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There are days when only a big bowl of something warm and soothing will do. Chicken and dumplings soup is that kind of meal—simple, nostalgic, and surprisingly easy to make at home. It’s a one-pot wonder with tender chicken, soft vegetables, and fluffy dumplings that soak up all the flavor.
This version keeps things classic but unfussy, with straightforward steps and ingredients you can find anywhere. If you’ve never made dumplings before, don’t worry—you’ve got this.
What Makes This Special
This soup balances comfort with a clean, fresh flavor. The broth is rich without being heavy, thanks to a few smart techniques.
The dumplings are soft and pillowy, not dense or gummy. Plus, the recipe is flexible—use rotisserie chicken if you want to save time, or simmer your own for deeper flavor.
- Pillowy dumplings, not dense: A light hand and a quick simmer keep them tender.
- Easy one-pot approach: Less mess, more flavor as everything cooks together.
- Everyday ingredients: No specialty items needed.
- Make-ahead friendly: The base soup holds well; dumplings can be added fresh.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken thighs or breasts (or a rotisserie chicken, shredded)
- Butter: 3 tablespoons
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, diced
- Carrots: 2–3 medium, sliced
- Celery: 2–3 stalks, sliced
- Garlic: 3 cloves, minced
- All-purpose flour: 1/3 cup for the soup, plus more for dumplings
- Chicken broth: 6 cups (low-sodium preferred)
- Bay leaf: 1
- Fresh or dried thyme: 1 teaspoon dried or 2 teaspoons fresh
- Fresh parsley: 2–3 tablespoons, chopped
- Frozen peas: 1 cup
- Heavy cream or whole milk: 1/2 cup (optional for creamier soup)
- Salt and black pepper: to taste
For the Dumplings:
- All-purpose flour: 1.5 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Fresh herbs: 1 tablespoon chopped parsley or chives (optional)
- Butter: 3 tablespoons, melted (or 3 tablespoons cold butter, grated)
- Milk: 3/4 cup, plus 1–2 tablespoons if needed
Instructions
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large pot over medium-high. Season chicken with salt and pepper.Sear 3–4 minutes per side until lightly browned. Transfer to a plate. (If using rotisserie chicken, skip this step.)
- Sauté the aromatics: Reduce heat to medium. Add remaining butter, onion, carrots, and celery.Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Build the base: Sprinkle 1/3 cup flour over the vegetables. Stir for 1 minute.Slowly pour in chicken broth while stirring to avoid lumps. Add bay leaf and thyme. Return chicken and any juices to the pot.
- Simmer: Bring to a gentle boil, then lower to a simmer.Cover and cook 15–20 minutes, until chicken is cooked through and vegetables are tender.
- Shred the chicken: Remove chicken to a plate. Shred with two forks. Return to the pot.Taste and adjust seasoning with salt and pepper.
- Make the dumpling dough: In a bowl, whisk flour, baking powder, salt, and pepper. Stir in herbs if using. Add melted butter and milk.Mix just until a soft, sticky dough forms. Do not overmix.
- Add cream and peas: Stir peas and cream (if using) into the soup. Bring to a steady simmer—not a rolling boil.
- Drop the dumplings: Using a tablespoon or small scoop, drop spoonfuls of dough onto the surface of the simmering soup, spacing slightly. They will puff up. Don’t submerge them; they’ll steam on top.
- Cover and cook: Cover the pot tightly and simmer on low for 12–15 minutes.Resist the urge to lift the lid; the steam cooks the dumplings. They’re done when puffed and set in the center.
- Finish and serve: Gently stir to let a little broth wash over the dumplings. Sprinkle with parsley.Taste the broth one last time and adjust seasoning. Serve hot.
How to Store
- Refrigerate: Cool completely. Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove over low heat.Add a splash of broth or water if it thickens too much.
- Freeze: The soup base freezes well for up to 3 months. Freeze without dumplings for best texture. Add fresh dumplings when reheating.
- Make-ahead tip: Keep the dumpling dough mixed but un-dropped in the fridge for up to 4 hours. Drop into hot soup when ready to serve.
Why This is Good for You
- Protein-rich chicken helps keep you full and supports muscle repair.
- Vegetable variety adds fiber, vitamins A and C, and antioxidants.
- Balanced comfort: Dumplings provide satisfying carbs, while the soup’s broth-based base keeps it lighter than creamy casseroles.
- Customizable: You control the sodium and can add extra veggies like mushrooms, spinach, or peas.
Common Mistakes to Avoid
- Overmixing dumpling dough: This makes dumplings tough.Mix until just combined.
- Boiling too hard: A gentle simmer keeps dumplings tender and prevents them from breaking apart.
- Lifting the lid: Steam is essential. Keep the lid closed while dumplings cook.
- Underseasoning: Taste the broth before adding dumplings and again before serving. Adjust salt and pepper as needed.
- Adding cream too early: Add near the end to prevent curdling and to keep flavors bright.
Alternatives
- Rotisserie shortcut: Use shredded rotisserie chicken.Start at the sauté step and add chicken after the broth simmers.
