This hearty Chicken and Dumpling Soup is the ultimate comfort food in a bowl. Tender shredded chicken, chunky vegetables, and fluffy homemade drop dumplings all come together in a rich, creamy broth. It is warm, filling, and incredibly satisfying — exactly the kind of meal the whole family will ask for again and again!
A Classic Comfort Food Soup Recipe
This is one of those recipes that just hits different on a cold evening. I make this several times throughout the fall and winter because it is so simple to pull together and it tastes like something your grandmother spent all day making. The dumplings are soft and pillowy and the broth is thick, creamy and packed with flavor. This one is up on the list of my all-time favorite comfort food dishes near my Baked Ziti and Ground Beef Stroganoff. Serve it with some crusty bread on the side and I am a happy camper!
Just like with my Crock Pot Pork Chops, the beauty of this recipe is that it uses simple, budget-friendly ingredients that you probably already have on hand. Nothing pretentious here — just honest, wholesome, delicious food that can easily feed your entire family. It is the perfect weeknight meal that can be pulled together pretty quickly!
Frequently Asked Questions
Do I have to use heavy cream?
No! You can use whole milk or half-and-half instead of heavy cream. The soup will be a little less rich but still incredibly creamy and delicious. I don’t recommend using skim milk as it can make the broth a bit thin.
Can I use rotisserie chicken?
Absolutely! This is a great shortcut and it adds a ton of flavor. Just shred it up and add it in when the recipe calls for the shredded chicken. It really depends on how much time you have to prepare this — a rotisserie chicken will save you a good 30-40 minutes.
Can I use canned biscuit dough for the dumplings?
Yes, you can use canned biscuit dough cut into small pieces as a shortcut. However, the homemade drop dumplings in this recipe are so incredibly easy to make and the texture is really so much better. I highly recommend making them from scratch — you won’t regret it!
Can I make this ahead of time?
I recommend making the soup base ahead of time and storing it separately from the dumplings. The dumplings tend to absorb a lot of the broth over time and can get a little too soft if they sit in the soup for too long. When you are ready to serve, just reheat the soup to a gentle simmer and drop in fresh dumplings.
Can I freeze Chicken and Dumpling Soup?
I don’t recommend freezing this one. The creamy broth and the dumplings do not hold up very well to freezing and reheating — the dumplings tend to fall apart and the broth can separate. This one is best enjoyed fresh!
How do I store leftover Chicken and Dumpling Soup?
Allow the soup to cool fully then put it in a covered container and into the refrigerator where it will keep for up to 3 days. Keep in mind the dumplings will continue to soak up broth as it sits, so you may want to add a splash of chicken broth when reheating to loosen everything back up.
What vegetables can I add?
This recipe is very easy to customize. You can add corn, green beans, or even diced potatoes. If you enjoy adding celery, go ahead and add it in at the same time you add the carrots and onion. Use what is within your budget and what your family enjoys.
Can I use low-sodium broth?
Yes, and I actually highly recommend it! I always say you can add salt in but you can’t take it out. Using a low or no sodium chicken broth gives you much better control over the final seasoning of the soup.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- chicken breasts or thighs — boneless, skinless chicken thighs will give you the most flavor and stay tender, but chicken breasts work great here too. You could also use a store-bought rotisserie chicken to save time.
- chicken broth — I highly recommend using low or no sodium chicken broth so you can control the salt level yourself. You can always add more salt but you can’t take it out!
- heavy cream — this is what makes the broth so incredibly rich and creamy. You can substitute with half-and-half or whole milk if that is what you have on hand.
- carrots, celery, and onion — these three are the classic base of flavor for this soup. Do not skip them! They add so much depth to the broth.
- garlic — this recipe works well with freshly minced garlic or the jarred garlic, whichever is easiest or whichever you prefer.
- salted butter — we use this for sautéing the vegetables and building flavor right from the start.
- all-purpose flour — used to thicken up the broth into that beautiful, hearty consistency we are going for.
- dried thyme and parsley — these two herbs are classic in chicken and dumpling recipes. They add a warmth and earthiness that really ties the whole dish together.
- salt and pepper — keep tasting the soup as you go and season it the way you like.
- all-purpose flour (for dumplings) — do not pack your measuring cup! Use a spoon to fill it and level it off so your dumplings are not dry and dense.
