There are some meals that just wrap you up like a warm blanket. This Noodles And Dumplings is that meal for me. It's the kind of dish I make on a chilly Tuesday when the kids have homework and the house feels a little too quiet.
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The idea came from my grandmother's chicken and dumplings, but I swapped the chicken for a rich vegetable broth and added noodles right in. It's cozy, filling, and honestly, it's the easiest one-pot dinner I know.
The dumplings are light and fluffy, the noodles are tender, and the broth is so savory you'll want to lick the bowl. Trust me, this will become a family favorite.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) olive oil
Use a neutral oil like canola if you prefer. This is for sautéing the aromatics.
1 medium yellow onion, diced
About 1 cup. You can use a sweet onion for a milder flavor.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder works in a pinch.
2 medium carrots, peeled and sliced into rounds
About 1 cup. Baby carrots work too, just slice them.
2 celery stalks, sliced
About 1 cup. Adds a nice crunch and flavor.
8 cups (1.9L) vegetable broth
Use low-sodium so you can control the salt. Chicken broth works if you're not vegetarian.
1 teaspoon dried thyme
Feel free to use 1 tablespoon fresh thyme if you have it.
1/2 teaspoon dried sage
Sage adds a classic savory note. You can omit if you don't have it.
1/2 teaspoon salt, plus more to taste
Adjust based on your broth's saltiness.
1/4 teaspoon black pepper
Freshly ground is best.
8 ounces (225g) wide egg noodles
Look for extra-wide egg noodles for the best texture. You can use any pasta shape you like.
1 1/2 cups (190g) all-purpose flour
For the dumplings. You can substitute with a 1:1 gluten-free flour blend.
2 teaspoons baking powder
Make sure it's fresh for fluffy dumplings.
1/2 teaspoon salt
For the dumpling dough.
1 tablespoon (14g) cold butter, cubed
Cold butter creates flaky dumplings. You can use vegetable shortening for a dairy-free version.
3/4 cup (180ml) milk
Any milk works – dairy, almond, or oat. Just keep it cold.
2 tablespoons chopped fresh parsley, for garnish
Optional, but adds a pop of color and freshness.
Tips & Tricks
- Don't overmix the dumpling dough – mix until just combined, or they'll be tough.
- Keep the broth at a gentle simmer, not a rolling boil, when adding dumplings – a hard boil can break them apart.
- If you want a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in before adding the noodles.
Pro Tips
Step-by-Step Instructions
1. Sauté the aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the onion, carrots, and celery. Cook for 5-7 minutes until the onions are translucent and the vegetables start to soften. Add the garlic and cook for 1 minute until fragrant.
2. Simmer the broth
Pour in the vegetable broth, thyme, sage, salt, and pepper. Bring to a boil over high heat (212°F / 100°C), then reduce to a gentle simmer (about 180°F / 82°C). Cover and let it simmer for 10 minutes to meld the flavors.
3. Cook the noodles
Add the egg noodles to the simmering broth. Cook according to package directions, usually 6-8 minutes, until al dente. Stir occasionally to prevent sticking.
4. Make the dumpling dough
While the noodles cook, whisk together the flour, baking powder, and salt in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the cold milk and stir with a fork until just combined – do not overmix.
5. Drop the dumplings
Once the noodles are cooked, drop spoonfuls of the dumpling dough onto the surface of the simmering broth. You should get about 12 dumplings. Make sure they are spaced apart.
6. Cover and steam
Cover the pot and let the dumplings steam for 12-15 minutes. The dumplings will puff up and look dry on top when done. To check, insert a toothpick into one – it should come out clean.
7. Serve and garnish
Ladle the noodles, dumplings, and broth into bowls. Sprinkle with fresh parsley if using. Serve hot and enjoy!
Delicious Variations
Add protein
Stir in 2 cups of shredded rotisserie chicken or cooked sausage along with the broth.
Make it creamy
Stir in 1/2 cup of heavy cream or coconut milk at the end for a richer broth.
Go spicy
Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce with the garlic.
How to Store Noodles And Dumplings
Refrigerator
Store leftovers in an airtight container for up to 3 days. The dumplings will absorb some liquid, so you may need to add a splash of broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a pot over medium heat (350°F / 175°C) until bubbling, about 5-7 minutes. Add extra broth if it's too thick.
Frequently Asked Questions
Q: Can I use chicken broth instead of vegetable broth?
Yes, you can absolutely use chicken broth for a richer flavor. Just keep in mind it won't be vegetarian anymore.
Q: How do I know when the dumplings are done?
The dumplings are done when they are puffed up, look dry on top, and a toothpick inserted into the center comes out clean, usually after 12-15 minutes of steaming.
Q: Can I make this gluten-free?
Yes, use gluten-free egg noodles and a 1:1 gluten-free flour blend for the dumplings. The texture will be slightly different but still delicious.
Q: Why are my dumplings tough?
Tough dumplings are usually caused by overmixing the dough. Mix until just combined – a few lumps are okay.
Q: Can I add other vegetables?
Absolutely! Feel free to add mushrooms, peas, or green beans. Just add them with the onions so they have time to cook.
So, next time you need a hug in a bowl, make this Noodles And Dumplings. It's simple, satisfying, and sure to become a favorite. Try it this week and let me know how it turns out! Small steps count.
Noodles And Dumplings
Tender egg noodles and fluffy dumplings simmered in a savory, herby broth – pure comfort in one pot.
🧂 Ingredients
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 8 cups (1.9L) vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 8 ounces (225g) wide egg noodles
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon (14g) cold butter, cubed
- 3/4 cup (180ml) milk
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Sauté the aromatics — Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the onion, carrots, and celery. Cook for 5-7 minutes until the onions are translucent and the vegetables start to soften. Add the garlic and cook for 1 minute until fragrant.
- 2Simmer the broth — Pour in the vegetable broth, thyme, sage, salt, and pepper. Bring to a boil over high heat (212°F / 100°C), then reduce to a gentle simmer (about 180°F / 82°C). Cover and let it simmer for 10 minutes to meld the flavors.
- 3Cook the noodles — Add the egg noodles to the simmering broth. Cook according to package directions, usually 6-8 minutes, until al dente. Stir occasionally to prevent sticking.
- 4Make the dumpling dough — While the noodles cook, whisk together the flour, baking powder, and salt in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the cold milk and stir with a fork until just combined – do not overmix.
- 5Drop the dumplings — Once the noodles are cooked, drop spoonfuls of the dumpling dough onto the surface of the simmering broth. You should get about 12 dumplings. Make sure they are spaced apart.
- 6Cover and steam — Cover the pot and let the dumplings steam for 12-15 minutes. The dumplings will puff up and look dry on top when done. To check, insert a toothpick into one – it should come out clean.
- 7Serve and garnish — Ladle the noodles, dumplings, and broth into bowls. Sprinkle with fresh parsley if using. Serve hot and enjoy!
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.
