There’s something magical about a bowl of soup that warms not only your body but also your soul. Chicken Dumpling Soup is the epitome of comfort food. Its creamy broth, tender chicken, sweet carrots, and pillowy dumplings make it a perfect dish to savor on chilly days or whenever you need a hearty, wholesome meal. This recipe is a family favorite in my home, and it’s not hard to see why—it’s packed with love, flavor, and nutritious ingredients.

If you’re looking for a dish that is both simple to make and satisfying to eat, this Chicken Dumpling Soup is just what you need. Let’s dive into the details, step by step.

Why You’ll Love This Recipe

1. Homemade Goodness: Every ingredient in this recipe contributes to a comforting, homemade feel. From sautéed vegetables to fluffy dumplings, each bite is like a warm hug.
2. Nutrient-Packed: With lean protein from chicken, vitamins from fresh vegetables, and energy-boosting carbs from the dumplings, this soup is both tasty and nourishing.
3. Family-Friendly: Even picky eaters love this soup! It’s hearty enough to satisfy adults while still mild enough for kids to enjoy.
4. Customizable: You can easily adapt this recipe to your liking by adding extra vegetables, using rotisserie chicken for convenience, or even swapping out the dumplings for noodles if desired.

Ingredients Breakdown

For the Soup Base:
• Butter: Adds richness and enhances the flavor of the vegetables.
• Vegetables (onion, celery, carrots): The holy trinity of soup-making, these provide sweetness and depth to the broth.
• Garlic: A little goes a long way in boosting the flavor.
• Parsley & Poultry Seasoning: These herbs give the soup a subtle aromatic profile that complements the chicken.
• Flour: Helps thicken the broth slightly for a creamy texture.
• Chicken Stock: The foundation of the soup. Opt for a high-quality stock or homemade for the best results.
• Bay Leaf: Infuses the broth with a mild, earthy flavor.
• Cooked Chicken: Use leftover roasted chicken, rotisserie chicken, or even poached chicken breasts.
• Frozen Peas: Add a pop of sweetness and color to the dish.

For the Dumplings:
• Flour, Baking Powder, Sugar, Salt: The essential dry ingredients for light and fluffy dumplings.
• Butter: Adds a buttery flavor and tenderness to the dumplings.
• Milk: Ensures a moist, soft dough.

Step-by-Step Directions

Step 1: Build the Base

Start by melting the butter in a large Dutch oven or stockpot over medium heat. Add the chopped onion, celery, and carrots, cooking for about 4-5 minutes until they release their aroma and start to soften. Reduce the heat to low, then stir in garlic, dried parsley, and poultry seasoning. Let these ingredients cook for a minute, allowing their flavors to meld beautifully.

Next, sprinkle the flour evenly over the vegetable mixture. This step is essential for thickening the soup. Stir constantly for about a minute to cook out the raw flour taste. Slowly pour in the chicken stock, whisking to combine. Toss in the bay leaf, bring the soup to a simmer, and let it cook for 25 minutes to deepen the flavors.

Step 2: Add the Protein and Veggies

Once the base has simmered, remove the bay leaf. Season the soup with salt and pepper to taste. Add the cooked chicken and frozen peas, stirring them into the broth. Let the soup simmer for another 5 minutes while you prepare the dumpling dough.

Step 3: Make the Dumplings

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Using a pastry cutter or your fingers, cut the butter into the dry mixture until it resembles coarse crumbs. Pour in the milk and stir gently until the dough comes together. Be careful not to overmix, as this could make the dumplings tough.

Step 4: Cook the Dumplings

Using a spoon, drop small dollops of dough into the simmering soup. Space them evenly to ensure they have room to puff up. Cover the pot with a lid and cook the dumplings for 15 minutes. Resist the temptation to lift the lid during this time—the steam is crucial for cooking the dumplings properly.

Step 5: Serve and Enjoy

Once the dumplings are cooked through, your Chicken Dumpling Soup is ready to serve. Ladle the soup into bowls, making sure each serving gets a generous helping of both dumplings and broth. Garnish with fresh parsley if desired, and enjoy it while it’s hot.

Tips for Success

1. Use Fresh Ingredients: Fresh vegetables and high-quality chicken stock make a noticeable difference in flavor.
2. Don’t Peek: While the dumplings cook, keep the lid on to maintain the steam.
3. Customize the Vegetables: Feel free to add or substitute vegetables like green beans, corn, or mushrooms.
4. Prep Ahead: Save time by chopping your vegetables and cooking the chicken in advance.

Why This Soup Stands Out

Chicken Dumpling Soup combines the best of two worlds: a comforting soup base and tender dumplings that feel like clouds in your mouth. It’s an ideal meal to share with family or to enjoy solo as you unwind after a busy day.

Plus, it’s versatile. Hosting a dinner party? Serve it as a starter. Need leftovers for lunch? This soup reheats beautifully. Feeling under the weather? It’s the perfect pick-me-up.

Final Thoughts

This Chicken Dumpling Soup recipe proves that comfort food doesn’t have to be complicated. With wholesome ingredients, straightforward steps, and unbeatable flavor, it’s a dish you’ll want to make again and again. Whether it’s a snowy winter evening or a rainy spring afternoon, this soup promises to bring warmth and joy to your table.

So grab your stockpot and get cooking—you won’t regret it! Let us know in the comments how your soup turned out, or share your favorite twist on this classic recipe.

Chicken Dumpling Soup

This Chicken and Dumpling Soup recipe is made with creamy broth, succulent chicken, sweet carrots and light fluffy dumplings. It will really satisfy your longing for a good home cooked meal. My family just loves this recipe and I can feel great about all the wholesome ingredients in it.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course, Soup

Cuisine American

Servings 6

Ingredients

2 Tbsp butter
1/2 large onion chopped
3 stalks celery chopped
2 large carrots sliced in 1/4 inch rounds
2 cloves garlic finely minced
1/2 Tbsp dried parsley
1/2 tsp poultry seasoning
1 1/2 Tbsp flour
6 c chicken stock
1 bay leaf
2 salt and pepper to taste
2 c cooked chicken cut in small cubes
1 c frozen peas
1 c flour
2 tsp baking powder
1 tsp sugar
1/2 tsp salt
2 Tbsp unsalted butter
1/2 c cup milk 2% or whole

Instructions

Melt butter over medium heat in dutch oven or stockpot.Add onion, celery and carrots and cook until fragrant;approximately 4-5 minutes. Reduce heat to low.
Add garlic, parsley and poultry seasoning; cook for 1 minute stirring constantly. Sprinkle in 1 1/2 tablespoon flour; cook for 1 minute stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
In medium bowl mix 1 cup flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.