This classic Chicken and Dumpling Soup recipe features creamy broth, succulent chicken, sweet carrots, and light, fluffy 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.
Sometimes, life calls for a healthy bowl of hot chicken soup. There is just something very comforting about chicken and dumplings. This tasty soup is just what the doctor ordered, with plenty of fresh veggies, roasted chicken, and soft, fluffy dumplings.
This recipe calls for already-roasted rotisserie chicken, found at almost any local grocery or warehouse store.
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
- Vegetables: onion, celery, carrots, garlic, and frozen peas
- Seasonings: dried parsley, poultry seasoning, bay leaf, salt, and black pepper
- Chicken broth: preferably low-sodium
- Chicken: cooked and diced
- Granulated sugar: for just a touch of sweetness in the dumplings
- Milk: 2% or whole
How to Make Chicken Dumpling Soup
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, make the stew. Cook the fresh vegetables in a bit of butter on the stovetop over medium heat. Reduce the heat and add the garlic, parsley, and poultry seasoning. Cook for a minute. Sprinkle with flour and cook for a couple of minutes.
Stir in the chicken stock and bay leaf and bring the mixture to a boil. Simmer until the vegetables are tender. Remove the bay leaf. Season with salt and black pepper. Add the cooked chicken and frozen peas.
Then, mix the dumplings and drop them into the simmering stew. Cover and simmer. Garnish with fresh herbs and serve.
Preparation Tips
- Use a Dutch oven or heavy stockpot with a tight-fitting or heavy lid.
- Remove the bay leaf from the soup before eating. Its 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. To reheat the soup, you can use the stovetop on low heat or microwave it with 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
- 2 tablespoons butter
- ½ large onion chopped
- 3 stalks celery chopped
- 2 large carrots sliced in 1/4 inch rounds
- 2 cloves garlic finely minced
- ½ tablespoon dried parsley
- ½ teaspoon poultry seasoning
- 1½ tablespoons all-purpose flour
- 6 cups low sodium chicken broth or stock
- 1 bay leaf
- Salt and pepper to taste
- 2 cups cooked chicken cut in small cubes
- 1 cup frozen peas
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 butter over medium heat in a Dutch oven or stockpot. Add onion, celery, and carrots and cook until fragrant, approximately 4-5 minutes.
- Reduce heat to low. Add garlic, parsley, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 1 1/2 tablespoons flour; cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
- Remove the bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
- In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- 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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Stacie k
You have no idea how much easier you’ve made my life with all these recipes. Im forever grateful.
Beth Pierce
Thank you, Stacie!
Michelle
Reading this made me instantly crave dumplings. There’s something about creamy broth and rotisserie chicken that hits the spot on rainy days.
Beth Pierce
So true!
Stacy
This was such a great meal. I love a good soup anytime of the year. Just turn the air conditioner down a degree or two and enjoy your soup.
Beth Pierce
I agree, Stacy!
Samantha
My Mum makes this and I have not had it in years, no one likes dumplings apart from me I am definitely making this when I need a bit of comfort cooking