High Protein Ginger Scallion Chicken and Dumplings (One Pot)

High protein ginger scallion chicken and dumplings is a one-pot comfort dinner built around lean chicken breast, fresh ginger, scallions, carrots, celery, and fluffy Greek-yogurt drop dumplings. The broth is lightly creamy rather than heavy, and a little reduced-sodium tamari and toasted sesame oil give the familiar chicken-and-dumplings format a savory ginger-scallion direction.

This version is designed for readers who want the cozy texture of chicken and dumplings without letting the dumplings crowd out the protein. Two pounds of chicken breast carry most of the macros, while nonfat Greek yogurt adds protein and tenderness to the dumpling dough. One of six servings is estimated to provide about 45 grams of protein.

The flavor profile also gives this page a different job from our high protein dumpling lasagna. That recipe uses wonton layers and an oven-baked casserole format; this one is a spoonable ginger-scallion chicken stew with soft drop dumplings. For another fast chicken meal, our high protein chicken fried rice meal prep uses a similar ginger-scallion flavor base in a completely different texture.

Why This High Protein Ginger Scallion Chicken and Dumplings Works

• Chicken breast keeps the protein high. Two pounds spread across six bowls gives each serving a substantial amount of lean protein before the dumplings are counted.
• Greek yogurt makes the dumplings tender. It hydrates the flour, contributes protein, and gives the dough enough moisture without butter or shortening.
• Fresh ginger and scallions lead the flavor. They are used in both the broth and dumplings so the title flavor is present in every spoonful.
• The broth is creamy without heavy cream. A cup of 2% milk and a small cornstarch slurry give the soup body while keeping it lighter than a traditional cream-based gravy.
• The dumplings cook directly on top. Covering the pot traps steam and lets them puff without a separate pan.
• It is meal-prep friendly. The chicken and broth reheat well, and the article includes a simple way to keep leftover dumplings from becoming overly soft.

What Makes the Ginger-Scallion Version Different?

Traditional American chicken and dumplings usually lean on onion, celery, carrot, thyme, and a creamy chicken broth. Those ingredients still make sense here, but ginger, scallions, tamari, and sesame oil shift the savory profile without turning the dish into a completely different kind of soup.

The result is best described as Asian-inspired American comfort food, not a traditional Chinese chicken soup. The dumplings are American-style drop dumplings, while the ginger-scallion seasoning borrows a flavor combination used widely across East Asian cooking.

That distinction is useful for search intent too. People looking for high protein ginger scallion chicken and dumplings want the recognizable comfort-food format plus the newer ginger-scallion twist, not plain chicken soup with a few green onions sprinkled on top.

Ingredients You’ll Need

The ingredient list is straightforward, and most of the work is chopping vegetables and mixing one simple dumpling dough. Keeping the components separate until the right moment helps the broth stay smooth and the dumplings stay fluffy.

Chicken Breast

Use 2 pounds (907 g) boneless, skinless chicken breast cut into 1-inch pieces. Smaller pieces cook evenly in the broth and make it easier to get chicken into every serving without shredding a whole bird.

Chicken thighs can work, but they change the fat and calorie profile. The primary nutrition estimate is based on chicken breast.

Fresh Ginger

Use 2 tablespoons finely grated fresh ginger. Grating releases more juice than slicing, which helps the ginger flavor spread through the broth quickly. If your ginger is especially fibrous, grate it on a microplane and discard the toughest strands.

Scallions

Use a generous bunch of scallions and separate the white and green parts. The white parts cook with the ginger and garlic, while the green parts go into the dumpling dough and finish the bowls.

This split keeps some fresh scallion flavor at the end instead of cooking every bit of it for the full soup time.

Carrots, Celery, and Onion

These vegetables keep the stew grounded in classic chicken-and-dumplings territory. Cut the carrots and celery into pieces small enough to become tender by the time the dumplings finish steaming.

No-Salt-Added Chicken Broth

Use 7 cups of no-salt-added chicken broth if you can find it. Tamari and baking powder already contribute sodium, so starting with a low-sodium base gives you much better control over the final seasoning.

