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! 😊
Heard a lot about chicken and dumplings, but why do the dumplings float?? That feels wrong! 🤔
This is the best chicken and dumplings recipe I’ve tried! So comforting! ⭐⭐⭐⭐⭐
Not great, I subbed chicken broth with water by accident. Whoops!
This seems too complicated. I just want a quick meal. Why so many steps?! 1 star.
Dumb question, but do u have to cook the chicken first?? Used raw chicken and it turned out bad. 😭
I love chicken soup but this dumpling thing is weird. Are those supposed to be fluffy? Mine were like rocks.
I don’t like dumplings much, can’t understand the hype. Soup was okay, but dumplings didn’t do it for me. ⭐⭐⭐
The flavors were nice, but it came out a little salty for me. Next time I’ll go lighter on the 1 teaspoon salt and use unsalted broth.
My dumplings kinda fell apart 😭 not sure if I covered too early or if the dough was too dry. Taste was still good, just not pretty.
I made something similar before, and the flavor here looks solid. I’d maybe add a little garlic just because… but overall great base recipe.
Totally agree—this looks like a solid base. Garlic would definitely kick it up a notch! Did you use fresh or garlic powder?
I tried chicken and dumplings once and it came out bland. If you add garlic here it should help, but don’t overdo it or the broth gets too strong. Also, do the dumplings really cook in 15 minutes? Mine took longer 😅
Ok but like… I forgot to cover the pot at first and the dumplings kinda went weird. When I covered it, it turned out way better lol.
Made this last night and it was super comforting. The dumplings turned out fluffy and not too dense. I added a little garlic too—no regrets.
Yesss—garlic makes everything better 😄 I’m glad your dumplings stayed fluffy. I made something similar once and they turned out kind of dense, so I’m pinning this method!
I’m skeptical about using milk in the dumpling dough—feels like it’ll make it too bready. Ended up okay though; I guess I was wrong.
Such a simple recipe! I love how quick it is, great for weeknights.
Delish! Just like the one my mom used to make! I added a pinch of thyme too.
I followed it exactly and it was… okay. Like, not bad, but not “wow.” Maybe it needs herbs? could be missing thyme or something.
I feel you—mine was “fine” the first time too. Adding thyme (or even a little poultry seasoning) really helps. Also try a touch more pepper or salt after the dumplings cook—sometimes the dumplings dull the flavor.
Pretty good overall! I did have to add a splash more milk to get the dumpling dough to come together, but once it did, they cooked up nicely. Will make again.
Made this tonight and it turned out super cozy. The dumplings are light, not gummy, and the veggie base tastes really balanced. I used a little extra pepper—no regrets.
I followed it pretty closely and it tasted nice, but the broth seemed thin. I might reduce the broth a little or add more dumpling dough next round.
I tried this recepie but it turned out really bland. Maybe I need to use more spices?
I think adding garlic or some herbs like thyme could help! I always use a bit more seasoning in my soups.
Honestly, it’s just soup. Can’t expect it to taste like a restaurant dish, right? Just add more salt.
This turned out super comforting—like, real homey vibes. I used a rotisserie chicken to save time and the dumplings were fluffy. Will make again!
Totally agree—homey comfort in a bowl. Using rotisserie chicken is such a good shortcut, and fluffy dumplings are the best part. 😄
Honestly, I’m skeptical about the dumpling step—dropping spoonfuls into soup usually makes me worry they’ll turn gummy. Mine were fine, but I kept simmering gently.
Uh… mine didn’t really “drop spoonfuls” like the recipe says. The dough was too thick and stayed as blobs. Ended up tasting fine, just not pretty. Still ate it though lol.
Pretty good, but my dumplings turned out a little dense. I think I may have overmixed the dough or dropped them too spaced out. Flavor is great though—next time I’ll keep an eye on the simmer and the cooking time.
Ugh, didn’t taste like the kind my grandma made. More spices needed! #Disappointed
This soup is so comforting! Perfect for the chilly evenings. I added some garlic for extra flavor. Yum!
Perfect winter comfort food! Will make again, maybe add some garlic next time!
Not gonna lie, I’m skeptical about how well dumplings work just dropped spoonfuls—usually I mess that up. But this actually cooked through and didn’t turn into paste. Solid recipe.
Dumplings are never as good as store bought. Just saying. Might stick with those instead.
My grandmama would’ve used an egg in the dumpling dough, and I think that’s why mine felt a little flat. Still tasty, just not the same vibe as hers.
1 cup carrots/celery/onion feels like a LOT—like almost veggie stew level. But I didn’t mind, and the texture was really nice.
My dumplings fell apart a little… I think I over-stirred the dough. Still, it tasted like chicken pot pie soup vibes.
Mine fell apart once too. I think you need to use less flour? Or maybe 15 minutes is too long… I always cook mine like 10. Also I accidentally used water instead of milk one time and it was kinda sad lol.
That sounds super close! Dumplings usually get fragile if the dough’s overmixed or if it’s too thick. Next time, mix just until it comes together and drop them in gently—also make sure the soup is at a steady simmer, not a rolling boil.
Was skeptical at first, but wow! The dumplings were fluffy and perfect, will make again!
