Creamy Chicken And Dumpling Soup

5 from 7 votes
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Creamy Chicken and Dumpling Soup will be your go-to comfort meal. It’s easy to whip up, nourishing and will impress the family. A classic meal to add to your recipe box.

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Why Make This Creamy Chicken and Dumpling Soup

The original chicken and dumpling recipe dates back to before the great depression! You can imagine how far along the recipe has come. I haven’t had chicken and dumplings until earlier this fall at a restaurant. It was a healthy version and I HAD to recreate it.

This soup is so much easier than you can imagine, don’t be intimidated. This is a cozy, nourishing soup that is filling thanks to the homemade dumplings. You can make it gluten free, dairy free and easily customize it to your liking. Also consider my Chicken Tomato Soup for another nourishing, filling soup.

Ingredients Needed

All the ingredients in small bowls, measuring cups and laid out on a counter.

Shredded Chicken. I typically make my own with 2-3 chicken breasts. You can also use rotisserie chicken. If you have leftover shredded chicken, use it to make my Enchilada Casserole.

All Purpose Flour. This is the base to make the dumplings. You can also use it to thicken the soup instead of using corn starch.

Seasonings. You will need onion, garlic powder, salt, pepper, dried basil, dried oregano, dried thyme, dried parsley.

Carrots. Fresh is best to add some good texture.

Celery. Fresh is best to add some good texture.

Recipe Variations

Shredded Chicken. Use homemade or rotisserie chicken. You can also use cubed chicken breasts or thighs. Cook them before hand to ensure the recipe works out the same.

All Purpose Flour. To make this gluten free, use an all purpose gluten free flour.

Milk. Really any milk of choice will work (whole milk, heavy cream, 2% milk). You can make this dairy free by using unsweetened almond or oat milk.

Cornstarch. You can use arrow root or use all purpose flour. Use the same measurements for each one.

Butter. I like to use salted butter. Be sure to pop some butter in the freezer to help with the “cold butter” shredding process. Plant based butter will also work.

Steps To Make This Recipe

Step One. In a large 6-8 quart pot, melt the butter and add in the chopped onions, diced carrots and celery. Cook and stir until the onion is soft and translucent and fragrant. Add in the garlic and cook for 30 seconds. Add the soup seasonings and flour or cornstarch. Sauté on low for 4 minutes (Photo 2).


Step Two. Add the broth in, bring to a simmer with the lid on and simmer while you make the dumplings. In a large mixing bowl combine the flour, baking powder and salt, and dumpling seasonings whisk well. Using a large holed cheese grater, grate the cold butter into the flour mixture and stir to coat the butter. I use frozen butter for this part, but just cold out of the fridge will work as well (Photo 4). *the cold butter helps to ensure the dough can keep its shape to form balls (dumplings).

Step Three. Pour in the milk and stir until a ball forms with the dough. You can knead it a few times in the bowl if needed.

Step Four. Pull off one inch or smaller pieces of the dough, roll them gently into a ball and plop into the soup. Cover with a lid and allow to simmer for another 15-20 minutes, until the dumplings are floating at the top of the soup and cooked through (Photo 6).

Step Five. Once the soup is finished simmering and the flavors have combined, serve hot in bowls and top with chopped parsley and optional hot sauce (I prefer Cholula or Franks on this soup!)

Recipe FAQs

Can I use pre-made dumplings for chicken and dumpling soup?

Yes, you can use pre-made dumplings if you’re looking for a quicker and easier option. You can find pre-made refrigerated or frozen dumplings at many grocery stores. Simply add them to your simmering broth according to the package instructions.

Can chicken and dumpling soup be made vegetarian ?

Yes, you can absolutely make this dish vegetarian. Simply skip the chicken and use mushroom or veggie broth.

Will frozen veggies work in this recipe?

Yes, however the texture won’t be quite the same. I prefer the light crunch from the fresh carrots and celery.

Recipe Tips

Consistency of dumpling dough. When making the dumpling dough, aim for a relatively thick, drop-biscuit-like consistency. You don’t want the dough to be too runny or too dry. Add more liquid or flour as needed to achieve the right texture.

Don’t over mix dumpling dough. Mix the dumpling dough just until the ingredients come together well. Over mixing can make the dumplings tough and lumpy.

Cook dumplings with the lid on. Keep the lid on the pot while the dumplings are cooking to trap steam and heat, which helps them cook through properly.

