If you’re after a bowlful of heartwarming comfort, this Chicken and Dumpling Soup is everything you want: savory, creamy, and loaded with tender vegetables and pillowy dumplings that soak up every drop of flavor. Whether it’s a chilly evening or you just need a cozy pick-me-up, this classic recipe delivers that homemade goodness you crave—with a nod to easy weeknight cooking and plenty of opportunities to make it your own.
Ingredients You’ll Need
Simple ingredients are the soul of Chicken and Dumpling Soup, and each one brings something important to the table—whether it’s flavor, heartiness, or color. Don’t be tempted to skip or swap too much; everything listed here plays a special part in making this dish shine.
- Butter: Adds rich, comforting flavor as the base for sautéing vegetables.
- Olive oil: Works with the butter to keep things from burning and adds another layer of depth.
- Onion: Provides subtle sweetness and savory kick to the broth.
- Carrots: Bring color and a gentle, natural sweetness.
- Celery: Gives a fresh, herb-like crunch that is absolutely classic in soups.
- Garlic: Lends a mellow, aromatic background note that ties all the veggies together.
- All-purpose flour: Thickens the soup and helps create that signature creamy texture.
- Chicken broth: The backbone of your soup, rich with flavor—use good quality for the best results!
- Shredded cooked chicken: Makes the soup satisfying and brings classic chicken flavor.
- Dried thyme: Offers woodsy notes that lift up the savory chicken and veggies.
- Dried parsley: Brightens everything up with its gentle herbal flavor.
- Salt: Essential for bringing all the other tastes into balance.
- Black pepper: Adds a little background warmth to the whole bowl.
- Frozen peas: Tossed in at the end for a pop of color and sweetness.
- For the Dumplings:
- All-purpose flour: Forms the base for those irresistibly soft dumplings.
- Baking powder: Makes your dumplings light and airy, just the way they should be.
- Salt: Seasoning for the dough, so each bite is flavorful.
- Milk: Brings the dough together—whole milk or 2% both work well.
- Melted butter: Enriches the dumplings so they’re tender and delicious.
How to Make Chicken and Dumpling Soup
Step 1: Sauté the Vegetables
Begin by heating a generous knob of butter with a splash of olive oil in your favorite big soup pot. When it’s shimmering and full of promise, toss in your diced onion, sliced carrots, and celery. Sauté for five or six minutes—just until the veggies begin to soften and their fragrances bloom. This step is all about building savory layers right from the start, and you’ll notice your kitchen instantly smells like home.
Step 2: Build the Base
Stir in the minced garlic and let it cook for just about a minute—enough to mellow its raw edge and blend its aroma with the vegetables. Next, sprinkle the flour over everything and stir thoroughly. The flour coats the veggies and will be the magic behind your creamy Chicken and Dumpling Soup, thickening the broth to luscious perfection.
Step 3: Add Broth and Simmer
Now, slowly whisk in the chicken broth. Go gradually to keep things smooth, then pile in your cooked, shredded chicken, dried thyme, parsley, salt, and a hint of black pepper. Stir to combine and bring your soup just to a gentle boil, then drop the heat to a simmer. Let it cook for about ten minutes so the flavors marry and the texture begins to thicken—this is comfort food in the making!
Step 4: Prepare the Dumplings
While the soup simmers, shift your attention to the dumplings. In a bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until you have a dough that’s just combined—don’t overmix, or your dumplings could turn out tough! It should look a bit shaggy and soft, ready to scoop.
Step 5: Drop and Steam the Dumplings
Using a spoon, gently drop dollops of dumpling dough onto the surface of the simmering soup. Space them out (they’ll expand), then cover the pot and let everything cook together for fifteen minutes, undisturbed. This is the secret to fluffy, tender dumplings—the steam will do the work, so resist the urge to peek!
Step 6: Add Peas and Finish
When your dumplings are puffed and cooked through, remove the lid and scatter in the frozen peas. Let them warm through for two or three minutes—just enough to bring a pop of green and fresh taste to your Chicken and Dumpling Soup. Give everything a gentle stir and serve the soup piping hot, with plenty of love.
