one pot · soup

Chicken & Stuffing Dumpling Soup

Ok y’all, this recipe is a whacky one, so stay with me.

I felt like some chicken and dumplings the other day but I wanted to make them *different*. I wasn’t quite sure how I wanted to make the soup unique until I spotted this recipe in a cookbook I picked up in Texas a few weeks ago.

The main ingredient had me baffled: stuffing dumplings. Dumplings made of stuffing.


The longer I read the recipe, the more it made sense. Stuffing dumplings are held together with egg and flour, and act almost exactly like a regular dumpling would.

A lot of people on TikTok said this soup was basically Matzo ball soup, but with stuffing instead of matzo meal. That’s a pretty good comparison, actually.

This soup ended up being pretty darn good. Is it as good as regular chicken and dumplings? I don’t think so. But it’s a fun experiment and a great way to make something “different”.


Chicken and Stuffing Dumpling Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A savory chicken and dumpling soup made with stuffing.


  • 1 lb. cooked, cubed chicken breast
  • 1 TBS. olive oil
  • 1 yellow onion, diced
  • 8 oz. mushrooms, quartered
  • 3 large carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • 2 tsp. poultry seasoning
  • Salt & pepper
  • 4 cups chicken broth
  • 2 cups water
  • 2 eggs
  • 1/2 cup flour
  • 1 package poultry flavored stuffing mix, cooked according to package instructions
  • 1/2 head of cabbage, shredded
  • 11 oz. fresh green beans, ends trimmed and beans snapped in half
  • Directions

    1. In a large pot, heat oil over medium-high heat. Add onion, carrots and mushrooms. Saute until browned and onions are translucent, about 5-6 minutes. Stir in garlic, sage, thyme and poultry seasoning. Let cook for another 2-3 minutes.
    2. Pour chicken broth and water into pot. Bring to a boil and then reduce to a simmer. Simmer for 15-20 minutes.
    3. In a small bowl, stir together eggs and flour until a thick paste forms. Stir that into cooked stuffing mixture and mix well. Using hands, roll stuffing mixture into 1″ balls (makes about 12-14 balls).
    4. Stir cooked chicken, cabbage and green beans into soup pot. Season with salt and pepper. Continue simmering for another 10-12 minutes.
    5. Drop stuffing balls gently into soup, one by one. Let mixture cook for another 10 minutes, stirring lightly. Serve.

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