Classic Chicken and Dumpling Soup is a timeless comfort food that brings warmth and nourishment with every spoonful. It features tender pieces of chicken, hearty vegetables, and soft, pillowy dumplings simmered in a flavorful broth. Ideal for cold days or when you’re in need of a cozy, homemade meal, this recipe is both satisfying and soul-soothing.

Why You’ll Love This Recipe

A comforting, wholesome dish perfect for chilly evenings.
Homemade dumplings make it hearty and filling.
Easily adaptable to use leftover or rotisserie chicken.
Family-friendly and nourishing.
Great for make-ahead meals and batch cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the soup:

Cooked chicken (shredded or cubed)
Carrots
Celery
Onion
Garlic
Chicken broth or stock
Olive oil or butter
Bay leaves
Fresh thyme (or dried)
Salt
Black pepper

For the dumplings:

All-purpose flour
Baking powder
Salt
Milk
Butter (melted or softened)
Fresh herbs (optional)

Directions

Sauté the vegetables: In a large soup pot or Dutch oven, heat oil or butter over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 6–8 minutes. Add garlic and cook for another minute.
Build the broth: Add chicken broth, bay leaves, and thyme. Bring to a gentle boil, then reduce to a simmer.
Add chicken: Stir in the cooked chicken. Season with salt and pepper. Let the soup simmer gently while you prepare the dumplings.
Make the dumplings: In a mixing bowl, whisk together flour, baking powder, and salt. Add milk and melted butter, stirring until just combined. Do not overmix.
Cook the dumplings: Drop spoonfuls of the dough into the simmering soup using a tablespoon or small cookie scoop. Cover the pot and let the dumplings cook undisturbed for about 15 minutes, or until they are puffed up and cooked through.
Finish and serve: Discard bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Add peas or corn: Stir in frozen peas or corn during the last few minutes of cooking.
Make it creamy: Add a splash of heavy cream or milk to the broth for a richer texture.
Use biscuit dough: For a shortcut, use refrigerated biscuit dough in place of homemade dumplings.
Add mushrooms: Sauté mushrooms with the vegetables for added depth.
Make it gluten-free: Use a gluten-free flour blend for the dumplings and ensure the broth is gluten-free.

Storage/reheating

Store soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over medium-low heat or in the microwave. Add a splash of broth or water if the soup has thickened.
The dumplings may soften slightly upon reheating but will still be flavorful.

FAQs

Can I use uncooked chicken in the soup?

Yes. Add raw chicken breast or thighs when you add the broth. Simmer until the chicken is cooked through, then shred or cube it before adding the dumplings.

How do I know when the dumplings are done?

The dumplings will puff up and should no longer be doughy inside. Insert a toothpick into one—if it comes out clean, they are ready.

Can I freeze chicken and dumpling soup?

It’s best to freeze the soup without the dumplings, as they can become mushy. Make fresh dumplings when reheating the soup.

What kind of chicken works best?

Cooked and shredded rotisserie chicken, leftover roasted chicken, or poached chicken breasts all work well.

Can I make the dumplings ahead of time?

Dumpling dough is best made fresh, but you can mix the dry ingredients in advance and combine with milk and butter just before cooking.

Is this dish healthy?

Yes, it’s a balanced dish with protein, vegetables, and whole ingredients. Reduce salt or use low-sodium broth for a lighter version.

Can I use whole wheat flour for the dumplings?

Yes, though the texture may be denser. Consider using half whole wheat and half all-purpose for better results.

What herbs go well in this soup?

Thyme, parsley, and bay leaves are classic choices. Tarragon or rosemary can also complement the flavors.

How thick should the broth be?

The broth should be moderately thick but still soup-like. Add a flour or cornstarch slurry if a thicker consistency is desired.

What sides pair well with this soup?

It’s often served as a complete meal, but a light green salad or crusty bread can complement it nicely.

Conclusion

Classic Chicken and Dumpling Soup is a time-honored dish that brings comfort, nourishment, and satisfaction to the table. Whether you’re looking for a hearty meal to warm you up or a way to use leftover chicken, this recipe offers both simplicity and flavor. With homemade dumplings and a rich broth, it’s a meal you’ll return to again and again.