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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Dannii
Now this is my kind of comfort food! So hearty and delicious. It looks really easy to make too.
Elaine
Easy to make and came out supper good
Beth Pierce
Thanks Elaine! So glad that you liked it!!
Lubna
Wish I could grab that bowl and finish off clean. Looks so delicious and perfect for the weather here….
Beth Pierce
2 tablespoons unsalted butter
Jack
The dumplings here are amazing! This soup is packed with flavour 🙂
Jack
The dumplings here are amazing! This soup is packed with flavour 🙂
Anita
Such a delicious chicken dumpling soup. Easy, healthy, and very filling. Perfect option for lunch too.
Irina
I made this chicken and dumpling soup for our lunch today! OMG. The taste was yummy and delicious. I will be making it again, for sure.
Cate
YUM! This looks so comforting and flavorful, definitely saving to try soon!
Priya
Thank you so much for this recipe..my cousin is a fan of dumpling soup..have shared your recipe with her.
Beth Pierce
Thanks so much Priya! So glad that you liked it! Thanks for sharing.
Robin Wheeler
I am making it tonight, it smells wonderful! I will let you know how it came out.
Beth Pierce
Awesome! Thanks Robin! Enjoy!!
Blanche
The soup is awesome. The recipe was easy to follow. My husband loves soup and said it was the best he’s ever tasted. This is definitely a keeper . Thank You for all your amazing recipes I always have great success with all your recipes I try.
Beth Pierce
Thanks so much Blanche! So glad that you and your husband liked it! So glad that you like my recipes. Have a fabulous Sunday!!
Jen
This is a lot like matzoh ball soup, which I learned to make recently! Just the dumplings are a little different! And I add some parsley, sage, rosemary, and thyme, usually fresh from my garden or dried/frozen after summer. I think this is what poultry seasoning consists of. It’s kind of surprising how so many cultures have similar foods!
Beth Pierce
True so many cultures have similar recipes and food. I love fresh herbs too. I can’t wait to plant them in my garden!
Dolores
I will use the poultry seasoning. Thanks so much.
Dolores
In earlier comments Some people were talking about sage in the recipe. I do not see that ingredient in the recipe.
Beth Pierce
I removed it and replaced it with poultry seasoning which I think has a better balance for this soup and does not turn the broth an unattractive color. Feel free to add a little but I would only add maybe 1/8 teaspoon.
Suzy
Really love how this uses simple ingredients but is so tasty! The dumplings are easy to put together too! Perfect!
Paige
This looks absolutely delicious and I am looking forward to making it, looks great