This classic Chicken and Dumpling Soup recipe features creamy broth, succulent chicken, sweet carrots, and light, fluffy dumplings. There is just something very comforting about chicken and dumplings. It will satisfy your longing for a good home-cooked meal.
My family loves this recipe; I feel great about its wholesome ingredients. It’s comfort food at its best, like biscuits and gravy, loaded potato soup, and beef tips and gravy.
Why I Love This Recipe
- Chicken and dumplings soup is comfort food at its best. It just does not get much better than this.
- This dish is so easy to make that even a novice chef can master it.
- Everyone loves this recipe, so you can’t go wrong here.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Salted or unsalted. If using salted butter, cut back a little on any added salt.
- Seasonings: Fresh parsley and thyme, poultry seasoning, bay leaves, salt, and black pepper
- Chicken broth: Preferably low-sodium chicken broth.
- Chicken: I use ready-cooked rotisserie chicken, but any cooked chicken will work.
- Milk: Whole milk is best, but 2% will suffice.
How to Make Chicken Dumpling Soup
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
- Cook the fresh vegetables in a little butter on the stovetop over medium heat. Reduce the heat and add the garlic, parsley, thyme, and poultry seasoning. Cook for a minute. Sprinkle with flour and cook for a couple of minutes.
- Stir in the chicken stock and bay leaves, and bring the mixture to a boil. Simmer until the vegetables are tender. Remove the bay leaves. Season with salt and black pepper and add the cooked chicken.
- Mix the dumpling dough and drop it into the simmering stew. Cover and simmer.
Preparation Tips
- Use a Dutch oven or heavy stockpot with a tight-fitting or heavy lid.
- Remove the bay leaves from the soup before eating. Their sharp edges could pose a choking hazard. I find it easier to remove it before making the dumplings.
- If you’re looking for an easy way to add chicken to this recipe, shredded rotisserie chicken can be a great option. Ready-cooked rotisserie chickens are available in almost every local grocery store, warehouse store, Walmart, and Target.
- While cooking the dumplings, keep the heat to a low simmer so as not to scorch the soup.
Store Some For Later
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
To freeze, cool completely, spoon into a freezer-safe storage container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat over low heat on the stovetop or microwave at reduced power.
Serving Suggestions for Chicken Dumpling Soup
Sometimes I like to balance this dish with a simple salad like arugula salad or mandarin orange salad. Other healthy sides are green beans, almondine, or sautéed asparagus.
More Chicken Recipes
Chicken and Dumpling Soup
Ingredients
- 3 tablespoons butter
- ½ large onion chopped
- 3 stalks celery chopped
- 2 large carrots sliced in 1/4 inch rounds
- 2 cloves garlic finely minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- ½ teaspoon poultry seasoning
- 2 tablespoons all-purpose flour
- 6 cups low sodium chicken broth or stock
- 2 bay leaves
- Salt and pepper to taste
- 2 cups cooked chicken cut in small cubes
- 1 cup frozen peas (optional)
Dumpling Recipe
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- ½ cup milk 2% or whole
Instructions
- Melt the butter over medium heat in a Dutch oven or stockpot. Add onion, celery, and carrots. Cook until the onion and celery are soft and fragrant, approximately 7-8 minutes.
- Reduce the heat to low. Add garlic, parsley, thyme, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 2 tablespoons of flour; cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaves; simmer for 20 minutes or until the carrots are soft.
- Remove the bay leaves. Season with salt and pepper to taste. Add the chicken and frozen peas (if using) and simmer for 5 minutes.
- In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt. Cut in the butter with a pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into the simmering soup. Cover and cook for 15 minutes without removing the lid. Garnish with chopped fresh parsley or thyme.
Notes
- Don’t forget to remove the bay leaf, as they have sharp edges.
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat your food, you can either use the stovetop on low heat or microwave it with reduced power.
- To freeze, first cool completely, then spoon into a freezer-safe storage container and freeze for up to 3 months. Thaw in the fridge overnight and reheat over low heat on the stovetop or in the microwave at reduced power.
Nutrition
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Hilary Wendy MacDonald
This was so delicious! I saved all the bones from the roasted chicken and boiled them with water, onion, carrots and then that chicken bone broth I used in this soup. It was so tasty and delicious on a cold and wintery day. We loved the dumplings too!
Beth Pierce
I am so happy that you liked the soup! We love it too!
Yasmine
Never made any soup before, but this turned out great. Even my most picky family members enjoyed! Thank you!
Beth Pierce
So glad that you liked it, Jasmine!
Kate
This was a great recipe and easy to make!!
Beth Pierce
Thank you, Kate!