Chicken Dumpling Soup Recipe

Introduction

Chicken Dumpling Soup is a comforting classic that combines tender chicken, flavorful vegetables, and fluffy dumplings all in one pot. This hearty soup is perfect for chilly days or whenever you need a warm, satisfying meal.

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons salted butter
• 1 small onion, diced
• 3 celery stalks, diced
• 3 large carrots, diced
• 2 garlic cloves, minced
• 1/4 cup unbleached all purpose flour
• 8 cups chicken stock
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• 4 cups diced or shredded cooked chicken
• Salt and pepper, to taste
• 2 cups unbleached all purpose flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 4 Tablespoons butter, melted
• 1 cup milk
• 1/4 teaspoon thyme
• 1/2 teaspoon parsley

Instructions

1. Step 1: Heat olive oil and butter over medium heat in a large Dutch oven or soup pot with a tight-fitting lid.
2. Step 2: Add diced onion, celery, and carrots. Sauté until the onions are soft and translucent.
3. Step 3: Stir in minced garlic and cook for 2 more minutes until fragrant.
4. Step 4: Add 1/4 cup flour, dried thyme, and dried parsley. Stir well and cook for 1 minute to form a roux.
5. Step 5: Slowly pour in chicken stock while constantly stirring to avoid lumps.
6. Step 6: Add cooked chicken and season the soup with salt and pepper to taste.
7. Step 7: Reduce heat to low and let the soup simmer while you prepare the dumplings.
8. Step 8: In a large bowl, whisk together 2 cups flour, salt, baking powder, parsley, and thyme for the dumplings.
9. Step 9: Stir in melted butter and milk until just combined.
10. Step 10: Using a spoon or scoop, drop dumpling batter onto the surface of the simmering soup.
11. Step 11: Cover the pot tightly with a lid and cook for 15 minutes without lifting the lid.

Tips & Variations

• For extra flavor, use homemade chicken stock or add fresh herbs like rosemary or sage.
• You can substitute half the milk with buttermilk for richer dumplings.
• To make the soup more filling, add diced potatoes or peas along with the vegetables.
• Keep the lid tightly closed while cooking dumplings to ensure they steam properly and stay fluffy.

Storage

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Dumplings may absorb some broth upon reheating, so you might need to add a splash of chicken stock or water.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe since the dumplings need time to cook without overcooking the chicken. If using raw chicken, cook it thoroughly in the broth before adding the dumplings.

Can I freeze Chicken Dumpling Soup?

Freezing is not recommended as dumplings tend to become soggy and lose their texture upon thawing. Instead, freeze the soup base separately and add fresh dumplings when reheating.

Chicken Dumpling Soup Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This comforting Chicken Dumpling Soup combines tender chicken, fresh vegetables, and fluffy homemade dumplings in a flavorful chicken stock base. It’s a perfect hearty meal for chilly days, offering a warm, soothing bowl packed with wholesome ingredients and classic flavors.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons salted butter
• 1 small onion, diced
• 3 celery stalks, diced
• 3 large carrots, diced
• 2 garlic cloves, minced
• 1/4 cup unbleached all purpose flour
• 8 cups chicken stock
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• 4 cups diced or shredded cooked chicken
• Salt and pepper, to taste

Dumpling Ingredients

• 2 cups unbleached all purpose flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 4 Tablespoons butter, melted
• 1 cup milk

Instructions

1. Heat Aromatics: Heat olive oil and butter over medium heat in a large dutch oven or soup pot with a tight-fitting lid.
2. Sauté Vegetables: Add the diced onions, celery, and carrots to the pot and sauté until the onions become soft and translucent.
3. Add Garlic: Stir in minced garlic and cook for an additional 2 minutes or until fragrant.
4. Create Roux: Sprinkle in 1/4 cup flour, dried thyme, and dried parsley; stir well and cook for 1 minute to form a roux base.
5. Add Stock: Slowly add the chicken stock while continuously stirring to avoid lumps.
6. Add Chicken and Season: Stir in the cooked chicken chunks and season the soup with salt and pepper to taste.
7. Simmer Soup: Reduce heat to low and allow the soup to simmer gently while preparing the dumplings.
8. Prepare Dumpling Batter: In a large bowl, whisk together the flour, salt, baking powder, dried thyme, and dried parsley for the dumplings. Stir in the melted butter and milk until just combined.
9. Add Dumplings to Soup: Using a spoon or scoop, gently drop dollops of dumpling batter on top of the simmering soup surface.
10. Cook Dumplings: Cover the pot tightly with the lid and cook for 15 minutes without lifting the lid to ensure fluffy dumplings.

Notes

• Use cooked chicken leftovers or rotisserie chicken for convenience.
• Keep the soup simmering gently to avoid breaking apart the dumplings during cooking.
• Do not lift the lid while the dumplings are cooking to allow proper steaming.
• You can use fresh herbs instead of dried if available; adjust quantities accordingly.
• For a dairy-free version, substitute butter with a plant-based alternative and use lactose-free milk.

Keywords: Chicken Dumpling Soup, comfort food, homemade dumplings, hearty soup, chicken soup, easy dinner