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A bowl of chicken and dumpling soup.
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Chicken and Dumpling Soup

This Chicken and Dumpling 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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 minute
Course: Main Course, Soup
Cuisine: American
Keyword: chicken
Servings: 8 servings
Calories: 451kcal

Ingredients
 

Soup

  • 1 1/2-2 pounds boneless skinless chicken thighs or breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons salted butter
  • 3/4 cup diced yellow onion
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 tablespoon minced garlic cloves
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon poultry seasoning
  • 6 cups low-sodium chicken broth
  • 2 cups water or additional broth
  • 1/2-1 cup heavy cream

Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3/4 cup milk
  • 4 tablespoons salted butter melted

Instructions

  • 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.
  • 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.
  • Add the garlic and cook, stirring constantly, for 1 minute more until fragrant.
  • Sprinkle the flour and poultry seasoning over the vegetables and stir to coat. Cook for 1 to 2 minutes, stirring constantly, until lightly golden.
  • Slowly pour in the chicken broth and water (or more broth), stirring as you go to prevent lumps.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pour in the amount of heavy cream to reach your desired thickness and simmer 1 minute. Taste and adjust seasonings as needed.
  • Ladle into bowls and garnish with a sprinkle of fresh parsley or chives if desired. Serve immediately.

Notes

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.
Tips: 
  • Don't over-mix the dumpling dough. Mix gently until just combined so they aren't tough after cooking.
  • 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, corn, and even greens like spinach.

Nutrition

Calories: 451kcal | Carbohydrates: 35g | Protein: 27g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 1005mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2649IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 3mg
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