Chicken and Dumpling Soup Recipe

There’s something so comforting about a warm, hearty bowl of chicken and dumpling soup, right? Well, this Chicken and Dumpling Soup Recipe is my tried-and-true, go-to for chilly days or whenever I want a cozy hug in a bowl. I absolutely love how the tender chicken, velvety broth, and fluffy dumplings come together in this recipe — it’s just the kind of soup that makes everyone at the table smile. Stick around, and I’ll walk you through all my tips to make yours perfect every time!

this Recipe

Ingredients You’ll Need

All the ingredients in this Chicken and Dumpling Soup Recipe come together to make a rich, satisfying stew. I always recommend using fresh herbs and good-quality chicken broth to take it up a notch — little things like that make this soup feel extra homemade and special.

• Olive oil: Use a good quality one for sautéing; it brings a subtle fruity note that balances the savory elements nicely.
• Boneless skinless chicken thighs: They stay juicy and tender, which I love in a slow-simmered soup like this.
• Onion: Either yellow or white works—finely chopping helps them melt into the broth and add sweetness.
• Carrots: Dice them small so they cook evenly and add just the right hint of natural sweetness.
• Celery: Adds a nice aromatic crunch; don’t skip it unless you’re seriously allergic!
• Kosher salt: Essential for seasoning at every stage and bringing out all the flavors.
• Black pepper: Freshly ground is best for that mild heat and complexity.
• Garlic: Just a few cloves bring that unmistakable, homey warmth.
• All-purpose flour: This is for thickening the soup base and making the dumplings—both super important.
• Chicken broth: Fresh or low-sodium store-bought; it’s the heart of the soup.
• Fresh thyme and rosemary: If you have fresh herbs, use them! They add that garden-fresh aroma that dried versions just can’t match.
• Soy sauce: My secret umami booster—just a splash adds so much depth without tasting “soy-saucy.”
• Frozen peas: Added at the end for color, sweetness, and a pop of freshness.
• Whole milk: Makes the dumplings tender and rich without heaviness.
• Unsalted butter: Melted into the dumpling dough for flavor and moisture.
• Baking powder: Gives the dumplings that light fluffiness we all want.

Variations

One of the things I adore about this Chicken and Dumpling Soup Recipe is how easy it is to put your own spin on it—whether you want to sneak in extra veggies or swap dairy for something plant-based. Feel free to get creative in your kitchen!

• Veggie boost: I often add chopped kale or spinach in the last few minutes for extra nutrition and color; it wilts beautifully without changing the taste much.
• Gluten-free dumplings: You can use a gluten-free flour blend instead of all-purpose flour, just check the baking powder works for GF baking too.
• Herb swaps: Sometimes I swap rosemary for sage or add a bay leaf to the broth for a slightly different herbal note—it’s a great way to use what you have on hand.
• Chicken breast option: If you prefer white meat, chicken breasts work too, but be careful not to overcook them or they’ll dry out.

How to Make Chicken and Dumpling Soup Recipe

Step 1: Sauté the Base for Flavor

Start by heating the olive oil in a large pot over medium heat. Add the chicken thighs, chopped onions, carrots, and celery, then sprinkle with kosher salt and black pepper. I love how cooking this mixture gently brings out the sweetness in the onions and deepens the chicken flavor. Cook everything until the chicken is no longer pink and the veggies are softened—about 10 minutes. Then add minced garlic and cook for just one minute more to avoid it burning and turning bitter.

Step 2: Create the Thickened Soup Base

Sprinkle the all-purpose flour over the chicken and vegetables, stirring well. Cook this mixture for 3 to 5 minutes—this step is key because it cooks out that raw flour taste and starts to build a luscious, slightly nutty flavor and thicker texture. You’ll notice a lovely aroma and light browning forming—that’s exactly what you want.

Step 3: Add Broth and Herbs, Then Simmer

Pour in the chicken broth along with the minced fresh thyme and rosemary. Bring the pot to a gentle simmer, stirring occasionally. The soup will slowly thicken thanks to the flour, turning into a rich, cozy stew. Taste test at this stage and season with soy sauce (my secret umami boost) and extra salt if needed. The soy sauce amps the flavor without overpowering the soup—you’ll never guess it’s in there!

Step 4: Prepare the Dumplings

While the soup simmers, mix together the dry ingredients for the dumplings—flour, baking powder, and salt—in a bowl. Then stir in the whole milk and melted butter to form a soft dough. This dough doesn’t need kneading—just enough to bring it together. For even cooking, I like to use a small cookie scoop or spoon to portion the dumplings and roll them gently between my hands to make small balls.

Step 5: Cook the Dumplings in the Soup

Drop those dumpling dough balls into the simmering soup, then cover the pot tightly. Let the dumplings cook gently for about 10 to 12 minutes—they’ll puff up and float to the surface when ready. About 3 minutes before the cooking time ends, stir in the frozen peas to keep their bright green color and fresh bite alive. Give the soup a final taste and adjust seasoning as needed.

How to Serve Chicken and Dumpling Soup Recipe

Garnishes

I like to finish my bowl with a sprinkle of fresh chopped parsley or thyme—it adds a lovely herbaceous brightness that contrasts the creamy dumplings. Sometimes, a few grinds of black pepper or a light drizzle of good olive oil on top brings an extra little wow factor that’s just divine.

Side Dishes

This soup stands on its own, but I love serving it with a crusty slice of sourdough or garlic bread. You can’t go wrong with a simple side salad, too, if you want a little fresh crunch on the side.

Creative Ways to Present

For cozy dinner parties, I’ve served Chicken and Dumpling Soup Recipe in individual mini cast-iron skillets or rustic bread bowls. It’s a fun way to wow guests and make that homey feeling even more special.

Make Ahead and Storage

Storing Leftovers

After it cools, I pour the leftovers into airtight containers and store them in the fridge for up to four days. The soup thickens as it chills, so before serving, I reheat gently on the stove, adding a splash of broth or water to bring it back to the perfect consistency.

Freezing

I have frozen this soup successfully, but I recommend freezing the dumplings and soup separately if you can plan ahead—dumplings tend to get a bit softer after freezing. For convenience though, freezing the whole soup works fine; just expect a slight texture difference in the dumplings.

Reheating

Gently reheat the soup over medium-low heat on the stove, stirring occasionally. Add a little extra broth or water if it feels too thick. Avoid boiling, as this can make the dumplings tough. A slow warm-up keeps everything tender and delicious.

FAQs

Final Thoughts

This Chicken and Dumpling Soup Recipe holds a special place in my kitchen for its pure comfort and uncomplicated goodness. I used to struggle with making dumplings that weren’t gummy or falling apart, but now with these simple tips, I’m always thrilled by how light and fluffy they turn out. I’m confident you’ll enjoy making and sharing this one as much as my family does—there’s just something about serving up a bowl of this warm, nourishing soup that feels like a hug on a tough day. Give it a try and let me know how it warms your heart!

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