There is nothing quite as comforting and soul-satisfying as a warm bowl of Chicken and Dumpling Soup Recipe. This classic dish brings together tender chunks of chicken, vibrant veggies, and the ultimate fluffy dumplings all swimming in a savory broth. It’s the kind of hearty, homey meal that feels like a hug in a bowl, perfect for chilly days or whenever you need a little comforting goodness. The balance of flavors and textures makes this recipe an absolute favorite that I’m thrilled to share with you.
Ingredients You’ll Need
The ingredients for this Chicken and Dumpling Soup Recipe are simple staples that come together to create big, delicious flavors. Each component plays a key role — the butter and aromatics build a fragrant base, the herbs add depth, and the dumplings bring that irresistible, pillowy texture everyone loves.
- 2 tablespoons butter: Provides a rich, silky start when sautéing the veggies, enhancing every flavor.
- 1/2 large onion, chopped: Adds sweetness and depth that simmers beautifully into the broth.
- 3 stalks celery, chopped: Gives a subtle crunch and fresh grassy notes for balance.
- 2 large carrots, sliced into 1/4-inch rounds: Brings vibrant color and a gentle natural sweetness.
- 2 cloves garlic, finely minced: Infuses the soup with a warm aromatic punch.
- 1/2 tablespoon dried parsley: Lends a bright herbal touch to lift the flavors.
- 1/2 teaspoon poultry seasoning: A classic blend that complements the chicken perfectly.
- 1 1/2 tablespoons all-purpose flour: Helps thicken the broth for that luscious, hearty texture.
- 6 cups low sodium chicken broth or stock: The flavorful liquid base that brings all ingredients together.
- 1 bay leaf: Adds subtle earthiness as the soup simmers.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors into harmony.
- 2 cups cooked chicken, cut into small cubes: The star protein that makes this dish so satisfying.
- 1 cup frozen peas: A pop of sweetness and color that brightens the bowl.
- 1 cup all-purpose flour: Base for the dumplings, creating that soft, doughy delight.
- 2 teaspoons baking powder: Helps the dumplings rise and stay fluffy while cooking in the soup.
- 1 teaspoon granulated sugar: Balances the flavors gently in the dumpling dough.
- 1/2 teaspoon salt: Seasoning crucial for a tasty dumpling batter.
- 2 tablespoons unsalted butter: Cut into the dumpling mixture for richness and tenderness.
- 1/2 cup milk (2% or whole): Moistens the dumpling batter for a soft, pillowy finish.
How to Make Chicken and Dumpling Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large Dutch oven or sturdy stockpot over medium heat. Once melted, toss in the chopped onion, celery, and carrots. Cook these veggies gently until they’re softened and fragrant, about 4 to 5 minutes. This base of aromatics is where your soup starts to develop its deeply comforting flavor.
Step 2: Add Garlic and Herbs
Lower the heat and stir in the minced garlic, dried parsley, and poultry seasoning. Keep the flavors fresh and vibrant by cooking everything for just about one minute—enough to release the fragrance without burning the garlic.
Step 3: Thicken the Broth
Sprinkle the all-purpose flour over the veggies and stir constantly for a minute. This little trick helps thicken your broth into a luscious consistency. Once the flour is well incorporated, gradually pour in your chicken broth and add the bay leaf. Bring everything to a gentle simmer and let it cook for 25 minutes. This slow simmer gives your soup depth and richness.
Step 4: Add Chicken and Peas
After removing the bay leaf, season the soup well with salt and pepper. Stir in the cooked chicken cubes and frozen peas. These add heartiness and a fresh sweetness that perfectly complements the broth. Let everything simmer for an additional 5 minutes to warm through.
Step 5: Prepare the Dumplings
While the soup simmers, combine the dry dumpling ingredients in a bowl—flour, baking powder, sugar, and salt. Cut in the butter until the mixture looks crumbly, then stir in the milk to form a soft batter. This simple dough will transform into the light, fluffy dumplings that make this recipe truly special.
Step 6: Cook the Dumplings
Drop spoonfuls of the dumpling batter gently into the simmering soup. Cover the pot with a lid and let the dumplings steam for 15 minutes—do not lift the lid, as the steam is what helps the dumplings cook up soft and airy.
Step 7: Serve and Enjoy
Once the dumplings are cooked through, your soup is ready to serve! Ladle it into bowls, making sure everyone gets plenty of those tender dumplings and chicken. Get ready to enjoy a warm, hearty bowl of pure comfort.
How to Serve Chicken and Dumpling Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few chopped green onions on top adds a bright, fresh finish that contrasts beautifully with the rich broth and dumplings. You can also offer cracked black pepper or a dash of hot sauce for those who like a little kick.
