Chicken And Dumpling Soup

I’m so excited to share my Chicken and Dumpling Soup recipe with you! This isn’t just soup — it’s a cozy, hearty hug in a bowl. Imagine tender chicken simmered with fresh veggies in a flavorful broth, topped with soft, buttery dumplings that float on top like little clouds. It’s the kind of meal that warms you up inside and out.

Level: Easy
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 servings
Course: Dinner, Main Course
Cuisine: American

I still remember the first time I made this Chicken and Dumpling Soup — my kids begged me for it on a cold night, and it instantly became a family favorite. There’s something magical about how the rich chicken broth, colorful vegetables, and tender dumplings come together.

This recipe is straightforward enough for busy weeknights but comforting enough to make for a Sunday family dinner. We’ll cook the veggies and chicken in one big pot, whip up an easy biscuit-style dough for the dumplings, and let them simmer to pillowy perfection.

Whether you’re feeling under the weather, need a quick crowd-pleaser, or just want that “warm hug” meal, this soup delivers every time.

How to Make Chicken And Dumpling Soup

This dish blends everything you love about classic chicken soup with homemade dumplings that make it extra special. Here’s how it all works:

• Fresh onion, carrots, and celery sautéed in butter for a flavorful base
• Shredded chicken cooked in rich broth for hearty protein
• Bay leaves and parsley for warm, herby notes
• Soft, buttery dumplings made from simple pantry ingredients
• A quick cornstarch slurry to thicken the soup to creamy perfection

It’s simple comfort food with no fuss.

Ingredients

For the Soup

• 4 tablespoons unsalted butter
• ½ cup chopped onion
• 2–3 carrots, chopped
• 3 celery stalks, sliced
• 1 tablespoon garlic, minced (about 3 cloves)
• 8 cups chicken broth
• 2 pounds chicken, shredded (rotisserie works great)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 bay leaves
• 1 tablespoon dried parsley

To Thicken the Soup

• 3 tablespoons cornstarch
• 3 tablespoons cold water

For the Dumplings

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons cold butter
• ¾ cup milk

Directions

1. Cook the Vegetables:
   • In a large 8-quart pot, melt the butter over medium heat.
   • Add onion, carrots, and celery. Cook and stir until the onion turns soft and translucent, about 3–4 minutes.
   • Add garlic and cook for 30 seconds more until fragrant.
2. Add Chicken and Broth:
   • Pour in the chicken broth and stir in the shredded chicken.
   • Season with salt, pepper, bay leaves, and parsley.
   • Bring the mixture to a boil, then reduce to a simmer while you make the dumplings.
3. Make the Dumplings:
   • In a large bowl, whisk together flour, baking powder, and salt.
   • Grate cold butter directly into the flour mixture (or cut it in with a fork) and stir to coat.
   • Pour in the milk and stir until a soft dough forms. Knead a few times in the bowl if needed.
4. Cook the Dumplings:
   • Pinch off 1-inch pieces of the dough and gently drop them into the simmering soup.
   • Cover with a lid and simmer for 15–20 minutes until the dumplings float on top and are cooked through.
5. Thicken the Soup (Optional):
   • In a small bowl, stir together cornstarch and cold water until smooth.
   • Pour the slurry into the soup and stir until the broth thickens, about 3 minutes.
6. Serve:
   • Remove bay leaves before serving.
   • Ladle into bowls and enjoy hot.

Process Details

• Building Flavor: Sautéing the veggies in butter first builds a rich base before adding broth and chicken.
• Dumpling Texture: Using cold butter in the dough makes the dumplings tender and fluffy.
• Simmering: Keeping the soup at a gentle simmer (not a rolling boil) helps the dumplings cook evenly.
• Cornstarch Slurry: This quick trick thickens the soup without clumps and gives it a creamy texture.

Tips for Success

• Shredded Chicken Shortcut: Use cooked rotisserie chicken to save time.
• Don’t Over-Stir the Dumplings: Drop them in and let them cook without moving them too much — it keeps them soft.
• Make Ahead: Prepare the soup base ahead of time but add dumplings fresh before serving so they don’t soak up too much liquid.
• Customize: Add peas, corn, or extra herbs if you like a twist.

Serving Ideas

• Pair with a simple green salad for a complete meal.
• Serve with crusty bread or biscuits to soak up the broth.
• Garnish with fresh parsley or a sprinkle of black pepper for color.

Storage & Reheating

• Refrigerator: Cool completely, store in an airtight container for up to 3 days. Dumplings may absorb some broth but will still taste great.
• Freezing: Freeze the soup base without dumplings for up to 3 months. Add fresh dumplings when reheating.

Nutrition Info (Approximate per Serving)

• Calories: ~357
• Protein: 29g
• Carbohydrates: 26g
• Fat: 14g
• Fiber: 2g
• Sodium: 1605mg
• Sugar: 4g

My Chicken and Dumpling Soup is the ultimate comfort food — tender chicken, hearty veggies, and fluffy dumplings all in one bowl. It’s easy to make, family-friendly, and perfect for cozy nights or when you want to share a big pot of love with friends.
I hope you enjoy making (and eating!) this recipe as much as I do. Once you try it, it’ll become a staple in your kitchen too!