This soup is a family favorite! So comforting and delicious. My kids loved the dumplings!
I’m glad you and your kids enjoyed it! This recipe is so easy and tasty, I make it at least once a month!
Yum!! I added some thyme and garlic, made it even better. Highly recommend!
I dunno, thyme and garlic seem like too much for chicken soup… maybe I’ll stick to the original.
Sounds delicious! Adding thyme and garlic is a great idea! Can’t wait to try it!
5 stars!!! so good. but i forgot to cover the pot first and it kinda bubbled over lol
Not my favorite. The dumplings turned out too dense. Maybe I messed something up?
This is one of those recipes that looks simple and actually delivers. The chicken flavor comes through, and the veggies are soft without being mushy. I might reduce the salt slightly because my broth was already salty.
Totally agree—this one really does taste like more than “simple.” I also usually go light on the salt since broth can be salty. Soft veggies + tender dumplings is the sweet spot. Thanks for the tip!
Okay so the dumplings… mine came out kind of dense. I think I overmixed the dough (oops). Flavor was still good though, especially with lots of pepper.
Oh no—overmixing will absolutely make them dense. I’ve found you just want the dough barely combined, like “stir until it comes together.” Glad the flavor still came out good though! Pepper lovers unite 🌶️
Dense dumplings usually means too much mixing or maybe not enough baking powder? I always accidentally overdo it too lol. Also 15 min might be a little short depending on how big the spoonfuls are—could try smaller drops and keep covered.
Pretty good base recipe. I wish the dumpling instructions had more detail on consistency—mine was a bit thick so I added extra milk. Still tasty though.
Pretty good, but mine needed a bit more than 15 minutes for the dumplings. Next time I’ll keep an eye on doneness and maybe add a splash more milk to get the dough smoother.
Dumplings were a mess… they sunk to the bottom 😭
The flavor is there, but I found it a little bland even with salt/pepper to taste. I added garlic powder and a pinch of thyme and it went from meh to actually comforting.
Glad you tweaked it and made it comforting! This soup’s definitely “base-y” — I usually add a little garlic and extra herbs too.
Huh, bland with salt/pepper? Maybe your broth was too low sodium or the chicken needed seasoning. I’d try adding a bouillon cube or some stock concentrate.
The instructions are clear, but 15 minutes seems kinda short for dumplings in my experience. Could just depend on how big the spoonfuls are.
I followed it exactly and it tasted bland until I salted at the end. Maybe my broth was less flavorful—either way, still tasty.
I tried this and the dumplings got stuck to the lid… lol. They were tasty, but the texture was more like soggy biscuits than dumplings. I’ll try again using smaller spoonfuls and tighter covering timing.
I love how simple this is—one pot, minimal stress. The veggies stayed nice and soft. Will make again for sure!
I’m skeptical about cooking dumplings just by dropping spoonfuls for 15 minutes. But wow, it actually worked. Good texture!
5 stars. Easy and cheap comfort food.
Idk, might be bland? I’m a salt person. Also my dumplings stuck a bit—next time I’ll use a slightly wetter dough I think.
Made this tonight and it turned out super comforting. The dumplings are fluffy and the soup tastes really clean—like homemade. I added a bit of garlic too, but followed everything else pretty closely. 10/10 for a cold evening.
Love how simple it is. I used rotisserie chicken to save time and it worked great. This is going in my weekly rotation.
Yes! Using rotisserie chicken is such a time saver and I love how this still tastes homemade. Definitely a weekly winner 😋
I tried this but my dumplings kinda went flat? I think I needed more flour or cooked longer. Still tasted good though, just not that fluffy texture.
Not gonna lie, the dumpling dough seemed too wet when I dropped it in. Still worked, but I wish the instructions said what thickness to aim for.
Eh. I don’t think dumplings should be made with milk and butter like that—feels off to me. Also the ingredients list doesn’t mention how thick the soup should be. I added more broth and it got watery.
My wife said it tastes like restaurant soup. I don’t really cook like that, but it was easy. Only thing I forgot was covering the pot—dumplings were still okay though. Will do better next time.
So easy. I can’t believe dumplings are this quick. My kid went back for seconds. 10/10 would cook again.
This is seriously comforting. The dumplings came out fluffy and tender, not gummy. I added a little extra pepper and it made it pop.
Not bad, but I expected more dumpling flavor. Mine were kind of bland until I salted the soup at the end. Also 15 minutes might be short depending on how hot your simmer is—mine needed a couple extra minutes.
I was skeptical about using 2 cups flour with only 1 cup milk, but it worked. My dough was thick, so I added a splash more milk to get spoonable. Still tasted great and the dumplings didn’t fall apart.
I’m not convinced 1 cup milk can handle 2 cups flour 😅 Like maybe if you measure super packed flour? Also baking powder in dough—mine always tastes a bit “bready” unless I cook longer. What kind of flour did you use—AP or self-rising?
That’s awesome! I’ve had similar worries with dumpling dough hydration, so I’m glad yours came out spoonable without falling apart. Thick dough usually means it’ll hold up—nice save with the splash of milk.
I’m skeptical about the dumplings with that ratio of flour to milk, but I followed it and they were okay. Mine came out a bit dense though—next time I’ll make them smaller so they cook through faster.