How to Serve Chicken and Dumpling Soup
Garnishes
A sprinkle of fresh parsley or a twist of cracked black pepper is all this soup truly needs—sometimes, just a few extra herbs give your Chicken and Dumpling Soup that eye-catching, fragrant finish. If you’re feeling decadent, a drizzle of heavy cream swirled into the bowl just before serving turns every spoonful into pure velvet.
Side Dishes
This soup stands tall on its own, but serving it with warm, crusty bread or flaky buttermilk biscuits takes things to new heights. Got a hungry crowd? Pair your Chicken and Dumpling Soup with a crisp green salad to add balance and a little freshness to the meal.
Creative Ways to Present
For a memorable touch, serve your soup in wide, shallow soup plates so everyone can admire those golden dumplings. Or ladle it piping hot into mugs as a cozy hand-warmer for winter gatherings. You can even top each bowl with a few fried shallots or a sprinkle of Parmesan for a delightful twist on the classic presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Dumpling Soup keeps beautifully in the fridge for up to three days. The flavors deepen overnight, making each bowl somehow even more satisfying. Store it in an airtight container, and don’t worry if the dumplings soak up a bit of broth—the texture remains lovely.
Freezing
This soup can be frozen, though for the very best texture, consider freezing the soup without the dumplings and making a fresh batch when you reheat. Simply transfer the cooled soup to a freezer-safe bag or container, label it, and freeze for up to three months. If you do freeze with dumplings, they’ll become softer but still taste delicious.
Reheating
Warm your Chicken and Dumpling Soup gently over low heat on the stovetop, adding a splash of chicken broth if it needs thinning. Microwave reheating also works—just use a lower setting and stir often. Either way, reheat just until steaming so the chicken doesn’t dry out and the dumplings stay pillowy.
FAQs
Can I make Chicken and Dumpling Soup with leftover rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds flavor and saves time. Just shred it up and mix it in as directed—you’ll have rich, developed flavor with almost no fuss.
How do I know when the dumplings are cooked through?
Your dumplings are finished when they’re puffed and no longer doughy in the middle. To check, gently break one in half—it should look like a moist biscuit on the inside, not wet or gooey.
Can I make the soup creamier?
Yes! For a creamy version, stir in a splash of heavy cream—about 1/4 cup—right before serving. This transforms your Chicken and Dumpling Soup into an even more luscious treat.
What can I use instead of peas?
If peas aren’t your thing, feel free to swap in chopped green beans, diced zucchini, or even corn. The goal is to add a bit of color and subtle sweetness; use what you enjoy or have handy.
Will the dumplings stay fluffy if the soup is reheated?
Dumplings tend to soak up some broth as they sit, so they may become softer but still taste delicious. Adding a small splash of chicken broth when reheating can help refresh their texture, keeping your Chicken and Dumpling Soup tasting just-cooked every time.
Final Thoughts
There’s nothing quite like sharing a steaming bowl of Chicken and Dumpling Soup with the people you love. It’s a recipe that delivers comfort in every bite and repeats by special request in so many homes. Dive in, get creative, and let this classic become your new favorite weeknight tradition!
Print
Chicken and Dumpling Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with this comforting Chicken and Dumpling Soup recipe, a hearty and satisfying dish perfect for chilly days. Tender shredded chicken, flavorful vegetables, and fluffy dumplings in a savory broth make this soup a family favorite.
Ingredients
Main Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
Instructions
- Main Soup: In a large pot, heat butter and olive oil. Sauté onion, carrots, and celery. Add garlic, sprinkle flour, whisk in chicken broth, add chicken, thyme, parsley, salt, and pepper. Simmer.
- For the Dumplings: Mix flour, baking powder, salt. Stir in milk and melted butter. Drop spoonfuls onto soup, cover, and cook.
- Stir in peas and serve hot.
Notes
- You can use rotisserie chicken for convenience.
- To make it creamier, add 1/4 cup of heavy cream just before serving.
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