- Herbed dumplings: Add dill, parsley, or chives for a fresh twist.
- Dairy-free: Skip cream and use olive oil instead of butter. The soup will still be rich.
- Gluten-free: Use a 1:1 gluten-free flour blend for both the soup and dumplings. Add an extra tablespoon of milk if the dough seems dry.
- Vegetable add-ins: Mushrooms, parsnips, or frozen corn work well.Stir leafy greens in during the last 5 minutes.
- Lemon-thyme finish: Add 1–2 teaspoons lemon juice and extra thyme at the end for brightness.
FAQ
Can I make the dumplings ahead of time?
It’s best to mix the dough just before cooking so the baking powder stays active. You can prep the dry ingredients ahead, then add milk and butter right before dropping them in the soup.
Why did my dumplings turn out dense?
Overmixing is the most common reason. Also check your baking powder’s freshness.
Keep the simmer gentle and the lid closed so they steam properly.
Can I use biscuits from a can?
Yes. Cut canned biscuit dough into small pieces and drop into the simmering soup. They’ll be a bit chewier than homemade dumplings but still tasty.
How do I thicken the soup without cream?
Use a touch more flour in the base or let the soup simmer uncovered for a few minutes before adding the dumplings.
You can also mash a few cooked potatoes into the broth.
What’s the best chicken to use?
Thighs stay juicy and flavorful, but breasts work if you prefer leaner meat. Shredded rotisserie chicken is a great shortcut and adds depth from the roasting.
Do the dumplings reheat well?
They’re best fresh. Dumplings can absorb liquid as they sit and become softer.
If you plan for leftovers, cook fewer dumplings and make a fresh batch when reheating.
Can I make this in a slow cooker?
Yes. Add all soup ingredients (except peas and cream) and cook on low 6–7 hours or high 3–4 hours. Stir in peas and cream, then drop dumplings on top and cook covered on high for 45–60 minutes.
Is there a way to add more flavor without extra salt?
Use fresh herbs, a splash of lemon juice, a pinch of paprika, or a dash of white pepper.
A small amount of parmesan rind simmered in the broth adds umami, too.
Wrapping Up
Chicken and dumplings soup is simple, satisfying, and endlessly adaptable. With a tender broth, hearty chicken, and fluffy dumplings, it’s the kind of meal that feels like home. Keep these tips in mind, make it your own, and enjoy a warm bowl any night of the week.
Chicken and Dumplings Soup - Cozy, Hearty, and Comforting
Ingredients
- Chicken: 1.5–2 pounds boneless, skinless chicken thighs or breasts (or a rotisserie chicken, shredded)
- Butter: 3 tablespoons
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, diced
- Carrots: 2–3 medium, sliced
- Celery: 2–3 stalks, sliced
- Garlic: 3 cloves, minced
- All-purpose flour: 1/3 cup for the soup, plus more for dumplings
- Chicken broth: 6 cups (low-sodium preferred)
- Bay leaf: 1
- Fresh or dried thyme: 1 teaspoon dried or 2 teaspoons fresh
- Fresh parsley: 2–3 tablespoons, chopped
- Frozen peas: 1 cup
- Heavy cream or whole milk: 1/2 cup (optional for creamier soup)
- Salt and black pepper: to taste
- All-purpose flour: 1.5 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Fresh herbs: 1 tablespoon chopped parsley or chives (optional)
- Butter: 3 tablespoons, melted (or 3 tablespoons cold butter, grated)
- Milk: 3/4 cup, plus 1–2 tablespoons if needed
Instructions
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large pot over medium-high. Season chicken with salt and pepper. Sear 3–4 minutes per side until lightly browned. Transfer to a plate. (If using rotisserie chicken, skip this step.)
- Sauté the aromatics: Reduce heat to medium. Add remaining butter, onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Build the base: Sprinkle 1/3 cup flour over the vegetables. Stir for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Add bay leaf and thyme. Return chicken and any juices to the pot.
- Simmer: Bring to a gentle boil, then lower to a simmer. Cover and cook 15–20 minutes, until chicken is cooked through and vegetables are tender.
- Shred the chicken: Remove chicken to a plate. Shred with two forks. Return to the pot. Taste and adjust seasoning with salt and pepper.
- Make the dumpling dough: In a bowl, whisk flour, baking powder, salt, and pepper. Stir in herbs if using. Add melted butter and milk. Mix just until a soft, sticky dough forms. Do not overmix.
- Add cream and peas: Stir peas and cream (if using) into the soup. Bring to a steady simmer—not a rolling boil.
- Drop the dumplings: Using a tablespoon or small scoop, drop spoonfuls of dough onto the surface of the simmering soup, spacing slightly. They will puff up. Don’t submerge them; they’ll steam on top.
- Cover and cook: Cover the pot tightly and simmer on low for 12–15 minutes. Resist the urge to lift the lid; the steam cooks the dumplings. They’re done when puffed and set in the center.
- Finish and serve: Gently stir to let a little broth wash over the dumplings. Sprinkle with parsley. Taste the broth one last time and adjust seasoning. Serve hot.
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