just chicken? Absolutely. Mixing the two adds depth, but sticking to one protein works just fine.
Can I freeze this soup? It’s better not to freeze once the dumplings are in; they don’t hold up well after thawing.
Give this soup a try the next time you want a comforting meal that feels like a warm hug. Once you make it, you might find yourself coming back to it on those evenings when you need a little extra comfort.