Chicken and Dumpling Soup
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Chicken and Dumpling Soup is pure liquid comfort. This Chicken Dumpling Soup Recipe is loaded with veggies, a warm, comforting broth, and delicious, buttery dumplings in every bite. Chicken and Dumpling Soup is perfect for an easy weeknight meal or make a big batch to share with friends.
Looking for other soup recipes? Check out my recipes for Chicken and Rice Soup, Beef and Barley Soup or Broccoli Potato Cheese Soup.
Chicken Dumpling Soup
We recently discovered a real, true, deep love for Chicken and Dumpling Soup. It has been so long since I have made this soup and my kids were begging me to make up a batch. We were not disappointed!!
It was just as full of incredible chicken soup flavor as I remember and the dumplings are always a treat to have floating around in the bowl. I know your family is going to love this soup as much as we do!!
Soups like this chicken dumpling recipe are a huge part of our dinner rotation when the weather turns colder, or if we only have a few minutes to throw a meal together. I love how easy this soup is to make and it truly is so satisfying, like having a good meal and a warm hug at the same time!!
How do you make Chicken and Dumpling Soup?
To make this easy Chicken Dumpling Soup Recipe, start with a big pot that can hold at least 6 quarts. When making soup, I like to use cast iron, enameled Dutch oven pots like these ones. Let’s walk through the simple steps here, the full recipe details can be found in the recipe card at the bottom of this post.
- Cook the Vegetables– Start by melting the butter in the pan over medium heat and add the onions, carrots, celery, and garlic. Cook and stir for about 3 minutes, until the onion is soft. Add in the shredded chicken and chicken broth. Season with salt, pepper, bay leaves and parsley.
- Make the Dumplings– While the soup heats up and comes to a boil, mix together the ingredients for the dumplings. The dumplings are essentially just a biscuit dough, so it comes together really quickly.
In a mixing bowl combine the flour, baking powder, and salt. Cut or grate in cold butter and pour in the milk. Mix the batter and knead for a minute until a smooth dough is formed.
- Cook the Dumplings– pinch off one inch pieces of the dough and drop them into the boiling soup. Turn down the heat to a simmer and cover the soup with a lid. Allow it to cook for 15-20 minutes until the dumplings are floating on the top of the soup.
How to Thicken Soup
Lastly, to thicken this soup, mix together the water and cornstarch until it is smooth. Pour into the soup and cook and stir for about 3 minutes until the soup is thick and creamy.
Using cornstarch is perfect for thickening soups because it does not cause any clumping and creates a smooth texture in the soup.
Can I make Chicken Dumpling Soup Ahead?
This soup can be made ahead. I would suggest if you make this soup ahead, you wait until you are going to serve it to add the dumplings. If the dumplings are added and the soup is served the next day, they tend to absorb the soup liquid.
Other Soup Recipes to Try:
If you are looking for other Family Friendly meals or desserts follow along with me on YouTube or Facebook where I share simple recipes to help you with Feeding Your Fam! Make sure to subscribe so you will be notified when a new recipe is shared.
Chicken Dumpling Soup
Ingredients
- 4 tablespoons butter
- 1/2 cup chopped onion
- 2-3 chopped carrots
- 3 celery, sliced
- 1 tablespoon cloves garlic, minced
- 8 cups chicken broth
- 2 pounds chicken, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 tbsp dried parsley
Thicken Soup
- 3 tablespoons cornstarch
- 3 tablespoons water
Dumplings
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter, cold
- 3/4 cup milk
Instructions
- In a large 8 quart pot, melt the butter and add in the onions, carrots and celery. Cook and stir until the onion is soft and translucent. Add in the garlic and cook for 30 seconds.
- Pour in the chicken broth and add in the shredded chicken. Season with salt, pepper, bay leaves and parsley. Bring to a boil, then turn down the heat and allow to simmer while you make the dumplings.
Dumplings
- In a large mixing bowl combine the flour, baking powder and salt. Using a cheese grater, grate the cold butter into the flour mixture and stir to coat the butter.
- Pour in the milk and stir until a ball forms with the dough. You can knead it a few times in the bowl if needed.
- Pull off one inch pieces of the dough and drop into the soup. Cover with a lid and allow to simmer for 15-20 minutes, until the dumplings are floating at the top of the soup.
- To thicken the soup, combine the cornstarch and cold water and pour into the soup. Stir continually until thickened.