- baking powder (for dumplings) — it is very important you make sure your baking powder is fresh! This is what gives the dumplings that fluffy, pillowy lift.
- milk (for dumplings) — whole milk works best here. If possible, have it at room temperature so it mixes in better.
- melted butter (for dumplings) — this adds richness and flavor right into the dumpling dough.
How to Make Chicken and Dumpling Soup
In a large pot or Dutch oven over medium-high heat, melt 3 tablespoons of salted butter. Add the diced onion, sliced carrots, and sliced celery. Cook for about 5-6 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir until everything is coated. Let the flour cook for about 1 minute — this gets rid of that raw flour taste and it also helps thicken up your soup. Slowly pour in the chicken broth, whisking as you go to remove any lumps. Add the chicken breasts or thighs directly into the pot. Add the dried thyme, parsley, salt and pepper.
Bring everything up to a boil, then reduce the heat to medium-low. Cover and let the chicken cook for about 20-25 minutes until it is cooked through and tender. Remove the chicken from the pot and shred it using two forks. I like to leave it in nice generous chunks — don’t shred it too fine! Put the shredded chicken back into the pot.
Pour in the heavy cream and stir to combine. Bring the soup back up to a gentle simmer over medium heat. While the soup is coming back up to temperature, make your dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt and parsley. Add the milk and melted butter and stir just until a soft, shaggy dough forms. Do not overmix — overmixing can make the dumplings tough and rubbery!
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of the dumpling dough directly into the simmering soup. Just drop them right in and let them do their thing! Place the lid on the pot and let the dumplings cook for 15 minutes. Do not lift the lid while they are cooking — that steam is what makes them fluffy and light. After 15 minutes, give the soup a gentle stir and check that the dumplings are cooked through. Serve hot!
Pro Tips for the Best Chicken and Dumpling Soup
- Do not lift the lid on the dumplings. I know it is tempting but that trapped steam is absolutely essential! Lifting the lid lets the steam escape and your dumplings will not cook up as light and fluffy.
- Keep the simmer gentle. You want the soup at a gentle, steady simmer — not a rolling boil — when you drop in your dumplings. A hard boil can break the dumplings apart.
- Use room temperature milk. Just like with baked goods, room temperature milk helps the dumpling dough come together more smoothly and evenly.
- Taste as you go. Keep tasting the soup and seasoning it the way you and your family like it. I probably use a good teaspoon and a half or more of salt and pepper total.
- Chicken thighs for extra flavor. If you want the most flavor and the most tender chicken, go with boneless skinless chicken thighs. They are sometimes the cheaper cut but they really do add so much to this dish.
- If the soup gets too thick, just add a splash more chicken broth to loosen it up to your liking.
What to Serve with Chicken and Dumpling Soup
Honestly, this soup is a complete meal all on its own — you have your protein, your vegetables, and your starch all in one bowl! But if you want to round out the meal, I love serving it with some Garlic Bread or Butter Swim Biscuits on the side. A simple green salad also works really nicely here. It is the kind of meal where everyone comes back for seconds!
Chicken and Dumpling Soup
Ingredients
Method
- In a large pot or Dutch oven over medium-high heat, melt 3 tablespoons of salted butter. Add the diced onion, sliced carrots, and sliced celery. Cook for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 additional minute.
- Sprinkle ⅓ cup of all-purpose flour over the vegetables and stir until everything is fully coated. Let it cook for 1 minute to remove the raw flour taste.
- Slowly pour in 6 cups of chicken broth, whisking as you go to remove any lumps. Add the chicken, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring to a boil, then reduce heat to medium-low. Cover and cook for 20-25 minutes, until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it into generous chunks using two forks. Return the shredded chicken to the pot.
- Pour in ¾ cup of heavy cream and stir to combine. Bring the soup back up to a gentle simmer over medium heat.
- While the soup is heating, make the dumplings. In a medium bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon dried parsley. Add ¾ cup milk and 2 tablespoons melted butter and stir just until a soft dough forms. Do not overmix!
- Using a tablespoon or small scoop, drop rounded spoonfuls of dumpling dough directly into the gently simmering soup.
- Place the lid on the pot and cook for 15 minutes without lifting the lid. The steam is what makes the dumplings fluffy and light!
- After 15 minutes, gently stir the soup, taste and adjust seasoning as needed, and serve hot.
