Chicken Dumpling Soup: Easy, Homemade & Comforting
This homemade chicken dumpling soup is the ultimate comfort food! With tender chicken, a rich and flavorful broth, and soft, fluffy dumplings, this dish is perfect for cold days, cozy dinners, or when you need a warm, nourishing meal.
Equipment
- Large Dutch oven or soup pot
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon or whisk
- Ladle
Ingredients
- For the Soup:
- 2 tbsp butter or olive oil
- 1 medium onion diced
- 3 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups chicken broth homemade or store-bought
- 1 bay leaf
- 1 tsp dried thyme or 1 tbsp fresh thyme
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 2 cups cooked shredded chicken (from rotisserie or fresh-cooked)
- ½ cup heavy cream optional, for a creamy version
- For the Dumplings:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 2 tbsp unsalted butter melted
- ½ cup milk or buttermilk
- 1 tbsp fresh parsley chopped (optional)
Instructions
- Step 1: Prepare the Soup Base
- In a large pot or Dutch oven, melt butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic, thyme, salt, and pepper. Cook for another minute until fragrant.
- Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle simmer over medium-high heat.
- Step 2: Cook the Chicken
- If using raw chicken, add 2 boneless, skinless chicken breasts or thighs to the pot. Let them simmer for 15–20 minutes until fully cooked, then remove, shred, and return to the pot.
- If using pre-cooked or rotisserie chicken, simply add the shredded chicken now and let it warm through.
- Step 3: Make the Dumpling Dough
- In a mixing bowl, whisk together flour, baking powder, salt, and parsley.
- Pour in the melted butter and milk (or buttermilk). Stir gently until just combined. The dough should be slightly sticky. Avoid overmixing, as this can make the dumplings dense.
- Step 4: Cook the Dumplings
- Reduce the soup to a low simmer.
- Using a tablespoon or cookie scoop, drop spoonfuls of dumpling dough into the soup. Keep them about 1 inch apart to allow room for expansion.
- Cover the pot with a lid and let the dumplings steam for 15 minutes without stirring. The steam will help them cook through and become fluffy.
- To check doneness, insert a toothpick into a dumpling—it should come out clean.
- Step 5: Final Touches and Serving
- If making a creamy version, stir in ½ cup of heavy cream at the end for a richer consistency.
- Remove the bay leaf and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or cracked black pepper.
Notes
For more flavor: Use bone-in, skin-on chicken thighs for a richer broth.
For a thicker soup: Mix 1 tbsp cornstarch with 2 tbsp water and stir it in before adding the dumplings.
For gluten-free dumplings: Use a gluten-free flour blend in place of all-purpose flour.
For a dairy-free version: Use olive oil instead of butter and almond milk or coconut milk instead of dairy milk.
For a thicker soup: Mix 1 tbsp cornstarch with 2 tbsp water and stir it in before adding the dumplings.
For gluten-free dumplings: Use a gluten-free flour blend in place of all-purpose flour.
For a dairy-free version: Use olive oil instead of butter and almond milk or coconut milk instead of dairy milk.