Milk and Cornstarch

One cup of 2% milk softens the broth without making it heavy. Cornstarch thickens the liquid lightly after the chicken has started cooking. The final broth should coat a spoon but still move easily around the dumplings.

Greek-Yogurt Dumplings

The dumplings use all-purpose flour, baking powder, nonfat Greek yogurt, scallion greens, and a small amount of salt. Greek yogurt keeps them tender and adds protein without requiring an egg or a large amount of butter.

Do not taste the raw dough. The FDA notes that flour is a raw agricultural product and should be cooked before eating.

High Protein Ginger Scallion Chicken and Dumplings

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Print Recipe

A high-protein one-pot chicken and dumplings recipe with lean chicken breast, ginger, scallions, carrots, celery, a lightly creamy broth, and fluffy Greek-yogurt drop dumplings.

• Total Time: 60 minutes
• Yield: 6 servings

Ingredients

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• 1 tablespoon avocado oil
• 1 medium yellow onion (about 150 g), diced
• 3 medium carrots (about 200 g), sliced
• 3 celery stalks (about 150 g), sliced
• 1 large bunch scallions (about 120 g), sliced, white and green parts separated
• 2 tablespoons (30 g) finely grated fresh ginger
• 4 garlic cloves (about 18 g), minced
• 7 cups no-salt-added chicken broth
• 2 tablespoons reduced-sodium tamari or soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon ground black or white pepper
• 2 pounds (907 g) boneless, skinless chicken breast, cut into 1-inch pieces
• 1 cup (244 g) 2% milk
• 2 tablespoons (16 g) cornstarch
• 1 1/2 cups (180 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon fine salt
• 1 cup (227 g) plain nonfat Greek yogurt

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Instructions

1. Heat the avocado oil in a large Dutch oven or deep pot over medium heat. Add the onion, carrots, celery, and white parts of the scallions. Cook for 5 to 6 minutes, stirring occasionally, until beginning to soften.
2. Add the ginger and garlic and cook for 30 to 60 seconds. Stir in the tamari, sesame oil, pepper, and chicken broth and bring to a gentle simmer.
3. Add the chicken and simmer gently for 10 to 12 minutes.
4. Whisk the milk and cornstarch until smooth. Stir into the soup and simmer for 2 to 3 minutes, until lightly thickened.
5. In a medium bowl, whisk the flour, baking powder, and salt. Stir in the Greek yogurt and half of the scallion greens just until a thick, shaggy dough forms. If needed, add 1 tablespoon milk.
6. Drop about 12 rounded spoonfuls of dumpling dough over the gently simmering soup. Cover tightly, reduce the heat to low, and cook without repeatedly opening the lid for 15 to 18 minutes.
7. Check the largest chicken pieces and confirm they reach 165°F (74°C). Turn off the heat and let the covered pot stand for 5 minutes.
8. Finish with the remaining scallion greens. Taste the broth before adding any extra salt and serve hot.

Notes

• Do not taste raw dumpling dough; flour should be fully cooked before eating.
• Keep the soup at a gentle simmer while the dumplings cook. A hard boil can break them apart.
• Cook chicken to 165°F (74°C) measured in the thickest pieces.
• For the best leftover texture, store a little extra broth separately because the dumplings continue absorbing liquid.
• For a gluten-free variation, use a cup-for-cup gluten-free flour blend with a binder and gluten-free tamari, then adjust dough moisture as needed.
• Nutrition is estimated per 1/6 of the recipe using representative values for raw chicken breast, all-purpose flour, nonfat Greek yogurt, 2% milk, vegetables, reduced-sodium tamari, and no-salt-added broth.

• Author: Adam Moretti
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian-Inspired American
• Diet: High Protein

How to Make High Protein Ginger Scallion Chicken and Dumplings

1. Soften the Vegetables

Heat 1 tablespoon avocado oil in a large Dutch oven or deep pot over medium heat. Add the onion, carrots, celery, and the white parts of the scallions. Cook for 5 to 6 minutes, stirring occasionally, until the onion softens and the carrots begin to brighten.

2. Add Ginger and Garlic

Stir in the grated ginger and minced garlic for 30 to 60 seconds. Keep the heat moderate so the garlic does not brown. Add the tamari, sesame oil, black pepper, and chicken broth, then bring the mixture to a gentle simmer.

3. Cook the Chicken

Add the chicken pieces and simmer gently for about 10 to 12 minutes. The chicken does not need to be completely finished before the dumplings go in because it will continue cooking while the pot is covered.

Ground or whole poultry should reach a safe internal temperature of 165°F (74°C). USDA lists 165°F as the safe minimum temperature for chicken. Check the USDA safe temperature chart.

4. Thicken the Broth Lightly

Whisk the milk and cornstarch together until completely smooth. Pour the mixture into the simmering broth while stirring. Cook for 2 to 3 minutes, until the soup looks slightly creamier and lightly thickened.

Do not turn it into a thick gravy at this stage. The dumplings release a little starch as they cook, and the broth will continue thickening as the pot rests.

5. Mix the Dumpling Dough

In a medium bowl, whisk the flour, baking powder, and salt. Add the Greek yogurt and about half of the scallion greens. Stir just until a shaggy, thick dough forms. If the dough looks powdery after thorough mixing, add 1 tablespoon of milk.

Do not knead the dough. Overmixing develops gluten and makes drop dumplings chewy instead of fluffy.

6. Drop and Steam the Dumplings

Use two spoons to drop about 12 rounded portions of dough over the gently simmering soup. Leave a little space between them because the dumplings expand. Cover the pot tightly and reduce the heat to low.

Simmer covered for 15 to 18 minutes without repeatedly lifting the lid. The trapped steam is what cooks and puffs the dumplings. Check the chicken at the end and confirm the largest pieces have reached 165°F.

7. Rest and Finish

Turn off the heat and let the covered pot stand for 5 minutes. Uncover, sprinkle with the remaining scallion greens, and taste the broth before adding extra salt. Serve immediately while the dumplings are soft and the broth is creamy.

How to Keep the Dumplings Fluffy

Drop dumplings are simple, but a few small mistakes can make them dense or gummy. The dough should be thick and sticky, not smooth like bread dough.

• Measure flour accurately. Too much flour is the most common reason dumplings turn heavy.
• Use thick Greek yogurt. Very runny yogurt can make the dough spread instead of puff.
• Mix only until combined. A few flour streaks disappearing with the final stir is enough.
• Keep the soup at a gentle simmer. A violent boil can break the dumplings apart.
• Cover the pot. Steam cooks the top half of each dumpling.
• Do not keep opening the lid. Every opening releases heat and steam.
• Let the pot rest. Five minutes helps the dumplings finish setting before serving.

How to Keep Chicken Breast From Drying Out

Chicken breast works well in a high-protein soup, but it becomes dry if it spends too long at a hard boil. Keep the broth at a gentle simmer and cut the chicken into similarly sized pieces so they finish together.

The dumpling stage gives the chicken additional covered cooking time, so there is no reason to cook the chicken fully before the dough is added. Use the thermometer at the end instead of adding several extra minutes “just to be safe.”

If you prefer shredded chicken, cook whole breasts gently in the broth, remove them once they reach 165°F, shred them, and return the meat after the dumplings have finished.

Why Greek Yogurt Works in the Dumplings

Greek yogurt provides moisture, acidity, and protein in one ingredient. The acidity reacts with the baking powder system and the thick dairy texture helps create a soft dough without melted butter.

Nonfat Greek yogurt keeps the macros especially protein-forward, but 2% Greek yogurt also works and gives a slightly richer dumpling. The nutrition in the recipe card is based on nonfat.

This is one reason high protein ginger scallion chicken and dumplings can reach the mid-40-gram protein range without adding protein powder to the soup or dough.

Meal Prep and Leftover Texture

Chicken and dumplings are best on the first day because the dumplings continue absorbing broth in the refrigerator. That does not make leftovers unusable, but the texture changes.

For meal prep, divide the soup into shallow containers after it has cooled enough to stop steaming heavily. Try to give each portion two dumplings and a similar amount of chicken. Store a little extra broth separately if you have room; it is useful for loosening leftovers.