Notes
- Nutrition facts are just an estimate
Nutrition
Chicken and Dumplings Soup is pure liquid comfort. This Chicken Dumpling Soup Recipe is loaded with veggies, a warm, comforting broth, and delicious, buttery dumplings in every bite. Chicken Dumpling Soup is perfect for an easy weeknight meal or make a big batch to share with friends.
We loved this recipe – it came together easily on a cold night and the whole family enjoyed it!
I’m so happy you liked it!! It is one of our family favorites! Thanks so much for taking the time to leave a comment!! ❤️
Hi this is my first time cooking dumpling soup, is it normal if my dumplings are thoroughly cooked? If not how long should I keep them on simmer?
I usually simmer them for 15-20 minutes, but if you feel that they need a bit longer, go ahead and cook them for 2-3 minutes longer.
My wife and I are CRAZY about this soup! We made it just as written and it was absolutely delicious. It’s my favorite one in our recipe rotation at the moment, filling and flavorful and perfect. Thanks for sharing it!
I am so happy to hear that!! My family feels the same way about this soup!! Thank you so much for taking the time to leave me a comment!!
Thank you for this recipe! I didn’t have milk for the dumplings so substituted with chicken broth and a healthy dollop of sour cream. AMAZING
I made this soup for my family last week. Everyone loved it! Which almost never happens. It was my husband’s idea to try making our own soup. I was skeptical because I haven’t had much luck making good soup. I followed all your instructions and wow amazingly it turned out. I will never buy canned chicken and dumpling soup again. It really is easy and soo good. If I can do it anyone can. Thank you for this great recipe!
Thank you so much! Sounds like you nailed it! Thanks for taking the time to leave a comment!!
So good and so easy to make. Loved it! 😍
Should the shredded chicken be cooked ahead of time, or does it cook in the soup?
I usually use chicken that has already been cooked. If your chicken is not fully cooked, you can dice it into about 1 inch pieces and add it to the soup before you put in the dumplings and as the soup boils to cook the dumplings, the chicken will cook as well.
So do you bake/ boil your own chicken and then shred it and add it to the soup or do you by a rotisserie chicken, shred it and use that?
I have done it both ways when making this soup. It is super easy to boil the chicken in the chicken broth with the vegetables, then shred and add back into the soup before adding in the dumplings.
The dumplings gave me flashbacks to my childhood. They were absolutely delicious. Added a little rosemary to the soup, which made it feel even more like home. So good! Thank you!!
So happy you enjoyed it! Thanks for taking the time to leave a comment!
This soup turned out great and was a big hit with my family! I’ve tried making other dumpling soups, but never felt like the dumplings were right. These dumplings turned out perfectly! I will definitely be making this recipe again!
made this for the fam and some friends last night and it was a HIT. they all couldnt stop coming back for more and we still had some left overs (that taste amazing heated up too) I will definetly be making this more often! so yummy!
Yum!! I added asparagus and mushrooms, and cayyane, and omitted the cornstarch since the extra ingredients thickened it up. Loved how rat and taste the dumpling were 😊
First time making this and it was perfect!! Leftovers taste great too. Will make again 100%
So happy you liked it! Thanks for taking the time to leave a comment!
3g protein seems like it might be a typo?
Thanks for pointing that out. The nutrition facts are just run through an application, so they can come out wrong. I had it run again and it updated that info. Thanks again.
no worries, as a side note, i absolutely love the soup! It’s so good and the dumplings are perfection 🙂
I’m on my 3rd time making this. Everyone I’ve made it for (church potluck and my own family),loves it!
Great soup. I used Campbells chicken broth (4 cans diluted, Kellygold unsalted butter and cooked chicken thighs)… very delicious soup!!! will definitely make again.
This recipe sounds delicious! Could I knead & roll the dough , cut in small squares instead of pinching off? Thank you
Yes, you can absolutely do that! You might need to add a bit more flour if the dough is too sticky when you try to roll it out. Enjoy!
This was delicious! I didn’t have parsley so I substituted a little fresh basil, oregano, and dried cilantro. Really good!
Delicious!!
My family loved this recipe. I’m keeping it on rotation. It was all gone, no leftovers.
This makes me so happy! Thank you so much for taking the time to leave a comment.
This was SO good! It was the perfect meal for our cold and rainy night. My husband (who isn’t really a soup person) had two large bowls.
It came together fast and easy after a long workday. Will definitely add this into the meal rotation this winter!
Thank you so much for taking the time to come back and leave me a comment! So happy it hit the spot on a cold night!