Chicken and Dumplings Soup is the kind of meal that instantly brings comfort. Itās warm, filling, and rich with nostalgia, a dish many people associate with cozy family dinners or snowy nights spent at home. Thereās something deeply satisfying about the way tender chicken, hearty vegetables, and soft dumplings come together in one bowl.
This soup is all about balance. The broth is usually thick and flavorful, made by simmering chicken with aromatics like onions, garlic, and herbs. It creates a savory base that wraps around every bite like a warm blanket. The chicken, often shredded or cut into bite-sized pieces, adds protein and heartiness without overpowering the other flavors.
But the real star is the dumpling. Whether theyāre biscuit-style, dropped straight into the pot, or rolled and cut into strips, dumplings bring a soft, doughy contrast to the soupās chunky texture. As they cook, they absorb some of the brothās flavor, becoming pillowy pockets of comfort. Each bite is just the right mix of tender and chewy, savory and satisfying.
One of the best things about Chicken and Dumplings Soup is how it adapts to what you have on hand. Add in peas, carrots, or celery for extra texture and color. Use leftover chicken or a rotisserie bird if youāre short on time. Even the dumplings are forgiving, homemade or store-bought, simple or seasoned, they all bring something special to the table.
This dish also stores and reheats beautifully, making it ideal for meal prep or leftovers. The flavors deepen overnight, and the dumplings stay soft without falling apart.
Chicken and Dumplings Soup isnāt just another recipe. Itās a reminder of slower days, hearty meals, and the joy of eating something that feels both nourishing and familiar. Whether you’re making it for a family gathering or just yourself, itās the kind of dish that makes you pause, breathe, and feel at home, even if only for a moment.
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 cups chicken broth low sodium
- 1 cup all-purpose flour for dumplings
- 1 tablespoon baking powder for dumplings
- 1 teaspoon salt divided
- 1/2 cup milk for dumplings
- 1/4 cup butter melted, for dumplings
- 1 cup carrots sliced
- 1 cup peas frozen
- 1 cup celery chopped
Instructions
- In a large pot, heat chicken broth and add the chicken pieces. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20 minutes.
- In a bowl, combine flour, baking powder, and a pinch of salt. Stir in milk and melted butter to form a dough.
- Drop spoonfuls of dough into the simmering soup to form dumplings. Cover and cook for 10-15 minutes until dumplings are cooked through.
- Stir in carrots, peas, and celery. Simmer until vegetables are tender, about 10 minutes. Season with salt to taste.
Nutrition
Wasn’t sure about the milk in the dumplings. Seems kinda strange! They turned out okay, but still…
This soup was soooo good! The dumplings were fluffy and delicious. Will make again!
Soup is good, but I’ve had better dumplings. They were kinda dense. Idk if I did somethin wrong?
Too much salt. I think I measured wrong. Next time I’ll cut back on it.
YUM! Finally a dumpling recipe that doesn’t taste like cardboard! Five stars for sure.
Love how easy this is! I added some garlic and it really kicked up the flavor. Thanks!
This turned out super comfortingāsoft dumplings and a nice savory broth. I added a little black pepper at the end and it tasted like something my grandma would make.
This soup is so good! The dumplings are fluffy and delicious. My kids loved it!
I’ve been looking for a good dumpling recipe! Can’t wait to try this one. Glad your kids loved it!
The soup sounds nice, but I don’t trust recipes that don’t say how long to cook the chicken! Is it really that easy?
Followed it pretty much exactly. Dumplings were a bit dense for me, but still good. Next time Iāll drop smaller spoonfuls so they cook through faster.
Great basic recipe! Added some garlic and thyme for flavor. Will make again!
Wow. Super easy and quick! Took me less than an hour. Thanks for sharing!
I didnāt have peas so I used corn. Also my dough was kinda thickāmore like pasteāso I added a splash more milk. Came out good anyway. 10/10 would improvise again.
This soup is simply amazing!! The dumplings turned out so fluffy. Thanks for sharing!
So glad you liked it! The fluffiness of the dumplings really makes the soup special! š
I dunno… mine didn’t turn out fluffy at all. Maybe I did something wrong? š
Not sure what I did wrong, my dumplings kinda sank and got mushy. Could be my dough was too wet? Still tasty though, just not pretty.
Yummy! I made this for my dinner guests, and they were begging for the recipe!
My friend said to add chicken skin for flavor, should I try that next time?
What is chicken breasts? I just used whatever chicken I had. Still tasted awesome!
Yummm! My kids loved it, they even asked for seconds.
Hmm, soup with chicken? Never thought of that. Seems odd, idk if I wanna try.
I thought the same at first, but it’s actually really good! The chicken makes it hearty. You should give it a chance!
Too many peas!! I’d skip them next time.
I don’t know if I did something wrong, but my dumplings were like bricks. How do they get fluffy?
Idk if I would call it āsoup with dumplingsā thoā¦ more like dumplings cooked *in* soup lol. Still, whole family liked it. Quick weeknight win.
I was skeptical about the cooking time, but it was perfect! Quick and easy.
I don’t know, the dumplings came out kinda hard for me. Maybe I didn’t drop them right?
It happens! Sometimes the dough needs a little more moisture. Try adding a bit more milk next time. It’ll make a difference!
This was too salty for my taste. Maybe I added too much salt? Gonna try again tho!
Not sure dumplings belong in soup…Don’t you just have noodles?
Ok but 20 minutes to cook the chicken and then another 10-15āseemed long. Mine got a little chewy, not terrible though. Flavor is still solid.
I was skeptical about flour + baking powder + milk, but wowāthe dumplings actually worked. Great weeknight soup.
Honestly sameāI thought flour + baking powder + milk would be weird. But soup dumplings are magic sometimes. Good call!
Iām skeptical about using flour + baking powder like that, but okay wow. The texture was nice. Next time Iāll slice the carrots thinner so they soften faster.
This tastes like chicken noodle soupās friend who shows up with dumplings. Simple and hearty. My kid actually ate the peas (miracle).
Looks easy. Iām gonna try it tomorrow. Dumplings are my weakness š
Yesss dumplings! š Theyāre surprisingly easy hereāhope yours come out fluffy!
Made this last night and it was super comforting. Dumplings turned out light, not gummy at all. I added a little extra pepper and it really perked it up.
Pretty good, but I had to cook the dumplings a bit longer than the time listed. Also I used broth I had on hand and it ended up saltierāwatch that salt.
Not sure I get itādump spoonfuls into the broth?? Mine kinda floated and broke apart. Might be user error, but it wasnāt the fluffy dumpling texture I hoped for.
The ingredient list says 1 tsp salt divided, but then later it just says season to taste. I did both and it was slightly salty. Still delicious!