If you are intentionally cooking several days ahead, another option is to make the chicken broth base first and cook a fresh half-batch of dumplings when you reheat the soup.

Storage and Reheating

Refrigerate cooked leftovers promptly. USDA guidance recommends using most cooked leftovers within 3 to 4 days and reheating leftovers to 165°F. USDA food-safety basics cover cooling, storage, and reheating.

Reheat the soup gently on the stovetop over medium-low heat or microwave individual portions until the center reaches 165°F. Add a splash of broth or milk if the dumplings have absorbed too much liquid.

Freezing the finished dumplings is possible, but the texture becomes softer after thawing. For the best freezer result, freeze the chicken-and-vegetable broth without dumplings and make fresh dumplings after reheating.

Gluten-Free Variation

The main recipe uses all-purpose flour, so it is not labeled gluten free. For a gluten-free variation, use a cup-for-cup gluten-free flour blend that contains a binder such as xanthan gum, and verify the baking powder and tamari.

Gluten-free dumplings can absorb liquid differently, so start with the same amount of Greek yogurt but be prepared to add 1 to 2 tablespoons of milk if the dough is too dry. The simmer time may also vary slightly.

If you want a recipe that uses wrappers instead of drop dumplings, our gluten free wonton wrappers are designed for a completely different dumpling style.

Variations and Substitutions

Use Chicken Thighs

Boneless, skinless chicken thighs stay especially tender and work in the same general method. They contain more fat than chicken breast, so the nutrition values will change.

Add Mushrooms

Sliced shiitake or cremini mushrooms fit the ginger-scallion flavor well. Cook 8 ounces with the vegetables until their released moisture mostly evaporates before adding the broth.

Make It Spicier

Add chili crisp, chili-garlic sauce, or crushed red pepper at the table. Keeping the pot mild makes the recipe easier to serve to a family with different spice preferences.

Use Rotisserie Chicken

Stir in about 5 to 6 cups shredded rotisserie chicken after the broth thickens, then add the dumplings. Rotisserie chicken is convenient but can be much higher in sodium, so taste before adding any extra salt.

FAQ about High Protein Ginger Scallion Chicken and Dumplings

How Much Protein Is in One Serving?

One-sixth of the recipe is estimated to provide about 45 grams of protein. Chicken breast provides most of it, while Greek yogurt, flour, milk, and tamari contribute smaller amounts.

Can I Make High Protein Ginger Scallion Chicken and Dumplings Ahead?

Yes, but the dumplings soften as they sit. For the best make-ahead texture, prepare the chicken-and-vegetable broth in advance and cook the dumplings closer to serving time.

Can I Use Frozen Dumplings or Potstickers Instead?

Yes, but that becomes a different recipe format. Frozen potstickers can be simmered according to their package directions in the ginger-scallion broth, but the nutrition, sodium, gluten status, and cooking time will depend on the product.

Why Did My Dumplings Turn Out Dense?

The likely causes are too much flour, overmixing, or not keeping the pot covered. Measure carefully, stir only until the dough comes together, and keep the lid on during the full steaming time.

Can I Use Plain Yogurt Instead of Greek Yogurt?

You can, but regular yogurt is thinner and may require additional flour. Greek yogurt is more predictable for this dough and provides more protein per spoonful.

Is This Soup Very Salty From the Tamari?

It should not be when made with no-salt-added broth and reduced-sodium tamari. Taste at the end before adding more salt because broth, tamari, and baking powder all contribute sodium.

Final Tips

For the best high protein ginger scallion chicken and dumplings, keep the broth at a gentle simmer, grate the ginger finely, separate the scallion whites from the greens, and mix the Greek-yogurt dumpling dough as little as possible.

Then trust temperature instead of extra cook time: once the chicken reaches 165°F and the dumplings are puffed and cooked through, turn off the heat and let the pot rest. That gives you a cozy one-pot dinner with fluffy dumplings, fresh ginger-scallion flavor, and roughly 45 grams of protein per bowl.