Side Dishes
This soup is a complete meal by itself, but pairing it with a crisp side salad or warm crusty bread elevates the experience. Garlic bread or buttery rolls are perfect for dipping, soaking up every last drop of that flavorful broth.
Creative Ways to Present
For a cozy gathering, serve the soup in rustic mugs or mini soup bowls to create a charming presentation. Alternatively, ladle the soup over a bed of wilted greens for a visually stunning bowl. You can even jazz up the dumplings by folding in fresh herbs or a sprinkle of grated cheese before cooking.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken and Dumpling Soup Recipe in an airtight container and refrigerate. It will stay fresh for up to 3 days. Keep in mind the dumplings might absorb some broth over time, making them a bit denser.
Freezing
Freezing this soup is possible but tricky because dumplings tend to lose their texture after thawing. If you plan to freeze, consider freezing the soup without the dumplings and adding fresh dumplings after reheating.
Reheating
Gently reheat your soup in a pot over low to medium heat, stirring occasionally to prevent sticking. If you froze the soup without dumplings, prepare fresh ones and add them during reheating for the best texture and flavor. Avoid microwave reheating if possible, as it can toughen the dumplings.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken works wonderfully in this Chicken and Dumpling Soup Recipe, saving you time and adding delicious cooked chicken flavor.
What type of broth is best?
Low sodium chicken broth or stock is ideal so you can control the seasoning. Homemade broth will always add extra depth, but quality store-bought broth is perfectly fine.
Can I make the dumplings gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, but results may vary slightly in texture.
How do I prevent dumplings from getting too dense?
Lightly mixing the batter and cooking the dumplings covered without lifting the lid ensures they steam perfectly fluffy. Over-mixing or lifting the lid can make them tough.
Can I add other vegetables?
Definitely! Feel free to add corn, green beans, or even diced potatoes. Just adjust the simmering time to ensure everything reaches perfect tenderness.
Final Thoughts
This Chicken and Dumpling Soup Recipe is truly one to know by heart for those times you want warmth and comfort in a bowl. From the rich broth to the tender chicken and soft dumplings, every bite feels like a little celebration of home cooking. I hope you give this recipe a try and find as much joy in making and eating it as I do!
Print
Chicken and Dumpling Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Dumpling Soup combines tender chicken, fresh vegetables, and fluffy dumplings in a flavorful chicken broth. Perfect for a cozy meal, the soup features a savory base with a hint of herbs and a rich texture from homemade dumplings cooked directly in the simmering broth.
Ingredients
Soup Ingredients
- 2 tablespoons butter
- 1/2 large onion, chopped
- 3 stalks celery, chopped
- 2 large carrots, sliced into 1/4-inch rounds
- 2 cloves garlic, finely minced
- 1/2 tablespoon dried parsley
- 1/2 teaspoon poultry seasoning
- 1 1/2 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 into small cubes
- 1 cup frozen peas
Dumpling Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup milk (2% or whole)
Instructions
- Sauté the vegetables: In a Dutch oven or stockpot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and sliced carrots and cook until they soften, about 4 to 5 minutes.
- Add garlic and seasonings: Reduce the heat to low, then stir in the minced garlic, dried parsley, and poultry seasoning. Cook for 1 minute to release their flavors.
- Create the soup base: Sprinkle in 1 1/2 tablespoons of all-purpose flour and stir constantly for 1 minute to cook out the raw flour taste. Gradually add the 6 cups of low sodium chicken broth along with the bay leaf, stirring until incorporated. Bring the mixture to a simmer and cook uncovered for 25 minutes to develop flavor.
- Add chicken and peas: Remove and discard the bay leaf. Season the soup with salt and pepper to taste. Stir in the cooked, cubed chicken and the frozen peas. Let it simmer gently for an additional 5 minutes.
- Prepare the dumplings: In a separate bowl, combine 1 cup all-purpose flour, baking powder, sugar, and salt. Cut in 2 tablespoons of unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in 1/2 cup of milk until just combined to form the dumpling batter.
- Cook the dumplings: Drop spoonfuls of the dumpling batter carefully into the simmering soup. Cover the pot with a lid and cook without lifting for 15 minutes, allowing the dumplings to puff up and cook through.
- Serve: Once the dumplings are cooked and fluffy, ladle the soup into bowls and serve hot for a cozy comforting meal.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Do not lift the lid while cooking the dumplings to ensure they steam properly and rise beautifully.
- You can substitute the cooked chicken with leftover rotisserie chicken for ease.
- For a dairy-free version, use a plant-based milk and butter alternative.
- Freeze extra soup without dumplings for later; add fresh dumplings when reheating.
