Some foods just feel like a soft hug on a rainy day, and this beef chicken dumpling soup is exactly that kind of comfort. Imagine a bowl brimming with tender dumplings nestled in a fragrant broth, flecked with vibrant greens and sweet carrot slices. It’s the kind of meal that makes you pause, spoon halfway to your mouth, and savor the moment a little longer.
I remember the first time I made this soup—it was one of those gray afternoons where the sky threatened to pour all day. I was a bit distracted because I had the news on in the background, and honestly, I wasn’t sure if the dumplings would hold together. They did, though, perfectly tender and just the right size to pop in your mouth. The aroma of garlic, thyme, and oregano filled the kitchen, making it hard not to sneak a taste before dinner was fully ready. I think I ended up wearing a bit of broth on my shirt because I wasn’t paying full attention while ladling it out—that’s probably a sign it’s a meal I enjoyed too much.
- Combines two types of meat for a unique, balanced flavor and texture.
- It’s simple — and that’s kind of the point, making it approachable for any skill level.
- The fresh spinach adds a pop of color and a subtle earthiness, but you can skip it if you’re not a fan.
- Simmering dumplings directly in the broth means fewer dishes and deeper flavor.
This soup isn’t about fuss or fancy ingredients. It’s a straightforward approach to a satisfying dish that feels homemade, even when you’re a little rushed or distracted.
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Beef and Chicken Dumpling Soup
- Total Time: 1 hour 10 minutes
- Yield: 6
Description
A hearty and comforting 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 finely chopped fresh parsley
1/4 cup breadcrumbs
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups low-sodium chicken broth
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 celery stalks, sliced into 1/4-inch pieces
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 cups fresh spinach leaves, roughly chopped
Instructions
In a large bowl, combine ground beef, ground chicken, finely chopped onion, minced garlic, parsley, breadcrumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are evenly incorporated.
Form the meat mixture into small dumplings, about 1 inch in diameter, and set aside on a plate.
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
Add minced garlic, dried thyme, and dried oregano to the pot. Cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil.
Carefully drop the prepared beef and chicken dumplings into the boiling broth. Reduce heat to a simmer and cook uncovered for 20 minutes, or until dumplings are cooked through and vegetables are tender.
Add the chopped spinach leaves to the pot and stir. Cook for 2-3 minutes until spinach is wilted.
Taste the soup and season with additional salt and black pepper as needed.
Ladle the soup into bowls and serve hot.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Don’t worry about having special equipment here; a sturdy pot or Dutch oven does the job just fine. When serving, I like to pair it with thick slices of crusty bread to soak up every last bit of broth. Sometimes, if I’m feeling adventurous, I toss in a pinch of red pepper flakes for a gentle kick, but that’s just my thing—no guarantees it’ll suit every palate. You could also swap the spinach for kale or even add a handful of frozen peas near the end. I haven’t tested all variations, but they seem like they’d work without ruining the soup.
FAQ
Can I make this soup ahead of time? You can prep the dumplings in advance and keep them refrigerated, but it’s best to cook them fresh in the broth to keep the texture just right.
Is it okay to freeze leftovers? Freezing the soup with dumplings isn’t recommended as the dumplings tend to get mushy. Instead, freeze the broth and vegetables separately if possible.
Can I substitute ground turkey for chicken? Yes, ground turkey should work fine, though the flavor will be a bit different.
How spicy is the soup? It’s not spicy at all unless you add some heat yourself.
There’s something quietly satisfying about digging into a bowl of this beef chicken dumpling soup, especially when the weather outside is gloomy. Hopefully, it finds its way to your table soon, inviting you to take a moment just for yourself.