Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.
This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
- This homemade recipe is a cozy soup with drop dumplings.
- It’s easy to make and tastes like it’s been simmering for hours.
- Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.
- Comforting soups and stews like chicken dumpling soup are a budget-friendly way to feed a crowd.
What You’ll Need For Chicken Dumpling Soup
Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.
Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.
Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.
Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.
Variations
- Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
- A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
- Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
- Brown the chicken according to the recipe below.
- Soften the onion, add the remaining ingredients, and simmer.
- Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
- Stir in peas, and enjoy!
Holly’s Tips
- For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
- To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
- Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
- Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews
Did you make this Chicken Dumpling Soup Recipe? Leave a comment and a rating below.
Chicken Dumpling Soup
Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.
For the Soup
For the Dumplings
In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.
Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.
Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.
Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
Garnish with parsley if desired.
To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.
Calories: 357 | Carbohydrates: 22g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 1081mg | Potassium: 628mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3997IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
