Chicken and dumplings soup is the ultimate comfort food, especially on a chilly day. This hearty dish combines tender chicken, savory vegetables, and soft, pillowy dumplings in a rich, flavorful broth. It’s the perfect meal to warm you up, soothe your soul, and fill your stomach, all while being relatively easy to prepare. Whether you’re making it for a family dinner or meal prepping for the week, chicken and dumplings soup is a dish that never fails to satisfy.
The soup begins with a base of chicken, vegetables like carrots, celery, and onions, and a fragrant broth. Chicken breast or thighs are typically used, simmered to create a rich, flavorful broth that serves as the foundation of the dish. You can also add herbs like thyme, rosemary, and bay leaves to deepen the flavor. Once the chicken is cooked, it’s shredded and added back into the pot, making it tender and flavorful throughout the soup.
The real magic of chicken and dumplings lies in the dumplings. Made from simple ingredients like flour, baking powder, butter, and milk, the dumplings are dropped into the simmering soup and cook to fluffy perfection. They absorb the savory flavors of the broth while staying soft and tender. Some recipes add a touch of parsley, chives, or garlic powder to the dumpling dough to enhance the flavor, but they remain light and comforting.
This soup is highly customizable to suit your tastes. If you prefer a thicker broth, you can use heavy cream or a bit of flour to create a creamy consistency. For a lighter version, you can skip the cream and keep the broth clear. You can also adjust the vegetables or add others like peas, corn, or potatoes for more texture and flavor.
Once everything is combined, let the soup simmer until the dumplings are cooked through. The result is a rich, hearty soup filled with tender chicken, flavorful vegetables, and soft, comforting dumplings. Serve with a side of crusty bread for dipping, and you’ve got yourself the perfect meal for a cozy night in.
Ingredients
- 2 cups chicken breast cooked and shredded
- 1 tablespoon olive oil for sautéing
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup onion diced
- 4 cups chicken broth low sodium
- 1 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
- 2 cups flour for dumplings
- 1 tablespoon baking powder for dumplings
- 1/2 teaspoon salt for dumplings
- 1 cup milk for dumplings
- 2 tablespoons butter melted, for dumplings
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until tender.
- Add chicken broth, cooked chicken, salt, and pepper to the pot. Bring to a simmer.
- In a separate bowl, combine flour, baking powder, salt, milk, and melted butter to form the dumpling dough.
- Drop spoonfuls of dumpling dough into the simmering soup. Cover and cook for 15 minutes, or until dumplings are cooked through.
- Serve hot and enjoy your comforting chicken and dumplings soup!
Big fan of comfort foods, but this one just didn’t hit right for me. Maybe I did something wrong? ⭐⭐
Great recipe! Simple ingredients and easy to follow. Will definitely make this again! Thank you!
Can I use beef instead of chicken? 🤔
I think beef would change the flavor a lot, but it could still taste good! Just a bit different, ya know?
Okay recipe, but not my favorite. Could use more seasoning. 🤷♂️
Love it. 😋
Pretty good overall, but mine took closer to 20 minutes to cook the dumplings all the way. Next time I’ll make them a bit smaller so they cook faster.
5 stars because my kids love it! And it’s easy to make, although I added some garlic for extra flavor! 🌟🌟🌟🌟🌟
This soup is magic! So warm and filling, I could eat it every day! ⭐⭐⭐⭐⭐
I totally agree! This soup is the best on a cold day! Can’t get enough of those dumplings. 🥰
Not sure about the ratio of dumplings dough to broth. Mine usually turns out too soft—still tasty though. How thick should it get?
Usually you want the soup pretty lightly simmering—not boiling—when you drop the dumplings. The thickness mostly comes from the flour in the dumplings soaking up broth as they steam. Mine ends up like a thin gravy after 15 minutes (enough to coat a spoon). If yours is too soft, try using less milk in the dumpling mix or cook with the lid on and don’t stir once the dumplings hit the pot.
I think your broth/dumpling ratio is a little off, but also… 15 min can make them mushy if the soup is too watery. I’d simmer it longer with the lid on once the dumplings go in, like 18-20, and keep the heat at a low gentle simmer. Also, make sure the dough is thick enough to drop (like thick biscuit dough), not poury. Mine gets thicker after it sits 5 min too.
My mom used to make this when I was little, made me nostalgic. Yum! 😊