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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Nayna Kanabar
This soup is a real winner on a cool spring day. It was hearty and delicious! I will make it again and again.
Paula
This chicken & dumpling soup was such an epic comfort food recipe. Loved every bite!
Shashi
Such a delicious recipe! This was perfect last night! So comforting!
Beth Pierce
Thanks, Sashi!
Mimi
My kids love this chicken and dumpling soup! Thanks for sharing your recipe. It is a real keeper!
Beth Pierce
Thank you, Mimi! So glad that the kids liked it!
Kate
Such tasty comfort food! The dumplings make this chicken soup extra special!
kushi
Simple and flavorful soup recipe. Thanks a lot for sharing.
Laurie Ann
This chicken and dumpling recipe was absolutely delicious! The combination of creamy broth, succulent chicken, sweet carrots, and light fluffy dumplings hooked me. It was the perfect dish to enjoy on a chilly evening and felt like a warm hug in a bowl.
Beth Pierce
Thanks, Laurie Ann! So glad that you liked it!
Richard L
I love this recipe! It is my favorite chicken and dumpling recipe. I make it at least once a month and the whole family enjoys it.
Catherine
This was absolutely delicious! I hadn’t had chicken dumpling soup in a long time and this hit the spot just right. Thanks for a great meal.
Beth Pierce
The pleasure is all mine!
Caroline
Your Chicken and Dumpling Soup recipe sounds like the ultimate comfort food! I can practically smell the savory aroma already. Thanks for sharing the detailed instructions and helpful tips—it’s making me want to whip up a batch right now.
Beth Pierce
Thanks, Caroline! Enjoy!
Monica D
Your chicken and dumpling soup recipe is a culinary delight! The step-by-step instructions make it easy to follow, and the end result is a comforting bowl of warmth and flavor. Thank you for sharing this delicious recipe!
Beth Pierce
You are most welcome, Monica!
Michelle
I love dumpling soup! This was such a yummy and cozy recipe. Hubby and I loved it! Thank you!
Beth Pierce
My pleasure, Michelle!
Emily
This reminds me of a recipe I used to love so much as a little girl! A friend’s mom made it and I always enjoyed it.
WestieMom
This was superb! Way better than I anticipated. I made my broth with a roast chicken carcass that had been stuffed with sage and lemon – I definitely think the sage enhanced the broth (threw the carcass into a stock pot with water, carrots, celery, onion, parsley and salt). I added some frozen chicken thighs to the broth pot and used that for the meat for the soup since there was little meat left from the roast chicken… the dumplings were fantastic. The whole flavor was great. I’m always dubious about recipes from websites I haven’t visited before but this…was a winner. Cheers!
Beth Pierce
Thank you WestieMom! I am so happy that you liked the soup! We love it too! I wish I had the ingredients right now to make it. It is cold and snowy here today.
Sasha
The soup is delicious! My husband compared it to a soup version of chicken pot pie. I used instant dumpling mix and rotisserie chicken.
Beth Pierce
Thanks, Sasha! So glad that you liked it!
Lucy
Will it still be good if you just quarter some ready made biscuits and lay them on top?
Beth Pierce
Yes it will!