Chicken and Dumplings Soup

This Chicken and Dumplings Soup is warm and comforting with every bite. It’s the easiest soup recipe that’s ready in an hour and the whole family will love. If you want to cut down on time, rotisserie chicken is a great shortcut we use too.

We love Chicken and Dumplings in our house, it’s a Southern staple that’s been passed down in my family for generations. This Chicken and Dumplings Soup is a twist on the recipe and is an extra brothy version perfect for those colder months.

In my version, I use a drop dumpling for ease that even the kids can easily help out with! Plus I always customize the vegetables with anything I already have at home. If you love a quick and comforting Southern meal, my Beef and Dumplings and Stampede Soup are two others to try.

why you’ll love this recipe

• A comforting soup ready in an hour. It’s that simple and taste like it’s simmered all day.
• Big hit with picky eaters. My kids have always been big fans of this soup since from the time they were young.
• Perfect for any leftover chicken too. Whether it’s fresh chicken, rotisserie, or leftover shredded chicken, it all works well in this recipe.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Soup:

• Boneless skinless chicken thighs or breasts: The protein base of the soup, use breasts, thighs, or a mixture of both depending on preference.
• Olive oil: The cooking fat for the soup.
• Salted butter: The base to the soup recipe to add richness for cooking the vegetables.
• Diced yellow onion: Adds aromatic flavor to the base.
• Diced carrots: Gives a little bit of veggie sweetness.
• Diced celery: Adds more vegetable flavor.
• Minced garlic cloves: Gives a hint of garlicky goodness we all love.
• All-purpose flour: Thickens the soup perfectly.
• Poultry seasoning: Adds nice seasoning with every bite.
• Low-sodium chicken broth: Buy a high quality broth to make the best flavor.
• Water: Thins the soup to the correct consistency. You can also use additional chicken broth instead.
• Heavy cream: Adds a bit of creaminess to every bite.

Dumplings:

• All-purpose flour: Base to the dumpling dough.
• Baking powder: Helps the dumplings to poof and rise.
• Salt: Seasons the dough perfectly.
• Garlic powder: Gives a little bit of garlic flavor.
• Milk: Adds richness and binds the dough together.
• Salted butter: Another ingredient to add richness.

Tools You’ll Need

• Dutch Oven with Lid
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cookie Scoop
• Mixing Bowls
• Rubber Spatula

how to make chicken and dumplings soup

1. Season the chicken all over with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. Transfer to a plate and set aside.

2. Reduce the heat to medium. Add the butter to the same pot. Once melted, add the onion, carrots, and celery and cook, stirring occasionally, for 4 to 5 minutes until softened.

3. Add the garlic and cook, stirring constantly, for 1 minute more until fragrant.
4. Sprinkle the flour and poultry seasoning over the vegetables and stir to coat. Cook for 1 to 2 minutes, stirring constantly, until lightly golden.

5. Slowly pour in the chicken broth and water (or more broth), stirring as you go to prevent lumps.
6. Nestle the seared chicken back into the pot. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 20 to 25 minutes until the chicken is cooked through and very tender.
7. Transfer the chicken to a cutting board and shred into bite-sized pieces using tongs or two forks. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with salt and pepper as needed. Keep the soup at a gentle simmer over medium-low heat.
8. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the melted butter and milk and stir until just combined. Do not overmix. The dough will be thick and slightly sticky.

9. Using a tablespoon cookie scoop or two spoons, drop the dumpling dough directly into the gently simmering soup, spacing them slightly apart. Cover the pot with a lid and cook for 15 to 18 minutes without lifting the lid, until the dumplings are fluffy and cooked through. To test, insert a toothpick into the center of a dumpling. It should come out clean.

10. Pour in the amount of heavy cream to reach your desired thickness and simmer 1 minute. Taste and adjust seasonings as needed.

11. Ladle into bowls and garnish with a sprinkle of fresh parsley or chives if desired. Serve immediately.

expert tips

• Don’t over-mix the dumpling dough. Mix gently until just combined so they aren’t tough after cooking.
• Always sear the chicken. It adds so much flavor to the meat as well as the base of the soup, thanks to the browned bits.
• Boil the dumplings the right amount of time. It’s best to not under or over-cook them or they could be chewy or mushy in texture. They should puff, float to the surface, and be fully cooked through.
• Use rotisserie chicken for ease. Shred the chicken and stir it in to cut down on a lot of the cooking time for an even faster 30 minute meal.
• Have fun with any other veggies you have on hand. Clean out the fridge and freezer! We love adding peas, carrots, broccoli, mushrooms, corn, and even greens like spinach.

storage

Store any leftover chicken and dumpling soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

When it comes to freezing, it’s best to freeze the soup without any dumplings in it. Then remake the dumpling batter when it’s time to reheat to make them fresh. You can freeze the soup base for up to 2 months. Then thaw overnight and heat through on the stove.

Frequently Asked Questions

more easy Southern Recipes

• Onion Patties
• Hot Water Cornbread
• Butter Swim Biscuits
• Chicken Fried Steak