This classic Chicken And Dumpling Soup recipe is made with creamy broth, succulent chicken, sweet carrots, and light fluffy dumplings. It will satisfy your longing for a good home-cooked meal.

Growing up, every chicken and dumpling recipe I ever ate had dumplings that were dropped from a spoon. Dumplings were dumped, not cut into noodles.

So whether you prefer the dropped dumplings or noodle dumplings, one thing is for certain: A good chicken and dumpling recipe equals a hefty serving of nostalgia and a whole lot of love. Now let’s get cooking!

TO MAKE CHICKEN AND DUMPLING SOUP, YOU WILL NEED

The soup:

2 tbsp butter
½ large onion chopped
3 stalks celery chopped
2 large carrots sliced in ¼ inch rounds
2 cloves garlic finely minced
½ tbsp dried parsley
½ tsp poultry seasoning
1 ½ tbsp flour
6 cups chicken broth or stock
1 bay leaf
Salt and pepper to taste
2 cups cooked chicken, shredded
1 cup frozen peas

The dumplings:

1 cup flour
2 tsp baking powder
1 tsp sugar
½ tsp salt
2 tbsp unsalted butter
½ cup milk (2% or whole)

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE CHICKEN AND DUMPLING SOUP?

Step 1: Melt butter over medium heat in a Dutch oven or stockpot. Add onion, celery, and carrots and cook until fragrant, approximately 4-5 minutes. Reduce heat to low.

Step 2: Add garlic, parsley, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 1 ½ tablespoon flour; cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.

Step 3: Remove the bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.

Step 4: In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter.

Step 5: When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup.

Step 6: Cover and cook for 15 minutes without removing the lid.

Step 7: Top with chopped parsley, serve, and enjoy your freshly made Chicken And Dumpling Soup!

RECIPE NOTES AND HELPFUL TIPS:

Use a Dutch oven or heavy stockpot with a tight-fitting or heavy lid.

The bay leaf should be removed from the soup prior to eating as they have sharp edges and could pose a choking hazard. I find it easier to remove it before making the dumplings.

As tempting as it may be, do not lift the lid while the dumplings are cooking, as the air in the pot must remain hot and steamy to cook the dumplings properly.

If you’re looking for an easy way to add chicken to this recipe, using shredded rotisserie chicken can be a great option.

Ready-cooked rotisserie chickens are available in almost every local grocery store, warehouse store, and even Walmart and Target.

While cooking the dumplings, keep the heat down to a low simmer so as not to scorch the soup.

If the dumplings do not puff up quite enough, quickly cover the pot and cook for an additional 1-2 minutes.

NUTRITIONAL INFORMATION:

Yield: 6 | Estimate the nutritional information for each serving:

FREQUENTLY ASKED QUESTIONS (FAQs):

1. Can I use pre-made dumplings?

Yes, you can use store-bought dumplings to save time. Follow the package instructions for cooking.

2. Can I make the soup ahead of time?

While the soup can be made in advance, it’s recommended to cook the dumplings just before serving to maintain their texture.

3. What’s the best way to store leftovers?

Store the soup and dumplings separately. Dumplings can absorb liquid and become mushy if stored in the soup. Reheat gently on the stove.

4. Can I freeze Chicken And Dumpling Soup?

The soup can be frozen, but it’s best to leave out the dumplings. Cook fresh dumplings when you reheat the soup.

5. How do I prevent dumplings from becoming doughy?

Drop the dumpling dough onto the simmering soup in small portions. Cover with a lid and avoid stirring for the first few minutes to allow the dumplings to set.

6. What’s the best consistency for dumpling dough?

The dumpling dough should be soft and slightly sticky. Use a spoon or scoop to drop portions into the simmering soup.

7. Can I use other meats in Chicken And Dumpling Soup?

Traditionally, chicken is used, but you can experiment with turkey or even add cooked sausage for additional flavor.

8. How can I add more flavor to the broth?

Enhance the broth by using homemade chicken stock or adding herbs like thyme, rosemary, and a bay leaf. Season with salt and pepper to taste.

9. How thick should the soup be?

The soup should have a creamy consistency. If it’s too thick, you can thin it with additional chicken broth.

10. Can I add vegetables to Chicken And Dumpling Soup?

Absolutely! Carrots, celery, and peas are classic choices. Add them to the soup during the last 15-20 minutes of cooking.

Let’s Make This Cozy Chicken And Dumpling Soup!

And there you have it – this easy, cozy Chicken And Dumpling Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Cozy Chicken And Dumpling Soup

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Serves: 6 Prep Time: 20 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

>>>The soup:
2 tbsp butter
½ large onion chopped
3 stalks celery chopped
2 large carrots sliced in ¼ inch rounds
2 cloves garlic finely minced
½ tbsp dried parsley
½ tsp poultry seasoning
1 ½ tbsp flour
6 cups chicken broth or stock
1 bay leaf
Salt and pepper to taste
2 cups cooked chicken, shredded
1 cup frozen peas
>>>The dumplings:
1 cup flour
2 tsp baking powder
1 tsp sugar
½ tsp salt
2 tbsp unsalted butter
½ cup milk (2% or whole)

Instructions