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.
Table of contents
Fluffy Dumplings are the Best
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.
Ingredients Needed
- Butter: salted or unsalted
- Vegetables: onion, celery, carrots, garlic, and frozen peas
- Seasonings: dried parsley, poultry seasoning, bay leaf, salt and black pepper
- All-purpose flour
- Chicken broth: preferably low-sodium
- Chicken: cooked and diced
- Baking powder: so the dumplings rise
- Granulated sugar: for just a touch of sweetness in the dumplings
- Milk: 2% or whole
How to make Chicken and Dumpling Soup
First, make the stew. Cook the fresh vegetables in a little 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 in 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.
- The bay leaf should be removed 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, using shredded rotisserie chicken can be a great option. Ready-cooked rotisserie chickens are available in almost every local grocery store, warehouse store, and even Walmart and Target.
- While cooking the dumplings, keep the heat down 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 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.
Frequently Asked Questions
Not with fluffy dumplings. The baking powder starts to react as soon as it is mixed with milk.
As tempting as it may be, do not lift the lid while the dumplings are cooking, as the air in the pot must remain hot and steamy to cook the dumplings properly. If the dumplings do not puff up quite enough upon the completed time, quickly cover the pot and cook for an additional 1-2 minutes.
Chicken and Dumpling Soup
Ingredients
- 2 tablespoons butter
- 1/2 large onion chopped
- 3 stalks celery chopped
- 2 large carrots sliced in 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 in small cubes
- 1 cup frozen peas
Dumpling Recipe
- 1 cup 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
- 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 tablespoon 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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Tony T
First let me say that I love Chicke n & Dumpling soup, and it’s hard to find at any restaurant or recipe.
I found this receipe and made it and it was absolutely fantastic. I used rotisserie chicken from Cosco. It was better than any other I’ve tried. I’ll be making it again.
I followed directions, the only change was i made 1 1/2 Dumpling recipe because that’s the best part, and it turned out great.
Beth Pierce
Thanks, Toni! I am glad that you enjoyed it. I love dumplings, too!
Rhonda Hopkins
My husband loved this recipe! Thank you
Beth Pierce
The pleasure is all mine!
Maddy
Love the dumplings in this. Sometimes I add more flour to make the soup thicker. Shredding the chicken > chopping.
Tiffany S.
Doubled the recipe and made it for 7 people. Everyone loved it, including my 9 month old!! 100% will be making this again.
Beth Pierce
Thanks, Tiffany! It is saying something if the baby loved it!
Annette
The BEST chicken soup I have ever made. ( It’s the poultry seasoning). If I’m ambitious I will make the dumpling. If not I cook 2 cups of noodles instead and add the precooked noodles at the end with the peas and chicken. My family loves chicken noodle soup too. Thanks for this delicious recipe.
Beth Pierce
I am so glad that you liked it Annette! The pleasure is all mine!
Lisa Hettler
I made this tonight for dinner and it is fabulous! My husband even commented how good it was!
Beth Pierce
Thanks, Lisa! So happy that you and your husband liked the soup!
Michele Horton
This was amazing! I cheated & used Bisquick for the dumplings using butter vs vegetable oil (biscuits recipe). I’ll be making this soup forever now, it’s so god.
Beth Pierce
Thanks, Michele! I am so glad that you liked the soup!
Nicki Jennings
Thanks for sharing this recipe. We loved this tasty soup. It turned out perfect and the dumplings were so light and fluffy. They melted in out mouths!
Beth Pierce
Thanks, Nicki! So glad that you liked it.
Hannah Bures
I love to cook this on a rainy day! My families go to favorite meal! So much flavor!
Beth Pierce
Thank you, Hannah!
Kat Wilson
Beth, your Chicken and Dumpling Soup was absolutely comforting and delicious! 😋 I loved the combined hearty veggies, tender chicken, and fluffy dumplings for that perfect homemade taste. I used a rotisserie chicken as you suggested and it turned out perfect.
Beth Pierce
Thank you, Kat! We love that recipe too!
Catherine Kay
This Chicken and Dumpling Soup recipe was absolutely delicious! I love a hearty, comforting bowl of soup, especially with tender dumplings.
Beth Pierce
Thanks, Katherine! I am so glad that you liked it.
Michelle
These dumplings were SO yummy! The whole family raved about the soup! Thanks for making me a better cook!
Beth Pierce
You are most welcome, Michelle!
Stephanie R
Talk about comfort food! This chicken dumpling soup is the epitome of comfort food – just delish!
Beth Pierce
Thanks Stephanie! I am so glad that you like it.