Creamy Chicken Dumpling Soup
Creamy Chicken Dumpling Soup is a cozy, comforting bowl that’s just right for chilly evenings or holiday gatherings around the table. With rich coconut milk, tender dumplings, and a bright finish of lime and chili crisp, this soup brings bold flavors with minimal effort.
Creamy Chicken Dumpling Soup with coconut broth is a simple, quick, soulful recipe. This soup is on the lighter side, with the goodness of coconut and dumplings (or potstickers). You can add more coconut milk (or cream) to make it as creamy as you’d like. The dumplings really make it filling.
Creamy Chicken Dumpling Soup
I feel this dumpling soup is beautifully balanced with the right amount of heat (chili crisp) and freshness. With winter here, we do need a few easy soup recipes, and this is fun for the holidays. You can buy fresh dumplings, but frozen ones work, too. Or, you can make them from scratch.
This dumpling soup is an easy crowd-pleaser that pairs beautifully with a crisp salad and garlic bread for a weeknight meal. The creamy part is not your typical “heavy cream” but a lighter coconut milk. Plus, it’s dairy-free because we swap out the traditional heavy cream for coconut milk.
Ideal for potlucks or family soup nights, this recipe will quickly become a seasonal favorite!
Why I love this recipe
- So easy to make! Use any type of frozen potstickers or dumplings.
- Great for a potluck or soup night.
- Festive for the holidays.
Gather these ingredients
- Sesame oil
- Red onion – diced
- Carrots – small, sliced (peeling optional)
- Baby spinach
- Coconut milk
- Chicken stock
- Soy sauce (or coconut aminos)
- Fish sauce
- Pork or chicken dumplings (potstickers) – frozen
- Rotisserie chicken – chopped
- Lime – juiced
- Green onions – for garnish
- Chili crisp – for garnish & a punch of heat
How to make Creamy Chicken Dumpling Soup
- Heat the sesame oil in a large skillet over medium high heat. Add the onions, carrots, and pinch of salt; saute for 5 minutes until the veggies are soft.
- Add (to the same pan) the coconut milk, chicken stock, soy sauce (or coconut aminos), and fish sauce.
- Cook and allow to come to a simmer, then add the frozen dumplings. After 4 minutes of cooking, add the handfuls of spinach. Cook until the spinach is wilted.
- Season to taste with salt and pepper.
- Taste the dumplings to make sure they are cooked through (but don’t overcook or they will be mushy).
- Remove the pan from heat and sprinkle with green onions.
- Squeeze the juice from 2 limes on top of the soup, and add a couple spoonfuls of chili crisp (drizzle).
- Serve and enjoy!
Tips & substitutions
- Use any type of potstickers (chicken, beef, pork, vegetarian).
- Add fresh cilantro in place of green onions.
- Leave out the fish sauce if you need to – but it really does enhance the flavor!
- If you are pressed for time, and don’t have time to chop the veggies, add Trader Joe’s Mirepoix (already chopped carrots, onion, celery). Yes, there is celery, but that is fine, it tastes great!
- In place of sesame oil, use butter (but it won’t have quite the amazing flavor as sesame oil).
- Optional to leave out the dumplings for a more brothy soup.
Serving suggestions
Perfect for a cozy soup night or potluck soup! Fabulous when served with a crisp salad and garlic bread!
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove to maintain the best texture of the dumplings.
Check out these other cozy soup recipes while you’re here
Get the Recipe:
Creamy Chicken Dumpling Soup
Ingredients
- 4 Tbs. sesame oil
- 1 red onion, diced
- 5 small carrots, sliced (peeling optional)
- 6 oz baby spinach
- 2 cans coconut milk
- 2 quarts chicken stock
- 6 Tbsp soy sauce, or coconut aminos
- 2 Tbsp fish sauce
- 2 pounds frozen pork or chicken dumplings, (or potstickers)
- 2 cups Rotisserie chicken, chopped
- 2 lime, juiced
- Green onions, for garnish
- Chili crisp, for garnish
Instructions
- In a large skillet over medium high, heat the sesame oil. Add the onions, carrots, and a pinch of salt; sauté 5-7 minutes, until the veggies are soft.
- To the same pan, add the coconut milk, chicken stock, soy sauce (or coconut aminos), and fish sauce. Cook and allow to come to a simmer, then add the frozen dumplings. After 4 minutes of cooking (or until they are done, depending on the size), add the handfuls of spinach. Cook until the spinach is wilted. Season to taste with salt and pepper. Taste the dumpling to make sure they are cooked through (but don’t overcook or they will be mushy).
- Turn off the heat, sprinkle with green onions, squeeze 2 limes on top of the soup, and add a couple spoonfuls of chili crisp (drizzle).
- Serve and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