Taste and adjust seasonings as needed. Everyone has a different flavor pallet, if your soup needs a little extra salt or garlic be sure to add it! I love to add in hot sauce to this soup so I tend to keep it a little less salty so I can add lots of hot sauce.

Recipe Pairings

This recipe is great on it’s own, but it is also wonderful with my Mediterranean Black Bean Salad, Roasted Red pepper Salad or Air Fryer Garlic Bread.

Other Soup Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Pink ceramic bowls filled with chicken soup and a black and gold spoon off to the side.
5 from 7 votes

Creamy Chicken and Dumpling Soup

Creamy Chicken and Dumpling Soup will be your go-to comfort meal. It's easy to whip up, nourishing and will impress the family. A classic meal to add to your recipe box.
Prep: 10 minutes
Cook: 28 minutes
Total: 40 minutes
Servings: 5

Equipment

  • large 6-8 qt soup pot with lid
  • large mixing bowl

Ingredients 

  • 2 Tbsp butter
  • cup yellow onion, chopped
  • cup carrots, chopped
  • cup celery, chopped
  • 1 Tbsp cornstarch or flour
  • 3 garlic cloves, minced
  • 7-8 cup chicken broth, *see notes
  • lb cooked chicken, shredded , Rotisserie will work also

Soup Seasonings

  • ½ tsp salt , *more as needed
  • ½ tsp pepper
  • ½ tsp dried thyme
  • ½ tsp oregano
  • 1 tsp dried basil
  • ½ tsp dried parsley

Dumplings

  • cup all purpose flour, *see notes
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp dried thyme
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 3 Tbsp frozen or cold butter
  • ¾ cup milk , *see notes

Instructions 

  • In a large 6-8 quart pot, melt the butter and add in the chopped onions, diced carrots and celery. Cook and stir until the onion is soft and translucent and fragrant. Add in the garlic and cook for 30 seconds. Add the soup seasonings and flour or cornstarch. Sauté on low for 4 minutes.
  • Add the broth in, bring to a simmer with the lid on and simmer while you make the dumplings. In a large mixing bowl combine the flour, baking powder and salt, and dumpling seasonings whisk well. Using a large holed cheese grater, grate the cold butter into the flour mixture and stir to coat the butter. I use frozen butter for this part, but just cold out of the fridge will work as well. *the cold butter helps to ensure the dough can keep its shape to form balls (dumplings).
  • Pour in the milk and stir until a ball forms with the dough. You can knead it a few times in the bowl if needed. 
  • Pull apart one inch or smaller pieces of the dough, roll them gently into a ball and plop into the soup. Cover with a lid and allow to simmer for another 15-20 minutes, until the dumplings are floating at the top of the soup and cooked through.
  • Once the soup is finished simmering and the flavors have combined, serve hot in bowls and top with chopped parsley and optional hot sauce (I prefer Cholula or Franks on this soup!)

Notes

*if you only want to use one 32oz jug of broth, you can sub 1 cup of water for broth, but please note you will need a little extra salt for flavor. 
*gluten free all purpose flour will also work.
*any milk will work, whole, 2% or even an unsweetened nut milk to make this dairy free.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   
 

Nutrition

Serving: 1.5cup of soup | Calories: 498kcal | Carbohydrates: 43g | Protein: 51g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 1998mg | Potassium: 755mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6880IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 40 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 5
Calories: 498
Keyword: 30 minute, Chicken, soups
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10 Comments

  1. 5 stars
    Made this with leftover turkey and it was incredible. My in laws wanted a copy of the recipe to take home yay!

  2. Unfortunately my dumplings didn’t stay together and it didn’t turn out as good as I was hoping for. I did use almond flour in place of regular flour so maybe that was a mistake… would love any tips that worked for someone else to try this again!

    1. Hi There!
      Unfortunately almond flour is not a good substitute for all purpose flour and would result in quite a mess, and wouldn’t stick. All purpose gluten free flour would have worked great as a gluten free substitution for future! Xoxo

    2. 5 stars
      I made it with what she suggested “all purpose gluten free flour” to make it GF. I think yours didn’t work because you used almond flour, almond flour isn’t the same at all. It was perfect for us, we didn’t have leftovers.

  3. 5 stars
    Made this last night it was delicious, really smart to season the dumplings too. Will make again!

  4. 5 stars
    Another wonderful recipe! The dumplings were really tasty with all the added seasonings. Very good.

    1. So happy to hear this! Thanks so much for the feedback, happy cooking!