This delicious chicken soup with dumplings is a homestyle comfort food that satisfies.
Easy chicken and dumplings soup is full of tender chicken, veggies, and fluffy dumplings, making it the perfect way to warm up on a cold day!
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It’s no secret around here that I adore chicken and dumplings.
I’ve made countless varieties over the years, and I love each type for different reasons.
Some remind me of my childhood, others of my early married years, others of family vacations, or time spent around the table with my own children.
Because in my opinion, the best chicken and dumplings recipes are those that are easy to make yet remind us of special times in our lives.
Most of my chicken and dumpling recipes include a broth that thickens, making it more like a gravy or stew consistency.
But because I’m a fan of chicken soups, I knew I needed to combine the best of both worlds and share a chicken and dumplings soup recipe!
This is an easy recipe you can make on a busy weekday, but it’s full of delicious flavors, tender chicken, veggies, and fluffy dumplings in a creamy, savory broth.
It’s the best possible form of comfort food!
Old-Fashioned Chicken and Dumplings Soup
One way this recipe differs from many of my other chicken and dumpling recipes is in the amount of liquid used.
Since we want this to be a soup instead of a stew, we’re using enough liquid to ensure it doesn’t thicken too much when cooking the dumplings.
Not only that, but this recipe makes use of pre-cooked chicken. It’s perfect for using a rotisserie chicken!
The broth gets plenty of flavor from the aromatics and herbs, and from-scratch dumplings round it out into a hearty meal that’s the ultimate comfort food.
More Chicken and Dumplings Recipes To Love:
- Copycat Cracker Barrel Chicken and Dumplings
- Southern Chicken and Dumplings
- Chicken and Bisquick Dumplings
- Crock Pot Chicken and Dumplings made with Biscuits
- Oven Baked Chicken and Dumplings Casserole
- Crock Pot Chicken and Dumplings
- Chicken and Jiffy Mix Dumplings
- Chicken and Dumplings with Frozen Dumplings
- Stovetop Chicken and Dumplings with Biscuits
- Chicken and Dumplings with Noodles
How to Make Chicken and Dumpling Soup
It’s easy to make this delicious, comforting soup!
Ingredients You’ll Need:
For the Soup:
- Butter
- Carrots
- Onion (yellow or white)
- Celery
- All-purpose flour
- Chicken broth
- Water
- Dry parsley
- Ground thyme
- Cooked chicken, chopped or shredded
- Frozen peas
- Heavy cream
- Salt and pepper
For the Homemade Dumplings:
- All-purpose flour
- Baking powder
- Salt
- Heavy cream
- Water
How to Make it:
Saute veggies. In a large pot, such as a stockpot or Dutch oven over medium heat, melt butter.
Add the onions, carrots, and celery and cook for about five minutes, or until the onions are becoming translucent.
Add flour. Decrease the heat to low and sprinkle flour over the vegetables. Stir until it absorbs the moisture in the pan.
Simmer. Add the chicken broth, water, parsley, and thyme to the pot. Simmer for about 10-15 minutes, or until the carrots are tender.
Prepare dumplings recipe. In a small mixing bowl, whisk together flour, baking powder, and salt. Add heavy cream and water, stirring to form dough.
If the mixture is crumbly, you can add a bit more water to help it hold together.
The dumpling dough should look sort of like biscuit dough.
Cook dumplings. Scoop dough out teapoonfuls of dough and drop into the simmering soup base.
Allow to simmer until the dumplings are expanded and floating, about 2 minutes.
Test to ensure they are cooked through in the center, then remove pot from heat.
Finish soup. Add the chicken and peas to the hot broth. Allow them to warm through for a few minutes.
Stir in the heavy cream and add salt and pepper to taste. Stir and serve hot.
Notes and Adaptations:
- If you’d prefer to use frozen carrots, you can add them at the same time as the frozen peas.
- Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
- Check out this list of side dishes to serve with chicken and dumplings if you need some ideas.
- If you’d like to freeze leftovers, I love using Souper Cubes, as pictured below. I have the 1/2 cup, 1 cup, and 2 cup sizes. Do keep in mind that the consistency of the dumplings will be different, as the dumplings can tend to disintegrate a bit during reheating/thawing.
Recommended Equipment:
- Dutch oven or other stockpot
Chicken and Dumplings Soup
This comforting chicken and dumplings soup is a hearty, soul-warming dish that's easy to prepare.
Ingredients
- For the Soup:
- 4 tablespoons salted butter
- 2 cups carrots, sliced
- 2 cups yellow onion, diced
- 1 ½ cups celery, sliced
- 2 tablespoon all-purpose flour
- 4 cups chicken broth
- 2 cups water
- 1/2 teaspoon dry parsley
- 1/2 teaspoon dry thyme
- 4 cups chicken, cooked and shredded
- 2 cups frozen peas
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional garnish: fresh parsley
- For the Dumplings:
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 tablespoon water
Instructions
- In a stock pot or Dutch oven, melt butter over medium high heat. Add carrots, celery, and onions and cook until fragrant and the onions have a translucent appearance (about 5 minutes).
- Lower the heat to medium low. Sprinkle the 2 tablespoons of flour over the vegetables and stir until the flour absorbs the moisture. Then stir in the chicken broth and water. Add the dry parsley and thyme.
- Cover and allow to simmer for about 10-15 minutes, or until carrots and celery are soft enough to easily stab with a fork.
- Add chicken and frozen peas and allow to simmer uncovered while preparing the dumplings.
- In a small mixing bowl, prepare the dumplings by combining the flour, baking powder, salt, heavy cream, and water until a thick dough forms (if the dough is dry and crumbly, you can add more water until the dough can be formed into small balls).
- Drop small rounds of dough (about 1 teaspoon each) into the pot and allow to simmer. When the dumplings are cooked, they will expand and rise to the top (about 1-2 minutes).
- Remove pot from heat and stir in the heavy cream. Allow soup to cool slightly before serving. Add salt and pepper to taste. Garnish with fresh parsley, if desired.
Notes
- If you’d prefer to use frozen carrots, you can add them at the same time as the frozen peas.
- Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
- Check out this list of side dishes to serve with chicken and dumplings if you need some ideas.
- If you’d like to freeze leftovers, I love using Souper Cubes (I personally have the 1/2 cup, 1 cup, and 2 cup sizes). Do keep in mind that the consistency of the dumplings will be different, as the dumplings can tend to disintegrate a bit during reheating/thawing.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 392Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 106mgSodium: 858mgCarbohydrates: 24gFiber: 4gSugar: 7gProtein: 22g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
More Delicious Soup Recipes:
- The Best Instant Pot Chicken Soup Recipes
- Vegetable Orzo Soup
- Instant Pot Zuppa Toscana
- Instant Pot Broccoli Cheese Soup
- Hearty Potato Soup
Be sure to save this recipe to your easy meal board on Pinterest!
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