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.Â
- 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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Sammy
The perfect comfort food for the family! Adding this to my dinner line up for the week! Delish!
Lisalia
Yummy classic recipe! Love this. Thanks for something so comforting and familiar!
Charlotte Harless
Can you use the chicken broth in the box(swanson)?
Beth Pierce
Yes you can! Enjoy!
Mira
Hello! Do we simmer both times with the lid on or uncovered? Thank you
Beth Pierce
You are going to simmer the broth, vegetables and chicken with the lid off. Once you add the dumplings put the lid on and simmer on low (a very low simmer). Don’t lift the lid until 15 minutes.
Mira
Thank you for replying. You’re the best!
Pat
Made this today from broth I made 2 days ago. It is yummy.
Beth Pierce
Thanks so much Pat! I am so glad that you liked it!
Carlie
Never heard of adding sugar to the dumplings. What purpose does it serve?
Beth Pierce
Just adds a tiny touch of sweetness. You certainly can omit it if you like.
Annie
I’ve never had much luck making dumplings that didn’t fall apart, I can’t wait to try this it looks perfect!
Sadie
Comfort food at its finest! This is just what I was looking for to enjoy for dinner tonight! Excited to give this a try!
Lora
I just love chicken and dumplings! So much comfort in every bite!
Dorothy
This is exactly the kind of meal I want as soon as the weather turns colder! It’s a bowl of comfort food!
Amanda
This was so tasty. Such a hearty meal!
Kaylea Schauer
How much servings does this make?
Beth Pierce
4 servings. Sorry about the delay. I changed host companies last night and a couple of things went haywire.
Beth Pierce
Yes I sure can. I will do that today on Facebook!
trisha
i haven’t tried it yet but it smelled wonderful. i have to say my broth is very dark from the sage?!
bpierce
You must have good fresh sage!! Well what did you think?
Bob Bowling
Can you use powered sage
Beth Pierce
Yes but it is far more concentrated. Cut back to 1/8 to 1/4 teaspoon. Add a little taste and then add a little more if desired
Donald Young
I love those soup recipes and have tried some of them . I really like your site.
bpierce
Thanks so much!!! I appreciate it!!
Bekah
Thank you!
TOTALLY AWESOME!
I’M doing Trim Healthy Mamas & this is great as the family enjoys the dumplings & the soup is GREAT FOR ME!!
bpierce
I must have missed this wonderful complement. Thank you so much!
Susan Turley
OMG! This soup was a big hit with hubby! Great flavor! Followed recipe as is, used rotisserie chicken! Can’t wait to enjoy another bowl for lunch tonirrow!
Beth Pierce
Thanks so much Susan! So glad that you liked it! We love it too!