Chicken and Dumpling Soup

Chicken and Dumpling Soup

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4 to 6 servings

Yield: 1 pot

Chicken and dumpling soup is a lighter version of classic chicken and dumplings that’s still creamy, hearty, and satisfying. The homemade dumplings are a breeze to make and are the perfect pillowy texture in this soup. We cooked the chicken in the soup, but if you have leftover rotisserie chicken or cooked chicken on hand, you can always use that instead. 

Add in other vegetables like celery or mushrooms if you like. You can even leave out the chicken, swap it for veggies, and use vegetable broth for a vegetarian soup. Serve with a green salad and crusty bread for an easy, warming feast.


For the Dumplings:

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3 tablespoons butter, cold, cubed

  • 3/4 cup milk

For the Soup:

  • 2 tablespoons olive oil, divided

  • 1 onion, diced

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 1 pound boneless, skinless chicken breast

  • 1/2 pound boneless, skinless chicken thighs

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 6 cups chicken broth

  • 1 bay leaf

  • 2 tablespoons fresh parsley, chopped

Steps to Make It

Make the Dumplings

  1. Gather the ingredients.

  2. Add the flour, baking powder, and salt to a large bowl. Stir together.

    Chicken and Dumpling Soup

  3. Add the cubed butter and use a pastry blender or two forks to cut the butter into the flour and create pea-sized pieces of butter that are dispersed through the flour.

    Chicken and Dumpling Soup

  4. Stir the milk into the flour mixture using a wooden spoon until the mixture forms a ball. Knead a little bit with your hands until it comes all together.

    Chicken and Dumpling Soup

  5. Roll the ball out into a flat sheet on a well-floured surface.

    Chicken and Dumpling Soup

  6. Cut the dough into 1-inch squares using a pizza cutter or sharp knife. Set them aside while you prepare the soup.

    Chicken and Dumpling Soup

Make the Soup

  1. Gather the ingredients.

    Chicken and Dumpling Soup

  2. Add 1 tablespoon of the olive oil to a large dutch oven and heat over medium heat. Add the onions, carrots, and garlic and sauté for 2 minutes, or until the onions are fragrant and barely softened. Remove from the pot and set aside, leaving as much oil behind as you can.

    Chicken and Dumpling Soup

  3. Turn the heat to high and add the remaining tablespoon of olive oil to the pot followed by the cubed chicken and salt and pepper. Leave the chicken undisturbed and cook for 2 to 3 minutes. Flip and finish cooking on the other side, another 2 minutes. 

    Chicken and Dumpling Soup

  4. Add in the chicken broth, bay leaf, and the cooked carrot and onion mixture. Heat on medium heat until simmering.

    Chicken and Dumpling Soup

  5. Once simmer, add the dumplings a few at a time until they’re all in the pot. Cook for a few minutes, stirring gently so they don’t stick together. Make sure to not shake off the excess flour from the dumplings when you’re adding them in. The extra flour will help thicken the soup.

    Chicken and Dumpling Soup

  6. Cook on medium-low heat for another 5 minutes. Season with more salt and pepper to taste.

    Chicken and Dumpling Soup

  7. Top with chopped parsley and serve immediately.

    Chicken and Dumpling Soup

How to Store

  • Store leftover, cooled soup in an airtight container in the fridge for up to three days.
  • The soup can also be frozen for up to two months, just freeze portions in freezer bags and make sure to lay them flat in the freezer. Add the frozen soup to a pot with a cup of chicken broth and heat until hot.
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 477
% Daily Value*
Total Fat 18g 22%
Saturated Fat 6g 32%
Cholesterol 133mg 44%
Sodium 1604mg 70%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 40g
Vitamin C 4mg 19%
Calcium 108mg 8%
Iron 4mg 20%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *